Foreword
Acknowledgements
Preface
1 The Structure and Habit of Microorganisms
1.1 Introduction
1.2 Microorganisms associated with foods
1.2.1 Bacteria
1.2.2 Fungi
1.2.3 Viruses
1.2.4 Protozoa
1.2.5 Toxic algae
1.3 The origin of names
1.3.1 Bacterial classification
1.4 Microbial grouping in practice
1.4.1 Total colony counts
1.4.2 Indicator organisms
1.4.3 Enterobacteriaceae and co[...]
Foreword
Acknowledgements
Preface
1 The Structure and Habit of Microorganisms
1.1 Introduction
1.2 Microorganisms associated with foods
1.2.1 Bacteria
1.2.2 Fungi
1.2.3 Viruses
1.2.4 Protozoa
1.2.5 Toxic algae
1.3 The origin of names
1.3.1 Bacterial classification
1.4 Microbial grouping in practice
1.4.1 Total colony counts
1.4.2 Indicator organisms
1.4.3 Enterobacteriaceae and coliforms
1.4.4 Gram-negative psychrotrophs
1.4.5 Lactic acid bacteria
1.4.6 Yeasts and moulds
1.5 Further reading
2 Factors Affecting the Growth, Survival and Death of Microorganisms
2.1 Introduction
2.2 Some important characteristics of food contaminant microorganisms
2.2.1 Characteristics that can be studied in the laboratory
2.2.2 Characteristics that inhibit study in a (normal/routine) laboratory
2.3 The characteristics of microbial growth
2.3.1 The factors that affect microbial growth
2.4 Further reading
3 Fundamentals of the Microbial Ecology of Foods 1: Food Spoilage and Food-borne IIIness
3.1 Introduction
3.2 Microbial contamination - sources, routes and control
3.3 The fate of microorganisms in food
3.4 The consequences of microbial growth in foods
3.4.1 Food spoilage
3.4.2 Food-borne illness
3.5 Further reading
4 Fundamentals of the Microbial Ecology of Foods Il: Food Preservation and Fermentation
4.1 Introduction
4.2 Controlling shelf life by preservation systems
4.2.1 Temperature of processing and storage
4.3 Microbial fermentations and biotechnology
4.4 Further reading .
5 Applications of Microbiology in the Food Industry
5.1 Introduction
5.2 Hazard Analysis Critical Control Point (HACCP)-based Systems and Microbiology
5.3 Risk assessment and microbiology
5.4 Raw food materials / ingredients and microbiology
5.5 Hygiene monitoring and microbiology
5.5.1 Swabs
5.5.2 Solid or liquid samples
5.5.3 Personnel
5.5.4 Air
5.5.5 Test results and their interpretation
5.6 Process monitoring and microbiology
5.7 Finished products and microbiology
5.7.1 Conformance to microbiological criteria
5.7.2 Product shelf life evaluations
5.7.3 Microbiological challenge testing
5.8 Trouble-shooting, crisis management and microbiology
5.9 Further reading
6 Laboratory Design and Equipment
6.1 Introduction
6.1.1 Standards required for the design and construction of a microbiology laboratory
6.2 The building
6.3 Internai structure, fittings and services
6.4 Work flow
6.5 Equipment
6.6 Further reading
7 Laboratory Operation and Practice
7.1 Introduction
7.2 Standard operating procedures
7.3 Laboratory staff and personal practices
7.4 Laboratory housekeeping
7.4.1 General
7.4.2 Laboratory waste disposal
7.4.3 Environmental monitoring
7.5 Laboratory quality standards and procedures
7.5.1 General
7.5.2 Laboratory assessment / accreditation and external quality assessment (proficiency testing)
7.5.3 Practices
7.5.4 General procedures
7.5.5 Reference cultures
7.5.6 'Uncertainty of Measurement' of microbiological test results
7.6 Further reading
8 Laboratory Standards of Operation: Accreditation and Documentation
8.1 Introduction
8.1.1 Laboratory accreditation: assessment criteria
8.2 Standard operating procedures
8.3 Sample processing documentation
8.4 Summary
8.5 Further reading
9 Conventional Microbiological Methods 1: Equipment, Basic Techniques and Obtaining Samples
9.1 Introduction
9.2 Basic tools of the food microbiologist
9.2.1 Sampling equipment and terminology
9.2.2 Pipettes
9.2.3 Loops, wires and spreaders
9.2.4 Other laboratory equipment
9.3 Microbiological media
9.3.1 Diluents
9.3.2 Liquid growth media
9.3.3 Gel (solid) growth media
9.3.4 General purpose growth media
9.3.5 Enrichment media
9.3.6 Pre-enrichment media
9.3.7 Diagnostic media
9.3.8 Preparation of microbiological media
9.4 Basic techniques of food microbiology
9.4.1 Aseptic technique
9.4.2 Pouring an agar plate
9.4.3 Streaking an agar plate
9.4.4 Slopes and stab technique
9.4.5 Detection of gas production in broth cultures
9.4.6 Sterilisation and disposal
9.5 Incubation conditions
9.5.1 Atmosphere composition
9.5.2 Incubation temperature
9.5.3 Incubation time
9.6 Microbiological techniques
9.7 Obtaining and handling samples
9.7.1 Laboratory handling of factory samples
9.7.2 Statistical sampling
9.8 Safety in the food microbiology laboratory
9.9 Further reading
10 Conventional Microbiological Methods Il: Microbiological Examination of Samples
10.1 Introduction
10.1.1 The need for confirmation
10.2 Enumeration techniques
10.2.1 Colony counts
10.2.2 Most probable number (MPN) techniques
10.3 Detection tests
10.3.1 Sensitivity of detection tests
10.3.2 How to do a detection test for Salmonella
10.4 Environmental monitoring
10.4.1 Swabs
10.4.2 Contact plates, dip slides and exposure (settle) plates
10.5 Recognition of microbial growth after incubation
10.5.1 Assessment of microbial growth and reactions
10.5.2 Growth on non-selective media
10.5.3 Reactions on selective-diagnostic media
10.6 Automation and proprietary tests
10.6.1 Automation of repetitive procedures
10.6.2 Proprietary tests
10.7 Further reading
11 Confirmation Tests
11.1 Introduction
11.2 Preliminary confirmation tests
11.2.1 General
11.2.2 The microscope and microscopy
11.2.3 Staining techniques
11.2.4 Microscopy using live cultures
11.3 Basic biochemical tests
11.3.1 The catalase test
11.3.2 The oxidase test
11.3.3 Tests for carbohydrate utilisation
11.4 Further biochemical tests
11.4.1 Oxidation-Fermentation (O-F) test
11.4.2 Indole test
11.4.3 Methyl red test
11.4.4 Voges-Proskauer test
11.4.5 Citrate utilisation
11.4.6 ONPG test
11.4.7 Decarboxylation of lysine and ornithine
11.4.8 Hydrogen sulphide production
11.4.9 Urease test
11.4.10 Gelatin liquefaction
11.4.11 Nitrate reduction
11.5 Some confirmation tests for specific organisms or groups of organisms
11.5.1 Growth in different atmospheres
11.5.2 Heat-resistance
11.5.3 Coagulase test
11.5.4 Eijkman test
11.5.5 Slide agglutination test
11.5.6 CAMP test
11.6 Some examples of confirmation test profiles
11. 7 Proprietary kits and reagents
11.7.1 Miniaturised, conventional tests
11.7.2 Other proprietary tests
11.8 Control cultures and other performance checks
11.8.1 Control cultures for diagnostic reactions on isolation media
11.8.2 Control cultures for basic confirmation tests
11.8.3 Control cultures for biochemical confirmation tests
11.8.4 Other performance / quality monitoring procedures
11.9 Further reading
12 Introduction to 'Alternative' Microbiological Methods
12.1 Introduction
12.2 The evolution of 'alternative' microbiological methods
12.3 The principles and applications of some 'alternative' microbiological methods
12.3.1 Direct counts
12.3.2 Detection of metabolic activity during sample incubation
12.3.3 Detection of metabolic activity without sample incubation
12.3.4 Detection of cell components
12.3.5 Fingerprinting methods
12.4 Microbial toxins
12.5 Further reading
Glossary of terms
References Index
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