1st Edition
Microbiological Examination Methods of Food and Water A Laboratory Manual
1. Collection, transportation and storage of samples for analysis 2. Preparation of samples for analysis 3. Basic plate count techniques for the enumeration of microorganisms 4. Basic techniques for microbial enumeration by the Most Probable Number method 5. Basic techniques for the detection of presence/absence of microorganisms 6. Total plate counts of aerobic mesophilic and psychrotrophic microorganisms 7. Yeast and mold counts 8. Enterobacteria counts 9. Total coliforms, thermotolerant coliforms and Escherichia coli counts 10. Staphylococcus aureus 11. Bacillus cereus 12. Sulphite-reducing clostridia and Clostridium perfringens 13. Enterococci counts 14 Lactic bacteria counts 15. Campylobacter 16. Cronobacter 17. Escherichia coli O157:H7 18. Listeria monocytogenes 19. Salmonella 20. Pathogenic vibrios 21. Yersinia enterocolitica 22. Bacterial spore counts 23. Commercial sterility or cause of spoilage 24. Pseudomonas spp 25. Preparation of laboratory materials for microbiological analyses 26. Care in the preparation of culture media and reagents for microbiological analyses Annex 1. Preparation of media and reagents for analysis Annex 2: 2A. Technical regulation on microbiological standards for foods) 2B. Technical Regulation on the microbiological characteristics of natural mineral water and natural water 2C. Control and surveillance of water intended for human consumption and its drinking quality standard) Annex 3. Factors affecting microbial growth in foods
Biography
Dr. Neusely da Silva is a scientific researcher at the Food Technology Institute (ITAL), a government research agency of the state of Sao Paulo, Brazil. She graduated in Food Engineering and has a PhD in Food Science from the State University of Campinas (UNICAMP, Brazil). Director of the Microbiology Reference Laboratory of the Food Technology Institute from 1995 to 2007, she was responsible for the accreditation of the laboratory assays according to ISO 17025. She is author of over 70 publications in the field of Food Microbiology and her major research areas are bacterial physiology and methods for detection of bacteria responsible for food-borne diseases and bacteria responsible for food spoilage.
Dr. Marta Hiromi Taniwaki, PhD, is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She graduated in Biology and has a PhD in Food Science and Technology from the University of New South Wales, Australia. She is author of over 100 publications in the fields of Food Mycology, Mycotoxins and Food Microbiology. She has been a member of the International Commission
on Food Mycology (ICFM) since 1997; a member of the Brazilian delegation at the Codex Contaminants in Food (CCCF) since 2006; a member of the International Commission on Microbiological Specifications for Foods
(ICMSF) since 2010 and on the editorial board of Mycotoxin Research since 2012. Her major research areas are: fungi and mycotoxins in foods, biodiversity of toxigenic fungi in foods, fungal physiology and mycotoxin production,
and a polyphasic approach to the biosystematics of the Aspergillus species.
Dr. Valéria Christina Amstalden Junqueira is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She is a biologist with a PhD in Food Technology from the
State University of Campinas (UNICAMP, Brazil), in the area of hygiene and legislation of foods. She is Director of the Microbiology Reference Laboratory of the Food Technology Institute and concentrates her activities on the control of the microbiological quality of food with an emphasis on anaerobic bacteria, spoilage microorganisms of processed foods, microbiological quality of water and non-alcoholic beverages.
Dr. Neliane Ferraz de Arruda Silveira is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She is a biologist with a PhD in Food Technology from
the State University of Campinas (UNICAMP, Brazil), in the area of hygiene and legislation of foods. Her major research areas are the control of the microbiological quality of food with an emphasis on fish and fish products, minimally processed vegetables, foods served in collective meals, meat products and the bacteriological quality of drinking water.
Dr. Maristela da Silva do Nascimento is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She graduated in veterinary medicine and has a PhD in
Food Technology from the State University of Campinas (UNICAMP, Brazil). She is technical supervisor of the Microbiology Reference Laboratory of the Food Technology Institute and concentrates her activities in the areas of foodborne pathogens and biopreservation using bacteriocin and acid lactic bacteria.
Renato Abeilar Romeiro Gomes is a scientific researcher at the Food Technology Institute (ITAL), Campinas, Brazil. He graduated in Agricultural Engineering and has a Masters degree in Agricultural Engineering from the Federal University of Vicosa, with MBA specialization. He is currently a researcher at the Dairy Technology Center of the Food Technology Institute.
