Microorganisms in Foods : : Their Significance and Methods of Enumeration / / ed. by David S. Clark, F.S. Thatcher.
Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods, a standing committee of the International A...
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Place / Publishing House: | Toronto : : University of Toronto Press, , [2019] ©1968 |
Year of Publication: | 2019 |
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Microorganisms in Foods : Their Significance and Methods of Enumeration / ed. by David S. Clark, F.S. Thatcher. Toronto : University of Toronto Press, [2019] ©1968 1 online resource (248 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Heritage Frontmatter -- PREFACE -- ABBREVIATIONS OF SOCIETIES AND AGENCIES -- CONTENTS -- PART I. PATHOGENIC ORGANISMS IN FOODS -- PART II. A SELECTION OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS -- PART III. SPECIFICATIONS FOR MEDIA, REAGENTS, AND INGREDIENTS -- APPENDICES -- INDEX restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods, a standing committee of the International Association of Microbiological Societies. The ICMSF was formed in 1962 in reponse to the need for internationally acceptable and authoritative decisions on microbiological limits for foods commensurate with public health safety, and particularly for foods in international commerce. The membership of ICMSF consists of food-microbiologists whose combined professional itnerests include research, public health, official food control, education, and industrial research and development. They are all well-known scientists drawn from government laboratories in health, agriculture and food technology, from universities, and from the food industry. The influence of the Committee is being augmented by the formation of regional subcommittees throughout the world. This book is divided into three parts: the first deals with the significance of microorganisms in foods -- pathogens, food-poisoning organisms and their toxins, indicator species and spoilage groups; part two is a compendium of the methods of microbiological analysis and enumeration, the last part lists the composition of 104 media and of the diagnostic reagents to be used in association with the various procedures. Prerequisite to a major objective of the Committee, namely, microbiological standards, are internationally acceptable methods for enumeration of the many pertinent classes of microorganisms in foods. This book describes the methods shown to have been used most effectively in many countries. It fills an urgent need and dispels much controversy and indecision which hitherto have prevailed in regard both to the significance of microorganisms and to acceptable methodology. It will prove invaluable to all concerned with the microbiological content of foods, whether in government control agencies, industry, teaching or research institutions. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 30. Aug 2021) Food Microbiology Technique. SCIENCE / Life Sciences / Microbiology. bisacsh Clark, David S., editor. edt http://id.loc.gov/vocabulary/relators/edt Thatcher, F.S., editor. edt http://id.loc.gov/vocabulary/relators/edt Title is part of eBook package: De Gruyter University of Toronto Press eBook-Package Archive 1933-1999 9783110490947 https://doi.org/10.3138/9781487575601 https://www.degruyter.com/isbn/9781487575601 Cover https://www.degruyter.com/cover/covers/9781487575601.jpg |
language |
English |
format |
eBook |
author2 |
Clark, David S., Clark, David S., Thatcher, F.S., Thatcher, F.S., |
author_facet |
Clark, David S., Clark, David S., Thatcher, F.S., Thatcher, F.S., |
author2_variant |
d s c ds dsc d s c ds dsc f t ft f t ft |
author2_role |
HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn |
author_sort |
Clark, David S., |
title |
Microorganisms in Foods : Their Significance and Methods of Enumeration / |
spellingShingle |
Microorganisms in Foods : Their Significance and Methods of Enumeration / Heritage Frontmatter -- PREFACE -- ABBREVIATIONS OF SOCIETIES AND AGENCIES -- CONTENTS -- PART I. PATHOGENIC ORGANISMS IN FOODS -- PART II. A SELECTION OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS -- PART III. SPECIFICATIONS FOR MEDIA, REAGENTS, AND INGREDIENTS -- APPENDICES -- INDEX |
title_sub |
Their Significance and Methods of Enumeration / |
title_full |
Microorganisms in Foods : Their Significance and Methods of Enumeration / ed. by David S. Clark, F.S. Thatcher. |
title_fullStr |
Microorganisms in Foods : Their Significance and Methods of Enumeration / ed. by David S. Clark, F.S. Thatcher. |
title_full_unstemmed |
Microorganisms in Foods : Their Significance and Methods of Enumeration / ed. by David S. Clark, F.S. Thatcher. |
title_auth |
Microorganisms in Foods : Their Significance and Methods of Enumeration / |
title_alt |
Frontmatter -- PREFACE -- ABBREVIATIONS OF SOCIETIES AND AGENCIES -- CONTENTS -- PART I. PATHOGENIC ORGANISMS IN FOODS -- PART II. A SELECTION OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS -- PART III. SPECIFICATIONS FOR MEDIA, REAGENTS, AND INGREDIENTS -- APPENDICES -- INDEX |
title_new |
Microorganisms in Foods : |
title_sort |
microorganisms in foods : their significance and methods of enumeration / |
series |
Heritage |
series2 |
Heritage |
publisher |
University of Toronto Press, |
publishDate |
2019 |
physical |
1 online resource (248 p.) |
contents |
Frontmatter -- PREFACE -- ABBREVIATIONS OF SOCIETIES AND AGENCIES -- CONTENTS -- PART I. PATHOGENIC ORGANISMS IN FOODS -- PART II. A SELECTION OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS -- PART III. SPECIFICATIONS FOR MEDIA, REAGENTS, AND INGREDIENTS -- APPENDICES -- INDEX |
isbn |
9781487575601 9783110490947 |
callnumber-first |
Q - Science |
callnumber-subject |
QR - Microbiology |
callnumber-label |
QR115 |
callnumber-sort |
QR 3115 T47 |
url |
https://doi.org/10.3138/9781487575601 https://www.degruyter.com/isbn/9781487575601 https://www.degruyter.com/cover/covers/9781487575601.jpg |
illustrated |
Not Illustrated |
dewey-hundreds |
500 - Science |
dewey-tens |
570 - Life sciences; biology |
dewey-ones |
576 - Genetics & evolution |
dewey-full |
576.1/63/028 |
dewey-sort |
3576.1 263 228 |
dewey-raw |
576.1/63/028 |
dewey-search |
576.1/63/028 |
doi_str_mv |
10.3138/9781487575601 |
oclc_num |
1129149108 |
work_keys_str_mv |
AT clarkdavids microorganismsinfoodstheirsignificanceandmethodsofenumeration AT thatcherfs microorganismsinfoodstheirsignificanceandmethodsofenumeration |
status_str |
n |
ids_txt_mv |
(DE-B1597)528049 (OCoLC)1129149108 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter University of Toronto Press eBook-Package Archive 1933-1999 |
is_hierarchy_title |
Microorganisms in Foods : Their Significance and Methods of Enumeration / |
container_title |
Title is part of eBook package: De Gruyter University of Toronto Press eBook-Package Archive 1933-1999 |
author2_original_writing_str_mv |
noLinkedField noLinkedField noLinkedField noLinkedField |
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1770177033700114432 |
fullrecord |
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