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Microbiological Control for Foods and Agricultural Products

Microbiological Control for Foods and Agricultural Products

C. M. Bourgeois (Editor), J.-Y. Leveau (Editor)

ISBN: 978-0-471-18600-7

Apr 1995

566 pages

Select type: Hardcover

In Stock

$439.00

Description

The complete 4-volume reference set 'Analysis and Control Methods for Food and Agricultural Products', edited by J.-L. Multon, offers researchers in the food and pharmaceutical industries a complete source of technical information for answering important questions on when and how to conduct an analysis of a specific product, how to interpret the resulting data how to define the risks associated with the introduction of a new product. Each volume includes a biobliograghy for further reading. The first volume 'Microbiological Control for Foods and Agricultural Products', edited by Bourgeois and Leveau, contains a wealth of practical information on applied food microbiology and food safety. It covers basic methods and procedures on specific microbes important to food industry, including new technology like PCR, DNA and RNA probes. This volume should be a useful reference and handy manual for food and applied microbiologists.

An Analysis and Control Methods for Food and Agricultural Products, 4 Volume Set

This item: Microbiological Control for Foods and Agricultural Products

Quality Control for Food and Agricultural Products

(Hardcover $354.00)

Purchased Together:$950.00

From the Contents:
Part I:General and Basic Techniques/
Sample Removal/
Rapid Methods of Enumerating Microorganisms/
Evaluation of Microflora by Non-Microbiological Techniques/
Micribiological Applications of Immunology/
Mechanization and Automation of Techniques/
Prediction of Product Life Span/
Part II: Methods of Evaluation of Various Technologically Significant Microflora Total Aerobic Mesophilic Microflora/
Psychotrophic Microflora/
The Latic Microflora/
Bacteriophages of Lactic Starters/
The Yeasts/
The Molds/
Part III: Evalution Methods for Microflora of Sanitary Incidence/
Indicators of Local Contamination/
The Genus Salmonella/
The Genus Campylobacter/
The Genus Yorsinia/
The Genus Clostridium and the Sulfite-Reducing Anaerobes/
Coagulase-Positive Staphylococci/
The Genus Listeria/
Part IV: Microbiological Testing of Starting Materials and Finished Products/
Water/
Milk and Dairy Products/
Beer and Soft Beverages/
Meat Products/
Egg Products/
Fishenes Products/
Vegetable Products/
Prepared Meals/
Preserves and Semi-Preserves/
Testing of Intermediate Moisture Foods/
Part V: Miscellaneous Applications of Microbiological Testing/
Testing of Starter Cultures for Purity/
Microbiological Monitoring Factory Equipment, Atmosphere and Personnel