Food microbiology laboratory

Food Microbiology Laboratory

Volumn , Issue , 2004, Pages 1-173

  McLandsborough, Lynne ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85055479660     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (33)

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2. Mossel, D.A.A., Corry, J.E.L., Struijk, C.B., and Baird, R.M., Essentials of the Microbiology of Foods: A Textbook for Advanced Studies, John Wiley & Sons, New York, 1995.
3. ICMSF, Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications, University of Toronto Press, Toronto, Canada, 1984.
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8. Tournas, V., Stack, M.E., Mislivec, P.B., Koch, H.A., and Bandler, R., Yeasts, molds and mycotoxins, in Bacteriological Analytical Manual, 8th ed., FDA, Ed., AOAC, Gaithersburg, MD, 1998.
9. Mislivec, P.B., Beuchat, L.R., and Cousin, M.A., Yeasts and molds, in Compendium of Methods for the Microbiological Examination of Foods, 3rd ed., Vanderzant, C. and Spittstoesser, D.F., Eds., American Public Health Association, Washington, D.C., 1992.
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20. Bennet, R.W. and Lancette, G.A., Staphylococcus aureus, in Bacteriological Analytical Manual, 8th ed., FDA, Ed., AOAC, Gaithersburg, MD, 1998.
21. Doyle, M.P., Beuchat, L.R., and Montville, T.M., Eds., Food Microbiology: Fundamentals and Frontiers, American Society for Microbiology, Washington, D.C., 1997.
22. Hitchins, A.D., Listeria monocytogenes, in Bacteriological Analytical Manual, 8th ed., FDA, Ed., AOAC, Gaithersburg, MD, 1998.
23. Isolation and identification of Listeria monocytogenes from red meat, poultry, egg and environmental samples, revision #3 4/29/02, in USDA/FSIS Microbiology Laboratory Guidebook, 3rd ed., http://www.fsis.usda.gov/ophs/microlab/mlgbook.htm, 1998.
24. Prescott, L.M., Harley, J.P., and Kein, D.A., Microbiology, 2nd ed., Wm. C. Brown Publishers, Dubuque, IA, 1993.
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26. Dryer, J.M. and Deibel, K.E., Canned foods—test for commercial sterility, in Compendium of Methods for the Microbiological Examination of Foods, 3rd ed., Vanderzant, C. and Spittstoesser, D.F., Eds., American Public Health Association, Washington, D.C., 1992.
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28. Vareltzis, K., Buck, E.M., and Labbe, R.G., Effectiveness of a betalains/potassium sorbate system versus sodium nitrate for color development and control of total aerobes, Clostridium perfringens and Clostridium sporogenes in chicken frankfurters, J. Food Prot., 47, 532–636, 1984.
29. Landry, W.L., Schwab, A.H., and Lancette, G.A., Examination of canned foods, in Bacteriological Analytical Manual, 8th ed., FDA, Ed., AOAC International, Gaithersburg, MD, 1998.
30. Thomas, L.V. and Wimpenny, J.W.T., Investigation of the effect of combined variations in temperature, pH, and NaCl concentration on Nisin inhibition of Listeria monocytogenes and Staphylococcus aureus, Appl. Environ. Microbiol., 62, 2006–2012, 1996.
31. Marriot, N.G., Principles of Food Sanitation, 4th ed., Aspen Publishers, Gaithersburg, MD, 1999.
32. Banwart, G.J., Basic Food Microbiology, 2nd ed., Chapman & Hall, London; New York, 1989.
33. Flowers, R., Milo, L., Myers, E., and Curiale, M.S., An evaluation of five ATP bioluminescense systems, Food Qual., 23–33, 1997.