(1) All surfaces in contact with food should be inert to the food under conditions of use and must not yield substances that might migrate to or be absorbed by the food. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. 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. cfu/g, A. G. Tessema, K. A. Gelaye, and D. H. Chercos, “Factors affecting food handling practices among food handlers of Dangila town food and drink establishments, North West Ethiopia,”, S. Nel, J. F. R. Lues, E. M. Buys, and P. Venter, “Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir,”, S. Haeghebaert, F. Le Querrec, P. Bouvet, A. Gallay, E. Espie, and V. Vaillant, “Les toxi-Infections alimentaires collectives en France,”, E. Abayneh, D. Nolkes, and B. Asrade, “Review on common foodborne pathogens in Ethiopia,”, J. Oosterom, “Epidemiological studies and proposed preventive measures in the fight against human salmonellosis,”, T. Kebede, B. Afera, H. Taddele, and A. Bsrat, “Assessment of bacteriological quality of sold meat in the butcher shops of adigrat, tigray, Ethiopia,”, G. Stellato, A. Methods of quality control and trends of their development are also briefly discussed. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Iscriviti ad Amazon Prime: consegne senza costi aggiuntivi in 1 giorno su 2 milioni di prodotti e in 2-3 giorni su molti altri milioni, film e serie TV su Prime Video, incluse le serie Amazon Original, più di 2 milioni di brani e centinaia di playlist senza pubblicità con Prime Music, centinaia di eBook Kindle su Prime Reading, accesso anticipato alle Offerte Lampo di Amazon.it e spazio di archiviazione per le foto illimitato. He has received an MSc in Food Science and Technology and a PhD in Food Biotechnology (University of Foggia); the main topics of his research activity are table olives, fermented meat and micro-encapsulation, predictive microbiology (namely the use of the theory of the Design of Experiments and multivariate approaches), natural antimicrobials and alternative tools for food preservation, microbiology of starter cultures. Department of Microbiology, University of New Hampshire, Durham, New Hampshire, Department of Food Science and Technology, University of California, Davis, California, Department of Zoology and Entomology, University of Utah, Salt Lake City, Utah, Department of Food Technology, University of Illinois, Urbana, Illinois. Questo articolo ha un limite di quantità massima per ordine. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book also introduces the reader to staphylococcal enterotoxins, halophilic bacteria, botulism, and Clostridium perfringens that causes food poisoning. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.'