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基本説明
A Handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in foods or water, and how to check the performance of the media. The latest edition concentrates on media for water as well as food microbes - selecting those which have been evaluated and shown to function optimally, and contains a series of chapters on media for different groups of microbes.
Full Description
This is the highly anticipated third edition of a book written by the Working Party on Culture Media of the International Committee on Food Microbiology and Hygiene. It is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in foods and how to check the performance of the media. The book is divided into two parts and concentrates on media for water as well as food microbes - selecting those which have been evaluated and shown to function optimally. The first part consists of a series of chapters written by various experts from all over the world, reviewing the media designed to detect the major groups of microbes important in food spoilage, food fermentations and food-borne disease. The history and rationale of the selective agents and indicator systems used, as well as the relative merits of the various media are surveyed by reference to the scientific literature. The second part contains monographs on almost 100 of the media considered most useful. Each monograph, written in the style of a pharmacopoeia, includes: a short section on the history and selective principle of the medium; a method for its preparation from basic ingredients; its appearance and physical properties, including pH; its shelf-life; instructions concerning method of inoculation, incubation and interpretation; the recommended method(s) and a list of test strains suitable for assessing the quality (productivity and selectivity) of the medium and a description of the typical appearance of the target organism.
Contents
Acknowledgements. Introduction. Part 1. Reviews of media; Microbiological assessment of culture media: comparison and statistical evaluation of methods; Recovery of stressed microorganisms; Media for the detection and enumeration of clostridia in foods; Media for Bacillus spp. and related genera relevant to foods; Culture media and methods for the isolation of Listeria monocytogenes; Media used in the detection and enumeration of Staphylococcus aureus; Culture media for enterococci and group D-streptococci; Culture media for lactic acid bacteria; Media for 'niche spoilage organisms': Culture media for non-sporulating Gram positive, catalase positive food spoilage bacteria; Media for the detection and enumeration of bifidobacteria in food products; Media for detection and enumeration of 'total' Enterobacteriaceae, coliforms and Escherichia coli from water and foods; Media for the isolation of Salmonella spp.; Isolation of Yersinia enterocolitica from foods; Review of media for the isolation of diarrhoeagenic Escherichia coli; Culture media for the isolation and enumeration of pathogenic Vibrio species in foods and environmental samples; Culture media for the isolation of campylobacters, helicobacters and arcobacters; Culture media for Aeromonas spp. and Plesiomonas shigelloides; Media for Pseudomonas spp. and related genera from food and environmental samples; Culture media for genera in the family Flavobacteriaceae; Media for detecting and enumerating yeasts and moulds; Extracting pathogens from food; Media for Enterobacter sakazakii; Water media; Legionella media; Chromogenic substrates for culture media;Part 2. Pharmacopoeia of culture media; Appendix I. Appendix II. Subject Index.
