Analytical Food Microbiology - новый вариант лабораторного пособия по курсам пищевой микробиологии, предназначенное для студентов и учащихся, которые должны оценить микрофлору и безопасность пищевых продуктов на практике. Это практическое пособие содержит инструкции по безопасности лаборатории, основные техники микробиологии и информацию по оценке качества пищевых продуктов для различных групп микробов. В книге также представлены методы и техники контроля нежелательных микроорганизмов.
Обновленная редакция пособия предоставляет усовершенствованные методики, модернизированные аналитические методологии, а также актуальные знания в области микробиологии пищевых продуктов. На протяжении всей книги детально объясняются культуральные и молекулярные подходы к оценке микробной безопасности различных продуктов питания.
The new, second edition of Analytical Food Microbiology is an outstanding laboratory manual that is designed to aid students and professionals in improving their understanding and skills regarding the assessment and management of microbiologically pertinent elements in the quality of foods. It provides an ample background of fundamental microbiological techniques and competently explains how these can be incorporated within the safety and regulatory aspects of different food categories. Analytical Food Microbiology proposes tests and microscopical measurements using state-of-the-art approaches and a huge array of microbial species. They will include major requiside bins.
Электронная Книга «Analytical Food Microbiology» написана автором Ahmed E. Yousef в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781119428015
Описание книги от Ahmed E. Yousef
The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.
