000			00408nam a2200145Ia 4500
999			_c171165 _d171165
020			_a9780123260437
040			_cCUS
082			_a664.001579 _bHAR/L
100			_aHarrigan, Wilkie F.
245		0	_aLaboratory methods in food microbiology/ _cW.F. Harrigan.
250			_a3rd ed.
260			_aSan Diego: _bAcademic Press, _c1998.
300			_axii, 532 p. : _bill. ; _c24 cm.
505			_aPart 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
650			_aFood Microbiology
650			_aDairy microbiology
650			_aFood Analysis
942			_cSC79