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Bacteriological Techniques --- Culture Media --- Quality Control. --- Control, Quality --- Controls, Quality --- Quality Controls --- Total Quality Management --- standards. --- Basic Sciences. Microbiology --- BACTERIOLOGICAL TECHNICS, standards --- CULTURE MEDIA, standards --- QUALITY CONTROL --- Microbiology (General) --- Microbiology (General). --- Bacteriological technics, standards --- Basic sciences. microbiology --- Culture media, standards --- Quality control --- Microbiology (general). --- Scientific Experimental Error --- Quality Control --- standards --- Congresses.

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Foodborne Diseases --- Bacteriological Techniques. --- Food --- Food poisoning --- Intoxications alimentaires --- microbiology. --- Microbiology --- Methodology.

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This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections: 1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes. 2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media. Microbiologists specializing in food and related areas will find this book particularly useful.

Food --- Microbiology --- Culture media (Biology) --- Cultures and culture media --- Media, Culture (Biology) --- Nutrient media (Biology) --- Cultures (Biology) --- Sanitary microbiology --- Microbiology. --- Bacteriology

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This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999. Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.