This reference work contains practical information on applied food microbiology and food safety. It covers basic methods and procedures on specific microbes important to the food industry, including new technology such as PCR, DNA and RNA probes.

Written by international food microbiologists, this reference work contains practical information on applied food microbiology and food safety. It covers basic methods and procedures on specific microbes important to the food industry, including new technology such as PCR, DNA and RNA probes. It also includes practical guidelines on microbial standards of many foods which are easy to follow and apply in a food laboratory. This text concludes with a section on starter culture technology and the monitoring of microbes in the food industry.

Part 1 General and basic techniques: sample removal
rapid methods of enumerating micro-organisms
evaluation of microflora by non-microbiological techniques
microbiological applications of immunology
mechanization and automation of techniques
prediction of product life span. Part 2 Methods of evaluation of various technologically significant microflora: total aerobic mesophilic microflora
psychotrophic microflora
the latic microflora
bacteriophages of lactic starters
the yeasts
the moulds. Part 3 Evaluation methods for microflora of sanitary incidence: indicators of local contamination
the genus salmonella
the genus campylobacter. Part 4 Microbiological testing of starting materials and finished products: water
milk and dairy products
beer and soft beverages
meat products. Part 5 Miscellaneous applications of microbiological testing: testing of starter cultures for purity
microbiological monitoring factory equipment, atmosphere and personnel. (Part contents).