Microbiological analysis of red meat, poultry and eggs
Microbiological analysis is an established tool in controlling the safety and quality of foods. This work discusses the key aspects of microbiological analysis, such as sampling methods, use of fecal indicators, current approached to testing of foods, detection and enumeration of pathogens and micro...
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| Format: | Book |
| Language: | English |
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Cambridge :
CRC Press; Woodhead Publishing ,
Boca Raton, Florida : c2007
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| Series: | Woodhead Publishing in food science, technology and nutrition
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| Subjects: |
Table of Contents:
- 1. Microbiological testing in food safety and quality management
- 2. Legislation for red meat, poultry and eggs : which way forward?
- 3. Escherichia coli O157 and other VTEC in the meat industry
- 4. Fecal indicator organisms for red meat and poultry
- 5. Spoilage organisms of red meat and poultry
- 6. Sampling of red meat
- 7. Sampling methods for poultry-meat products
- 8. Microbiological monitoring of cleaning and disinfection in food plants
- 9. Microbiological analysis of eggs and egg products
- 10. Detection and enumeration of pathogens in meat, poultry and egg products
- 11. Techniques for identifying foodborne microorganisms
- 12. Validation of analytical methods used in food microbiology
- 13. Quality assurance in the food microbiology laboratory