Injured Index and Pathogenic Bacteria: Occurence and Detection in Foods, Water and Feeds
This book emphasizes the occurrence of sublethal injury in the indicator and pathogenic bacteria commonly encountered in foods, water and feed and modifications of the currently recommended methods for the effective detection of these bacteria. Chapters include methods for recovering injured "classical" enteric pathogenic bacteria from foods and for recovering injured pathogenic organisms from animal food. Detection and significance of injured indicator and pathogenic bacteria in water are explained, as well as detection of injured sporeforming bacteria from foods. This volume is extremely useful for individuals in the academic institutions, industries, federal and state regulatory agencies, public health service and hospitals who are interested in effective detection of indicator and pathogenic bacteria in food and water.
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Sublethal Injury in Indicator Bacteria
Consequences of Injury in the Detection of Indicator Bacteria from
in Water 17
acid anaerobic Appl aquatic Bacillus bacterial spores Bacteriol bile salts botulinum brilliant green Busta catalase chemical chlorine Clostridium Clostridium botulinum Clostridium perfringens colonies culture damage deoxycholate detection effect enrichment medium Enterobacteriaceae enterococci enterocolitica enteropathogenic enterotoxin enumeration of injured Environ Escherichia coli faecalis fecal coliforms Food Prot freeze-dried freezing frozen germination gram-negative growth heat heat-injured hydrogen peroxide inactivation incubation temperature inhibition injured bacteria injured cells injured coliforms injured indicator bacteria injured spores irradiation isolation of Salmonella jejuni lysozyme membrane Microbiol Microbiology microorganisms milk MPN methods NaCl nonselective Nutrient broth organisms pathogens peptone perfringens Preenrichment medium procedure protein recovery of injured recovery of Salmonella Refrigeration rehydration repair resistance resuscitation ribosomes SALMONELLA FROM FOODS selective agar selective enrichment media selective media sensitivity Shigella sodium spores Staphylococcus aureus stressed studies sublethal subtilis tetrathionate thawing thermal treatment typhimurium uninjured VRB agar wt/vol Yersinia enterocolitica
Psychotropic Bacteria in FoodsDisease and Spoilage
Allen A. Kraft
Limited preview - 1992
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