2nd Edition

Microbiological Examination Methods of Food and Water A Laboratory Manual, 2nd Edition

    564 Pages
    by CRC Press

    564 Pages
    by CRC Press

    Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria.

    Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization.

    This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.

    1 Sampling, transport and storage of samples for analysis
    Revision history
    1.1 Introduction
    1.2 Collecting samples for analysis
    1.3 Transportation and storage of samples until analysis
    1.4 References

    2 Preparation of samples for analysis
    Revision history
    2.1 Introduction
    2.2 Homogenization of samples and withdrawal of the analytical unit
    2.3 Preparation of the first dilution of the analytical unit
    2.4 Serial decimal dilution of the sample
    2.5 References
    Annex 2.1 – Procedures for homogenizing the content and withdrawal of the analytical unit of different types of foods
    Annex 2.2 – Special cases in which there are variations in the analytical unit and/or dilution and/or diluents recommended for the preparation of the first dilution of samples of different types of foods

    3 Basic plate count techniques for enumeration of microorganisms
    Revision history
    3.1 Introduction
    3.2 Pour plate technique
    3.3 Spread plate technique
    3.4 Drop plate technique
    3.5 Membrane filtration
    3.6 Counting colonies and calculating results according to APHA
    3.7 (revised) Counting colonies and calculating results according to ISO 7218:2007/ Amd .1:2013
    3.8 References
    Annex 3.1 – (new) Limits of agreement for sums of colony counts of two parallel Petri dishes or colony counts from one Petri dish per dilution step over two 10-fold dilution steps (with a probability of 99% per comparison) (ISO 14461-2:2005)
    Annex 3.2 – (new) Limits of agreement for colony counts of two parallel Petri dishes (with a probability of 99% per comparison) (ISO 14461-2:2005)

    4 Basic techniques for microbial enumeration by the most probable number (MPN) method
    Revision history
    4.1 Introduction
    4.2 Multiple dilution test
    4.3 Single dilution test
    4.4 Calculation of the results
    4.5 References
    Annex 4.1 – MPN tables

    5 Basic techniques for the detection of the presence/absence of microorganisms
    Revision history
    5.1 Introduction
    5.2 Material required for the analyses
    5.3 Procedure
    5.4 References

    6 Aerobic plate count
    Revision history
    6.1 Introduction
    6.2 ( revised ) Plate count method APHA 8:2015 for aerobic mesophilic bacteria in foods and water
    6.3 ( revised ) Petrifilm ™ AOAC official methods for aerobic mesophilic bacteria in foods
    6.4 ( revised ) Plate count method APHA 13.61:2015 for aerobic psychrotrophic bacteria in foods
    6.5 ( new ) Plate count methods ISO 4833-1:2013 and ISO 4833-2:2013/Corr.1:2014 for aerobic mesophilic bacteria in foods
    6.6 (new) Plate count method BAM/FDA:2001 for aerobic mesophilic bacteria in foods
    6.7 References

    7 Yeasts and molds
    Revision history
    7.1 Introduction
    7.2.A Plate count method APHA 21:2015 for yeasts and molds in foods
    7.3 (revised) Plate count method APHA 13:2015 for psychrotrophic fungi in foods
    7.4 ( revised ) Plate count method APHA 22.4:2015 for heat-resistant molds in foods
    7.5 Pitt and Hocking (2009) methods for preservative-resistant yeasts in foods
    7.6 ( revised ) Membrane filtration or plate count methods APHA 17.3:2015 for osmophilic yeasts in foods
    7.7 ( new ) Direct plating method Hocking et al . (2006) for percentage of fungal infection in particulate foods
    7.8 References

    8 Enterobacteriaceae
    Revision history
    8.1 Introduction
    8.2 (revised) Plate count method APHA 9.62:2015 for Enterobacteriaceae in foods
    8.3 ( revised ) Presence / absence (P/A) or most probable number ( MPN) method APHA 9.61:2015 for Enterobacteriaceae in foods
    8.4 ( revised ) AOAC official method 2003.1 (Petrifilm ™ ) for Enterobacteriaceae in selected foods
    8.5 (new) Plate count method ISO 21528-2:2017 for Enterobacteriaceae in foods
    8.6 ( new ) Presence / absence (P/A) or most probable number ( MPN) method ISO 21528-1:2017 for Enterobacteriaceae in foods
    8.7 References

    9 Total and thermotolerant coliforms and Escherichia coli
    Revision history
    9.1 Introduction
    9.2 (revised) Most probable number (MPN) method APHA 9:2015 for total/thermotolerant coliforms and E. coli in foods
    9.3 Most probable number (MPN) methods ISO 4831:2006 and ISO 7251:2005 for total coliforms and presumptive E. coli in foods
    9.4 (revised) Most probable number (MPN) method APHA/AWWA/WEF:2012 for total and thermotolerant coliforms and E. coli in water
    9.5 ( new ) Most probable number (MPN) method BAM/FDA:2017 for total/thermotolerant coliforms and E. coli in foods
    9.6 (revised) Plate count method APHA:2015 for total coliforms in foods
    9.7 (new) Membrane filtration method ISO 9308-1:2014/Amd.1:2016 for total coliforms and E. coli in water
    9.8 References 134

    10 Staphylococcus aureus
    Revision history
    10.1 Introduction
    10.2 ( revised ) Plate count method APHA 39.63:2015 for coagulase-positive staphylococci and Staphylococcus aureus in foods
    10.3 ( revised ) Most probable number (MPN) method APHA39.62:2015 for coagulase-positive staphylococci and Staphylococcus aureus in foods
    10.4 ( revised) Presence/absence method APHA 39.61:2015 for coagulase-positive staphylococci and Staphylococcus aureus in foods
    10.5 References

    11 Bacillus cereus
    Revision history
    11.1 Introduction
    11.2 (revised) Plate count method APHA 31.61:2015 for Bacillus cereus in foods
    11.3 (revised) Most probable number (MPN) method APHA 31.62:2015 for Bacillus cereus in foods
    11.4 References

    12 Clostridium perfringens
    Revision history
    12.1 Introduction
    12.2 (revised) Plate count method APHA 33.72:2015 for Clostridium perfringens in foods
    12.3 (revised) Presence/absence method APHA 33.71:2015 for Clostridium perfringens in foods
    12.4 (new) Plate count method BAM/FDA:2001 for Clostridium perfringens in foods
    12.5 (new) Plate count method ISO 7937:2004 for Clostridium perfringens in foods
    12.6 (new) Membrane filtration method ISO 14189:2013 for Clostridium perfringens in water
    12.7 References

    13 Enterococci
    Revision history
    13.1 Introduction
    13.2 (revised) Plate count method APHA 10.5:2015 for enterococci and fecal streptococci in foods
    13.3 (revised) Most probable number ( MPN ) method APHA 10.2:2015 for enterococci and fecal streptococci in foods
    13.4 (revised) Membrane filtration method APHA/AWWA/WEF 9230C.3c:2012 for enterococci and fecal streptococci in water
    13.5 Membrane filtration method ISO 7899-2:2000 for intestinal enterococci in water
    13.6 References

    14 Lactic acid bacteria
    Revision history
    14.1 Introduction
    14.2 (revised) Plate count method APHA 19.52:2015 for lactic acid bacteria in foods
    14.3 (revised) MPN methods APHA 19.526:2015 and APHA 19.524:2015 for lactic acid bacteria in foods
    14.4 (new) Plate count method ISO 15214:1998 for lactic acid bacteria in foods
    14.5 References

    15 Campylobacter
    Revision history
    15.1 Introduction
    15.2 (revised) Presence/absence method ISO 10272-1:2017 for thermotolerant Campylobacter in foods
    15.3 (new) Plate count method ISO 10272-2:2017 for thermotolerant Campylobacter in foods
    15.4 References

    16 Cronobacter
    Revision history
    16.1 Introduction
    16.2 (revised) Presence/absence method ISO 22964:2017 for Cronobacter in foods
    16.3 (new) Presence/absence method BAM/FDA:2012 for Cronobacter in dehydrated powdered infant formula
    16.4 References

    17 Pseudomonas
    Revision history
    17.1 Introduction
    17.2 (revised) MPN method APHA/AWWA/WEF 9213:2012 for Pseudomonas aeruginosa in water
    17.3 Membrane filtration method ISO 16266:2006 for Pseudomonas aeruginosa in water
    17.4 Plate count method ISO 13720:2010 for presumptive Pseudomonas spp. in meat and meat products
    17.5 Plate count method ISO 11059:2009 for Pseudomonas spp. in milk and milk products
    17.6 References

    18 Listeria monocytogenes
    Revision history
    18.1 Introduction
    18.2 ( revised) Presence/absence or MPN method BAM/FDA:2017 for Listeria monocytogenes in foods
    18.3 (revised) Presence/absence method USDA/MLG:2017 for Listeria monocytogenes in foods
    18.4 (revised) Plate count method ISO 11290-2:2017 for Listeria spp. and Listeria monocytogenes in foods
    18.5 ( revised ) Presence/absence method ISO 11290-1:2017 for Listeria spp. and Listeria monocytogenes in foods
    18.6 References

    19 Salmonella
    Revision history
    19.1 Introduction
    19.2 ( revised ) Presence/absence method ISO 6579-1:2017 for Salmonella in foods
    19.3 ( revised ) Presence/absence method BAM/FDA:2018 for Salmonella in foods
    19.4 ( revised ) Presence/absence method MLG/USDA:2017 for Salmonella in foods
    19.5 References

    20 Vibrio cholerae and Vibrio parahaemolyticus
    Revision history
    20.1 Introduction
    20.2.A Presence/absence method BAM/FDA:2004 for Vibrio cholerae in foods
    20.3.A MPN method BAM/FDA:2004 for Vibrio parahaemolyticus in foods
    20.4 (revised) Presence/absence method ISO 21872-1:2017 for potentially enteropathogenic Vibrio cholerae and Vibrio parahaemolyticus in foods
    20.5 References

    21 Yersinia enterocolitica
    Revision history
    21.1 Introduction
    21.2 Presence/absence method ISO 10273:2017 for pathogenic Yersinia enterocolitica in foods
    21.3 References

    22 Bacterial spore count
    Revision history
    22.1 Introduction 333
    22.2 ( revised ) Methods APHA 25:2015 and 26:2015 for spores of total and flat-sour thermophilic aerobic sporeformers in foods
    22.3 ( revised ) Methods APHA 27:2015 for spores of thermophilic anaerobic sporeformers in foods
    22.4 ( revised ) Methods APHA 28:2015 for spores of sulfide spoilage anaerobic sporeformers in foods
    22.5 ( revised ) Methods APHA 23:2015 for spores of mesophilic aerobic sporeformers in foods
    22.6 ( revised ) Methods APHA 24:2015 for spores of mesophilic anaerobic sporeformers in foods
    22.7 Methods IFU 12:2007 for Alicyclobacillus in foods
    22.8 References

    23 Commercial sterility
    Revision history
    23.1 Introduction
    23.2 ( revised ) Method APHA:2015 for commercial sterility or cause of spoilage of low-acid canned foods
    23.3 ( revised ) Method APHA:2015 for commercial sterility for cause of spoilage of acid canned foods
    23.4 References

    24 Guidelines on preparation of culture media
    Revision history
    24.1 Introduction 399
    24.2 Procedure for preparation of culture media
    24.3 References

    Annex 1. Preparation of media and reagents
    Annex 2. Sampling plans and microbiological limits recommended by ICMSF for foods

    Biography

    Neusely da Silva, Marta H. Taniwaki, Valéria C.A. Junqueira, Neliane Silveira, Margarete Midori Okazaki, Renato Abeilar Romeiro Gomes