MICROBIOLOGICAL EXAMINATION METHODS
OF FOOD AND WATER
A Laboratory Manual

MICROBIOLOGICAL EXAMINATION METHODS
OF FOOD AND WATER
A Laboratory Manual

MICROBIOLOGY

This manual was prepared with standardized methods published by renowned international organizations such
as the International Organization for Standardization (ISO), the American Public Health Association (APHA),
AOAC International, Food and Drug Administration (FDA) and the United States Department of Agriculture
(USDA).
The manual includes methods for the enumeration of indicator microorganisms of general contamination (total
aerobic mesophilic bacteria, lactic acid bacteria, yeasts and molds), indicators of hygiene and sanitary conditions
(coliforms, E. coli, enterococci), sporeforming bacteria (aerobic thermophilic and mesophilic bacteria, anaerobic
thermophilic and mesophilic bacteria, Alicyclobacillus), spoilage fungi (thermoresistant molds, osmophilic yeasts,
preservative resistant yeasts) and pathogenic bacteria (Salmonella, Listeria monocytogenes, Staphylococcus aureus, Bacillus
cereus, Clostridium perfringens, Cronobacter, Campylobacter, Yersinia enterocolitica, Vibrio cholerae, Vibrio parahaemolyticus). The chapter covering the examination of water includes methods for the detection and determination of
coliforms, E. coli, Pseudomonas aeruginosa and enterococci.
The major objective of the book is to provide an illustrated laboratory manual with an overview of current
standard microbiological methods for the examination of food and water. The didactic setup and the visualization
of procedures in step-by-step schemes allow student and practitioner to quickly perceive and execute the procedure
intended. Each chapter provides numerous methods for a certain examination, and also provides simple or quick
alternatives. The chapters’ introductions summarize the existing knowledge regarding the target microorganism(s)
and present the most useful information available in literature.
Support material, including drawings, procedure schemes and laboratory sheets, is available for downloading and
customization from the CRC Press website (http://www.crcpress.com), under the ‘Downloads’ tab of this book’s
online record.
The book is intended for laboratory education of undergraduate and graduate students in food engineering and
related disciplines and as an up-to-date practical companion for researchers, analysts, technicians and teachers.
The authors would like to express their gratitude to Mr. Paul van Dender, who mo

NEUSELY DA SILVA, MARTA HIROMI TANIWAKI,
VALÉRIA CHRISTINA AMSTALDEN JUNQUEIRA,
NELIANE FERRAZ DE ARRUDA SILVEIRA,
MARISTELA DA SILVA DO NASCIMENTO &
RENATO ABEILAR ROMEIRO GOMES
Institute of Food Technology – ITAL, Campinas, SP, Brazil

Taylor & Francis Group, London, UK

2013

All rights reserved. No part of this publication or the information contained herein may be reproduced, stored in a retrieval system, or transmitted in
any form or by any means, electronic, mechanical, by photocopying, recording or otherwise, without written prior permission from the publisher.
Although all care is taken to ensure integrity and the quality of this publication and the information herein, no responsibility is assumed by the
publishers nor the author for any damage to the property or persons as a result of operation or use of this publication and/or the information contained
herein.

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