Microbiological Analysis of Foods and Food Processing Environments
- 1st Edition - December 9, 2021
- Imprint: Academic Press
- Author: Osman Erkmen
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 6 5 1 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 7 2 2 1 - 5
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
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Request a sales quoteMicrobiological 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.
- 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
Food production industry professionals, upper undergraduate and advanced students in food sciences, and institutions providing education about food microbiology
- Cover image
- Title page
- Table of Contents
- Copyright
- About the author
- Preface
- Acknowledgments
- Laboratory rules
- Section I: General food microbiology analyzing practices
- Section I. General food microbiology analyzing practices
- Practice 1. Sampling and sample preparation techniques
- Abstract
- 1.1 Introduction
- 1.2 Sampling plan
- 1.3 Sampling
- 1.4 Sample transport and storage
- 1.5 Sample preparation and dilutions
- Practice 2. Plate count techniques
- Abstract
- 2.1 Introduction
- 2.2 Plate count techniques
- 2.3 Interpretation of results
- Practice 3. Direct microscopic count techniques
- Abstract
- 3.1 Introduction
- 3.2 Breed count technique
- 3.3 Membrane filter technique
- 3.4 Microbial count using counting slide
- 3.5 Howard mold count technique
- 3.6 Interpretation of results
- Practice 4. Most probable number technique
- Abstract
- 4.1 Introduction
- 4.2 Most probable number count
- 4.3 Interpretation of results
- Practice 5. Membrane filter techniques
- Abstract
- 5.1 Introduction
- 5.2 Microbial count
- 5.3 Interpretation of results
- Practice 6. Yeasts and molds counting techniques
- Abstract
- 6.1 Introduction
- 6.2 Fungal classification
- 6.3 Plate count techniques
- 6.4 Isolation and identification techniques for yeasts and molds
- Practice 7. Sanitation detection techniques in food processing plants
- Abstract
- 7.1 Introduction
- 7.2 Monitoring microorganisms in food plant
- 7.3 Determination of sanitation and hygienic conditions in food processing plant
- 7.4 Interpretation of results
- Section II: Counting of important microbial groups from food products
- Section II. Counting of important microbial groups from food products
- Practice 8. Injured microorganisms and viable but nonculturable cells
- Abstract
- 8.1 Introduction
- 8.2 Repairing and counting techniques
- 8.3 Heat injuring of microorganisms and their count
- 8.4 Fluorescent microscopic techniques to detect viable but nonculturable bacteria
- 8.5 Interpretation of results
- Practice 9. Counting of cold-tolerant microorganisms
- Abstract
- 9.1 Introduction
- 9.2 Counting of cold-tolerant bacteria
- 9.3 Interpretation of results
- Practice 10. Counting of mesophilic and thermophilic sporeformers
- Abstract
- 10.1 Introduction
- 10.2 Mesophilic aerobic sporeformers
- 10.3 Mesophilic anaerobic sporeformers
- 10.4 Thermophilic aerobic flat sour sporeformers
- 10.5 Thermophilic aerobic Alicyclobacillus acidoterrestris
- 10.6 Thermophilic anaerobic sporeformers
- 10.7 Thermophilic anaerobic sulfide spoilage sporeformers
- 10.8 Interpretation of results
- Practice 11. Counting of halophilic, osmophilic, and xerophilic microorganisms
- Abstract
- 11.1 Introduction
- 11.2 Halophilic microorganisms
- 11.3 Osmophilic microorganisms
- 11.4 Xerophilic molds
- 11.5 Interpretation of results
- Practice 12. Counting of thermoduric microorganisms
- Abstract
- 12.1 Introduction
- 12.2 Heat resistant molds
- 12.3 Counting of thermoduric bacteria
- 12.4 Interpretation of results
- Section III: Isolation and counting of indicator and pathogenic microorganisms
- Section III. Isolation and counting of indicator and pathogenic microorganisms
- Practice 13. Isolation and counting of coliforms and Escherichia coli
- Abstract
- 13.1 Introduction
- 13.2 Indicator microorganisms
- 13.3 Counting of coliforms, fecal coliform, and E. coli
- 13.4 Identification techniques
- 13.5 Diarrheagenic E. coli
- 13.6 Identification of E. coli
- Practice 14. Isolation and counting of Enterococcus
- Abstract
- 14.1 Introduction
- 14.2 Isolation and counting techniques
- 14.3 Identification of Enterococcus
- Practice 15. Isolation and counting of Salmonella
- Abstract
- 15.1 Introduction
- 15.2 Isolation and counting techniques
- 15.3 Identification of Salmonella
- 15.4 Interpretation of results
- Practice 16. Isolation and counting of Listeria monocytogenes
- Abstract
- 16.1 Introduction
- 16.2 Selective enrichment isolation and counting techniques of L. monocytogenes
- 16.3 Identification of L. monocytogenes
- 16.4 Interpretation of results
- Practice 17. Isolation and counting of Campylobacter jejuni
- Abstract
- 17.1 Introduction
- 17.2 Isolation and counting techniques
- 17.3 Preliminary identification of Campylobacter jejuni
- 17.4 Identification of Campylobacter jejuni
- 17.5 Stock culture maintenance
- 17.6 Interpretation of results
- Practice 18. Isolation and counting of Yersinia enterocolitica
- Abstract
- 18.1 Introduction
- 18.2 Isolation and counting techniques
- 18.3 Identification of Yersinia enterocolitica
- 18.4 Interpretation of results
- Practice 19. Isolation and counting of Bacillus cereus
- Abstract
- 19.1 Introduction
- 19.2 Isolation and counting techniques
- 19.3 Identification of Bacillus cereus
- 19.4 Interpreting results
- Practice 20. Isolation and counting of Clostridium perfringens
- Abstract
- 20.1 Introduction
- 20.2 Isolation and counting techniques
- 20.3 Identification of Clostridium perfringens
- 20.4 Interpretation of results
- Practice 21. Isolation and counting of Staphylococcus aureus
- Abstract
- 21.1 Introduction
- 21.2 Isolation and counting techniques
- 21.3 Identification of Staphylococcus aureus
- 21.4 Interpretation of results
- Practice 22. Isolation of Clostridium botulinum
- Abstract
- 22.1 Introduction
- 22.2 Isolation of Clostridium botulinum
- 22.3 Identification of Clostridium botulinum
- 22.4 Interpretation of results
- Practice 23. Isolation and counting of Vibrio
- Abstract
- 23.1 Introduction
- 23.2 Isolation and counting techniques of Vibrio cholerae
- 23.3 Identification of Vibrio cholerae
- 23.4 Isolation and counting of Vibrio parahaemolyticus
- 23.5 Isolation and counting of Vibrio vulnificus
- 23.6 Identification of Vibrio species by foodomics techniques
- 23.7 Interpretation of results
- Practice 24. Isolation and counting of Shigella dysenteriae
- Abstract
- 24.1 Introduction
- 24.2 Isolation and counting techniques
- 24.3 Identification of Shigella dysenteriae
- 24.4 Interpretation of results
- Practice 25. Isolation and counting of Brucella
- Abstract
- 25.1 Introduction
- 25.2 Isolation and counting techniques
- 25.3 Identification of Brucella
- 25.4 Interpretation of results
- Practice 26. Isolation and counting of Aeromonas hydrophila
- Abstract
- 26.1 Introduction
- 26.2 Isolation and counting techniques
- 26.3 Identification of Aeromonas hydrophila
- 26.4 Interpretation
- Practice 27. Isolation and counting of Plesiomonas shigelloides
- Abstract
- 27.1 Introduction
- 27.2 Isolation and counting techniques
- 27.3 Identification of Plesiomonas shigelloides
- 27.4 Interpretation of results
- Section IV: Detection of toxigenic fungi, viruses, and parasites
- Section IV. Detection of toxigenic fungi, viruses, and parasites
- Practice 28. Isolation and counting of toxigenic fungi
- Abstract
- 28.1 Introduction
- 28.2 Types of mycotoxins
- 28.3 Isolation and counting of toxigenic molds
- 28.4 Identification of molds
- 28.5 Interpretation of results
- 28.6 Identification of mushrooms
- Practice 29. Isolation and typing techniques of foodborne and waterborne viruses
- Abstract
- 29.1 Introduction
- 29.2 Isolation of foodborne viruses
- 29.3 Bacteriophage isolation and typing
- 29.4 Identification of bacteriophage by foodomics
- 29.5 Interpretation of results
- Practice 30. Detection of foodborne and waterborne parasites
- Abstract
- 30.1 Introduction
- 30.2 Techniques of examination and identification
- 30.3 Interpretation of results
- Section V: Identification of foods safety and quality
- Section V. Identification of foods safety and quality
- Practice 31. Analysis of milk and milk products
- Abstract
- 31.1 Introduction
- 31.2 Raw milk analyses
- 31.3 Milk powder analysis
- 31.4 Canned and concentrated milk
- 31.5 Butter and cream
- 31.6 Ice cream
- 31.7 Cheese
- 31.8 Yogurt
- 31.9 Dried dairy products
- 31.10 Interpretation of results
- Practice 32. Analysis of meat, poultry and their products
- Abstract
- 32.1 Introduction
- 32.2 Microbiological analysis of meats
- 32.3 Physical examination of meat and poultry products
- 32.4 Interpretation of results
- Practice 33. Analysis of fermented foods
- Abstract
- 33.1 Introduction
- 33.2 Microbiological analysis techniques
- 33.3 Quality test on fermented products
- 33.4 Chemical tests
- 33.5 Identification of lactic acid bacteria
- 33.6 Interpretation of results
- Practice 34. Analysis of fruits, vegetables and precooked frozen foods
- Abstract
- 34.1 Introduction
- 34.2 Microbiological analysis techniques
- 34.3 Interpretation of results
- Practice 35. Analysis of fruit juices and concentrates
- Abstract
- 35.1 Introduction
- 35.2 Microbiological analysis techniques
- 35.3 Diacetyl test from fruit juices
- 35.4 Interpretation of results
- Practice 36. Analysis of eggs and egg products
- Abstract
- 36.1 Introduction
- 36.2 Microbiological analysis techniques
- 36.3 Interpretation of results
- Practice 37. Analysis of cereals and cereal products
- Abstract
- 37.1 Introduction
- 37.2 Microbiological analysis of cereals and cereal products
- 37.3 Confectionery products
- 37.4 Bread, cakes, and bakery goods
- 37.5 Compressed bakers’ yeast
- 37.6 Interpretation of results
- Practice 38. Analysis of seafoods
- Abstract
- 38.1 Introduction
- 38.2 Microbiological analysis of seafoods
- 38.3 Interpretation of results
- Practice 39. Analysis of canned foods
- Abstract
- 39.1 Introduction
- 39.2 Appearance of can
- 39.3 Reasons for microbial spoilage in canned foods
- 39.4 Physical and microbiological analysis of canned foods
- 39.5 Interpretation of results
- Practice 40. Analysis of salad dressings and spices
- Abstract
- 40.1 Introduction
- 40.2 Microbiological analysis of salad dressings
- 40.3 Microbiological analysis of spices
- 40.4 Interpretation of results
- Practice 41. Analysis of bottled soft drinks
- Abstract
- 41.1 Introduction
- 41.2 Microbiological analysis of bottled soft drinks
- 41.3 Interpretation of results
- Practice 42. Analysis of bottled and process water
- Abstract
- 42.1 Introduction
- 42.2 Microbiological analysis techniques
- 42.3 Interpretation of results
- Appendix A. Gene primers
- Appendix B. Media, stains, and reagents
- A2.1 Alphabetical listing of culture media
- A2.2 Alphabetical listing of stains and reagents
- Further reading
- Index
- Edition: 1
- Published: December 9, 2021
- Imprint: Academic Press
- No. of pages: 600
- Language: English
- Paperback ISBN: 9780323916516
- eBook ISBN: 9780323972215
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, TurkeyRead Microbiological Analysis of Foods and Food Processing Environments on ScienceDirect