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Compendium of Methods for The Microbiological Examination of Foods
other
Editor(s):
Frances Pouch Downes
,
Keith Ito
Publication date
(Print):
January 2001
Publisher:
American Public Health Association
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NeuroImaging Methods
Author and book information
Book
ISBN (Print):
978-0-87553-175-5
ISBN (Electronic):
978-0-87553-265-3
Publication date (Print):
January 2001
DOI:
10.2105/9780875531755
SO-VID:
08ee5da1-9a1e-4d3c-b637-02690b374e21
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Book chapters
Foodborne Viruses
Aerobic Plate Count
Lipolytic Microorganisms
Pathogenic Escherichia coli
Microbial Food Safety Risk Assessment
Enterobacteriaceae, Coliforms, and Escherichia coli as Quality and Safety Indicators
Soft Drinks
Halophilic and Osmophilic Microorganisms
Aciduric Flat Sour Sporeformers
Nut Meats
Fruits and Vegetables
Campylobacter
Sampling Plans, Sample Collection, Shipment, and Preparation for Analysis
Labor Savings and Automation
Milk and Milk Products
Shigella
Rapid Methods for Detection, Identification, and Enumeration
Laboratory Quality Assurance
Measurement of Water Activity (aw), Acidity, and Brix
Mesophilic Aerobic Sporeformers
Toxigenic Fungi and Fungal Toxins
Molecular Typing and Differentiation
Thermophilic Flat Sour Sporeformers
Pectinolytic and Pectolytic Microorganisms
Bacillus cereus
Salad Dressings
Aeromonas, Arcobacter, and Plesiomonas
Microbiological Monitoring of the Food Processing Environment
Yeasts and Molds
Eggs and Egg Products
Yersinia
Culture Methods for Enumeration of Microorganisms
Cultural Methods for the Enrichment and Isolation of Microorganisms
Confectionery Products
Salmonella
Staphylococcus aureus and Staphylococcal Enterotoxins
Fermented and Acidified Vegetables
Proteolytic Microorganisms
Listeria
Sweeteners and Starches
Detection and Enumeration of Heat-Resistant Molds
Media, Reagents, and Stains
Psychrotrophic Microorganisms
Canned Foods—Tests for Commercial Sterility
Thermophilic Anaerobic Sporeformers
Canned Foods—Tests for Cause of Spoilage
Vibrio
Fruit Beverages
Mesophilic Anaerobic Sporeformers
Fish, Crustaceans, and Precooked Seafoods
Enterococci
Waterborne and Foodborne Parasites
Bottled Water
Meat and Poultry Products
Sulfide Spoilage Sporeformers
Clostridium perfringens
Molluscan Shellfish: Oysters, Mussels, and Clams
Clostridium botulinum and Its Toxins
Microscopic Methods
Investigation of Foodborne Illness Outbreaks
Acid-Producing Microorganisms
Cereal and Cereal Products
Thermoduric Microorganisms and Heat Resistance Measurements
Gums and Spices
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