Microbiological Control for Foods and Agricultural Products

From the Contents:
Part I:General and Basic Techniques/
Sample Removal/
Rapid Methods of Enumerating Microorganisms/
Evaluation of Microflora by Non-Microbiological Techniques/
Micribiological Applications of Immunology/
Mechanization and Automation of Techniques/
Prediction of Product Life Span/
Part II: Methods of Evaluation of Various Technologically Significant Microflora Total Aerobic Mesophilic Microflora/
Psychotrophic Microflora/
The Latic Microflora/
Bacteriophages of Lactic Starters/
The Yeasts/
The Molds/
Part III: Evalution Methods for Microflora of Sanitary Incidence/
Indicators of Local Contamination/
The Genus Salmonella/
The Genus Campylobacter/
The Genus Yorsinia/
The Genus Clostridium and the Sulfite-Reducing Anaerobes/
Coagulase-Positive Staphylococci/
The Genus Listeria/
Part IV: Microbiological Testing of Starting Materials and Finished Products/
Water/
Milk and Dairy Products/
Beer and Soft Beverages/
Meat Products/
Egg Products/
Fishenes Products/
Vegetable Products/
Prepared Meals/
Preserves and Semi-Preserves/
Testing of Intermediate Moisture Foods/
Part V: Miscellaneous Applications of Microbiological Testing/
Testing of Starter Cultures for Purity/
Microbiological Monitoring Factory Equipment, Atmosphere and Personnel