Skip to main content
View Cart

Microbiological Analysis of Foods and Food Processing Environments

  • 1st Edition - December 9, 2021
  • Latest edition
  • Author: Osman Erkmen
  • Language: English

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed… Read more

Early spring sale

Nurture your knowledge

Grow your expertise with up to 25% off trusted resources.

Shop now

Description

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry.

Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals.

Key features

  • Includes basic microbiological methods used in the counting of microbial groups from foods and other samples
  • Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples
  • Incorporates identification of isolated microorganisms using basic techniques
  • Provides expressed isolation, counting and typing of viruses and bacteriophages
  • Explores the detection of microbiological quality in foods

Readership

Food production industry professionals, upper undergraduate and advanced students in food sciences, and institutions providing education about food microbiology

Table of contents

SECTION I General Food Microbiology Analyzing Practices

1. Sampling and Sample Preparation Techniques

2. Plate Count Techniques

3. Direct Microscopic Count Techniques

4. Most Probable Number Technique

5. Membrane Filter Techniques

6. Yeasts and Molds Counting Techniques

7. Sanitation Detection Techniques in Food Processing Plants

SECTION II Counting of Important Microbial Groups from Food Products

8. Injured Microorganisms and Viable but non-Culturable Cells

9. Counting of Cold-Tolerant Microorganisms

10. Counting of Mesophilic and Thermophilic Sporeformers

11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms

12. Counting of Thermoduric Microorganisms

Section III Isolation and Counting of Indicator and Pathogenic Microorganisms

13. Isolation and Counting of Coliforms and Escherichia coli

14. Isolation and Counting of Enterococcus

15. Isolation and Counting of Salmonella

16. Isolation and Counting of Listeria monocytogenes

17. Isolation and Counting of Campylobacter jejuni

18. Isolation and Counting of Yersinia enterocolitica

19. Isolation and Counting of Bacillus cereus

20. Isolation and Counting of Clostridium perfringens

21. Isolation and Counting of Staphylococcus aureus

22. Isolation of Clostridium botulinum

23. Isolation and Counting of Vibrio

24. Isolation and Counting of Shigella dysenteriae

25. Isolation and Counting of Brucella

26. Isolation and Counting of Aeromonas hydrophila

27. Isolation and Counting of Plesiomonas shigelloides

SECTION IV Detection of Toxigenic Fungi, Viruses and Parasites

28. Isolation and Counting of Toxigenic Fungi

29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques

30. Detection of Foodborne and Waterborne Parasites

SECTION V Identification of Foods Safety and Quality

31. Analysis of Milk and Milk Products

32. Analysis of Meat, Poultry and their Products

33. Analysis of Fermented Foods

34. Analysis of Fruits, Vegetables and Precooked Frozen Foods

35. Analysis of Fruit Juice and Concentrate Fruits

36. Analysis of Eggs and Egg Products

37. Analysis of Cereals and Cereal Products

38. Analysis of Seafoods

39. Analysis of Canned Foods

40. Analysis of Salad Dressings and Spices

41. Analysis of Bottled Soft Drinks

42. Analysis of Bottled and Process Water

Product details

  • Edition: 1
  • Latest edition
  • Published: December 9, 2021
  • Language: English

About the author

OE

Osman Erkmen

Osman Erkmen is professor of food microbiology in the Department of Food Engineering, Gaziantep University. Gaziantep, Turkey. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994 and associate professor of food microbiology in 1999. He has been working as a professor in this department since 2004, where he teaches courses in general microbiology, food microbiology, food sanitation, and food toxicology. His research focuses on the uses of nonthermal processes and natural antimicrobials in food preservation; the production of fermented foods; the microbial production of lycopene, thiamin, alcohol, and citric acid from industrial wastes; and microbial inactivation and modeling. He studies the combined effect of nonthermal processes, natural antimicrobials in the destruction of microbial cells and spores, and its application in food preservation, as well as characteristics of white and red wines production from Gaziantep grapes. Professor Erkmen has published over 150 research articles, reviews, book chapters, proceeding articles, and popular articles, edited two books, and authored three books in the fields of food microbiology, general microbiology, food toxicology and food sanitation, with more than 3,500 citations. He has more than 10 patents, organized more than 20 international scientific symposiums, and participated in more than 65 international symposiums.
Affiliations and expertise
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey

View book on ScienceDirect

Read Microbiological Analysis of Foods and Food Processing Environments on ScienceDirect