Volume 14 2001

Food Microbiology Protocols

Editors:

ISBN: 978-0-89603-867-7 (Print) 978-1-59259-029-2 (Online)

Table of contents (45 protocols)

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  1. Front Matter

    Pages i-xiv

  2. Spoilage Organisms

    1. Front Matter

      Pages 1-1

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      Pages 3-10

      Psychrotrophic Microorganisms

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      Pages 11-24

      Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage

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      Pages 25-26

      Mesophilic Aerobic Microorganisms

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      Pages 27-28

      Yeasts and Molds

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      Pages 29-36

      Coliforms

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      Pages 37-51

      Genetic Analysis of Food Spoilage Yeasts

  3. Pathogens

    1. Front Matter

      Pages 53-53

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      Pages 55-59

      Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes

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      Pages 61-66

      Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef

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      Pages 67-83

      Detection of Listeria monocytogenes by the Nucleic Acid Sequence-Based Amplification Technique

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      Pages 85-94

      Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction

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      Pages 95-106

      Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction

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      Pages 107-110

      Magnetic Capture Hybridization Polymerase Chain Reaction

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      Pages 111-112

      Enterococci

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      Pages 113-117

      Salmonella

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      Pages 119-123

      Campylobacter

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      Pages 125-131

      Listeria monocytogenes

  4. Fermented Foods

    1. Front Matter

      Pages 133-133

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      Pages 135-139

      Methods for Plasmid and Genomic DNA Isolation from Lactobacilli

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      Pages 141-146

      Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria

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      Pages 147-162

      Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes

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      Pages 163-171

      Maintenance of Lactic Acid Bacteria

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