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Part one looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories. Part two discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.
Detecting pathogens in food is a standard reference for all those concerned in ensuring the safety of food.
- Reviews the latest techniques in microbiological analysis and how they can best be used to ensure food safety
- Examines the role of microbiological analysis in food safety management and discusses the range of detection techniques available
- Includes chapters on electrical methods, ATP bioluminescence, microscopy techniques and immunological methods such as ELISAs