Laboratory Manual Of Food Microbiology by Neelima Garg and K L Garg and K G Mukerji, Wiley India

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Wiley India Laboratory Manual Of Food Microbiology by Neelima Garg and K L Garg and K G Mukerji

Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques. About the Author Neelima Garg, Principal Scientist (Microbiology) is Head, Division of Post Harvest Management at Central Institute for Subtropical Horticulture, Lucknow. She is one of the leading scientists in the field of fermentation technology. She is working on value addition of fruits and fruit processing waste through fermentation. Dr. Garg has received Dr. J.S. Pruthi Award in 2000 and Kezriwal Award in 2007 for her excellent contribution in food microbiology. She has published more than 100 research papers and abstracts in seminars and symposiums, 23 popular articles, 17 book chapters and 2 books. K.L. Garg is a well-known mycologist working at National Research Laboratory for Conservation of Cultural Property, Lucknow. He is one of the leading scientists in the field of biodeterioration of cultural heritage. He has visited a number of countries regarding his research work and has held various positions in International Council on Biodeterioration of Cultural Property. He has published more than 75 research papers and abstracts in seminars and symposiums. He has authored/edited 10 books. K.G. Mukerji, retired Senior Professor, University of Delhi, India was a distinguished mycologist and microbial ecologist. He is well known for his research contributions all over the world and has published over 600 research papers. More than 60 students completed their Ph.D. in Botany under his supervision. He was on the editorial board of several national and international journals dealing with Botany, Mycology, Plant Pathology, Microbiology and Biotechnology. He was also an Honorary Member of the Research Board of Advisors of the American Biographical Institute, North Carolina, USA, besides being a member of numerous societies and associations concerning mycology, plant pathology and microbial ecology. TABLE OF CONTENTS BOOK REVIEW Microbiology Laboratory Orientation Sterilization and Disinfection Media Preparation Microscope 5. Aseptic Culture Technique Isolating Bacteria: Pure Culture Technique Enumeration of Bacteria Colony Description Microscopic Examination of Living Bacteria Antibiotic Sensitivity Testing Biochemical Tests for Identification of Bacteria Isolation of Moulds Enumeration of Yeasts and Moulds in Foods Microscopic Examination of Moulds Microbiological Examination of various Food Materials Microbial Examination of Canned Foods Water Microbiology Solation and Identification of Common Food Borne Pathogens Microbial Standards for Different Foods and Drinking Water Chemical Food Preservatives Heat Preservation of Microorganisms Disinfectants and Antiseptics Preservation of Microbial Cultures Food Fermentations Good Manufacturing Practice Codex Alimentarius and Haccp Media and Reagents Index