Laboratory methods in food microbiology/ W.F. Harrigan.

Part I: Basic Methods
1 Introduction
2 Management and Operation of the Microbiological Laboratory
3 Basic Microscopic Techniques
4 Cultivation of Microorganisms
5 Determination of the Number, and Detection, of Viable Microorganisms in a Sample
6 Determination of the Total Number of Microorganisms in a Sample
7 Composition of Culture Media
8 Sampling Methods for the Selection and Examination of Microbial Colonies
9 Methods of Anaerobic Culture
10 Cultivation in Microaerobic and Carbon Dioxide-enriched Atmospheres
11 Biochemical Tests for Identification of Microorganisms
12 Physiological Tests
13 Serological Methods
14 Moulds and Yeasts

Part II: Techniques for the Microbiological Examination of Foods
15 Introduction
16 Methods of Sampling and Investigation
17 Preparation of Dilutions
18 General Viable Counts
19 Psychrotrophic, Psychrophilic and Thremophilic Sounts
20 Detection and Enumeration of Indicator and Index Organisms
21 Detection and Enumeration of Pathogenic and Toxigenic Organisms

Part III: Microbiological Examination of Specific Foods
22 Introduction: Effect of the Food Environment on Constituent Microflora
23 Raw Meat and Raw Meat Products
24 Cooked Meat Product
25 Poultry and Poultry Products
26 Eggs and Egg Products
27 Fish, Shellfish and Crustacea
28 Milk and Milk Products
29 Ice-cream and Frozen Desserts
30 Fruits, Nut and Vegetables
31 Alcoholic Beverages
32 Breads, Cakes and Bakery Goods
33 Convenience Meats
34 Canned Foods
35 Water
36 Examination of Food Processing Plant

Part IV: Schemes for the Identification of Microorganisms
37 Introduction
38 A Scheme for the Identification of Gram-negative Bacteria
39 A Scheme for the Identification of Gram-positive Bacteria
40 A Scheme for the Identification of Yeasts and Moulds