Tortorello - Food Microbiology and Analytical Methods (I F T Basic Symposium Series)
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Food Microbiology and Analytical Methods (I F T Basic Symposium Series)
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Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems. It highlights the advantages of modern techniques used in conjunction with the microscope to achieve rapid detection and quantification of microorganisms.
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Edited by INSTITUTE OF FOOD TECHNOLOGISTS 221 N. LaSalle St. Chicago, Illinois
1. Foodborne Microorganisms and Their Toxins: Developing Methodology, edited by Merle D. Pierson and Norman J. Stern
2. Water Activity: Theory and Applications to Food, edited by Louis B. Rockland and Larry Beuchat
3. Nutrient Interactions, edited by C. E. Bodwell and John W. Erdman
4. Food Toxicology: A Perspective on the Relative Risks, edited by Steven L. Taylor and Richard A. Scanlan
5. Biotechnology and Food Process Engineering, edited by Henry G. Schwartzberg and M. A. Rao
6. Sensory Science Theory and Applications in Foods, edited by Harry T. Lawless and Barbara P. Klein
7. Physical Chemistry of Foods, edited by Henry G. Schwartzberg and Richard W. Hartel
8. Flavor Measurement, edited by Chi-Tang Ho and Charles H. Manley
9. Protein Functionality in Food Systems, edited by Navam S. Hettiarachchy and Gregory R. Ziegler
10. Bioseparation Processes in Foods, edited by Rakesh K. Singh and Syed S. H. Rizvi
11. Food Lipids and Health, edited by Richard E. McDonald and David B. Min
12. Food Microbiological Analysis: New Technologies, edited by Mary Lou Tortorello and Steven M. Gendel
Page i
Food Microbiological Analysis
New Technologies
edited by Mary Lou Tortorello Steven M. Gendel
National Center for Food Safety and Technology Food and Drug Administration Summit-Argo, Illinois
Page ii
Library of Congress Cataloging-in-Publication Data
Food microbiological analysis: new technologies/edited by Mary Lou Tortorello, Steven M. Gendel. p. cm. (IFT basic symposium series: 12) Includes index. ISBN 0-8247-0087-2 (hardcover: alk. paper) 1. FoodMicrobiology. 2. FoodAnalysis. 3. Microorganisms Identification. I. Tortorello, Mary Lou. II. Gendel, Steven M. III. Series. QR115.F638 1997 664'.001 '579dc21 97-10654 CIP
The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the address below.
This book is printed on acid-free paper.
Copyright 1997 by MARCEL DEKKER, INC. All Rights Reserved.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher.
MARCEL DEKKER, INC. 270 Madison Avenue, New York, New York 10016 http://www.dekker.com
The Institute of Food Technologists (IFT) sponsors a Basic Symposium in conjunction with its annual meeting for the purpose of providing an overview of current topics of importance to food scientists. Each year the proceedings of the symposium are published; this book is the result of the 1996 Basic Symposium.
Microbiology was last the topic of an IFT Basic Symposium in 1985, and our aim in 1996 was to provide an update of some of the issues and technologies that have emerged in microbiological analysis since then, with special emphasis on food safety applications. Symposium registrants heard presentations from leading experts on various subjects of microbiological analysis. These subjects constitute the individual chapters of this book, authored by the symposium presenters. The chapters are grouped into three parts: "Detection and Identification Systems", "Genetic Techniques of Analysis", and "Methods for Assessment of Microbial Growth and Viability''.
The first part deals with general systems of microbiological analysis, beginning with an overview of recent developments provided by Daniel Y. C.
Page iv
Fung. Through his many research publications and reviews, and his legendary Rapid Methods Workshop held each year at Kansas State Univesity, Dan has preached the gospel of rapid methods to more microbiologists than perhaps anyone else. Although the reader unfortunately misses the sparkle of his live presentation, Dan's chapter provides a thorough summary of the area, with a few predictions of future developments added to light the imagination.
Rapid detection of microorganisms that may be present in food at very low levels (e.g., pathogens) depends, to a large extent, on the preparation of the food prior to analysis. Analytical methods that can boast of theoretical detection limits at the single-cell level often fall short in practical application because of the interfering substances present in foods. More research is needed on techniques for separating microorganisms from the food matrix and for concentrating them for rapid detection. This generally neglected but crucial issue was the topic of Tony Sharpe's presentation at the symposium. The thoughtful comments and insights in his chapter could have been written only by one with a great deal of experience in food microbiology methods development. Dr. Sharpe is truly an expert and outstanding contributor to the field.
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