Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.CONTENTS INCLUDE: Comprehensive methods and advice on choosing appropriate techniquesDiscussion of internationally recognized standardsDetection and enumeration of food-borne pathogenic and toxigenic microorganismsDetailed sections on analyses appropriate for the main food commodity groupsIdentification of bacteria, yeasts, and fungi isolated from foodsSafety in the food microbiology laboratoryAppendix of recipes for media and reagents