Microbiological examination methods of food and water : a laboratory manual

1.1.3 Lot sampling plans......Page 25
1.2 Collecting samples for analysis......Page 26
1.2.2 Procedures for the sampling of foods contained in non-individual packages......Page 27
1.2.4 Sampling of water......Page 28
1.3.3 Refrigerated foods......Page 29
1.3.5 Water samples......Page 30
1.4 References......Page 31
2.1 Introduction......Page 32
2.2.1 Procedure for homogenization and withdrawal of analytical units from liquid products......Page 33
2.2.3 Procedure for withdrawing the analytical unit using the surface swabbing technique......Page 34
2.2.4 Procedure for withdrawing the analytical unit using the surface washing technique......Page 35
2.2.5 Keeping of counter-samples......Page 37
2.3.6 Procedure for the preparation of the first dilution of liquid samples......Page 38
2.4 Serial decimal dilution of the sample......Page 39
2.5 References......Page 40
Annex 2.1 – Procedures for the homogenization of the content and withdrawal of the analytical unit of different types of foods......Page 41
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......Page 42
3.2 Pour plate technique......Page 46
3.2.2 Procedure......Page 47
3.3 Spread plate technique......Page 48
3.3.2 Procedure......Page 49
3.5 Membrane filtration......Page 50
3.5.2 Procedure......Page 51
3.6.1 Pour plate calculations......Page 52
3.6.3 Drop plate calculations......Page 57
3.7 Counting colonies and calculating results according to ISO 7218:2007......Page 58
3.8 References......Page 60
4.1 Introduction......Page 61
4.2 Multiple dilution test......Page 62
4.2.2 Procedure......Page 63
4.4 Calculation of the results......Page 64
4.4.1 Calculating the results of the multiple dilution test......Page 65
4.4.2 Calculating the results of the single dilution test......Page 66
4.5 References......Page 67
Annex 4.1 – MPN tables......Page 68
5.1.1 Enrichment......Page 71
5.1.3 Confirmation......Page 72
5.3.3 Selective differential pla......Page 76
5.3.5 Confirmation tests......Page 77
5.4 References......Page 78
6.1.1 The importance and significance of the total aerobic mesophilic count......Page 79
6.1.3 Methods of analysis......Page 80
6.2 Plate count method APHA 2001 for aerobic mesophilic bacteria in foods and water......Page 81
6.2.2 Procedure......Page 82
6.3.2 Procedure......Page 85
6.4.2 Procedure......Page 86
6.5 References......Page 87
7.1.1 Yeasts and molds in foods......Page 88
7.1.4 Heat-resistant molds......Page 89
7.1.5 Preservative-resistant yeasts PRY......Page 90
7.2 Plate count method APHA 2001 for yeasts and molds in foods......Page 92
7.2.2 Procedure......Page 93
7.3.2 Procedure......Page 95
7.4.2 Procedure......Page 97
7.5.2 Procedure......Page 99
7.6.2 Procedure......Page 101
7.7 References......Page 102
8.1.1 Taxonomy......Page 104
8.2.2 Procedure......Page 105
8.3.2 Procedure......Page 106
8.4.2 Procedure......Page 108
8.5 References......Page 109
9.1.3 Escherichia coli......Page 110
9.1.5 Methods of analysis......Page 111
9.2.1 Material required for analysis......Page 113
9.2.2 Procedure......Page 114
9.3.2 Procedure......Page 118
9.4.1 Material required for analysis......Page 120
9.4.2 Procedure......Page 122
9.5.2 Procedure......Page 123
9.6 References......Page 124
10.1.1 Taxonomy......Page 126
10.1.2 Pathogenicity......Page 128
10.1.3 Methods of analysis......Page 129
10.2 Plate count method APHA 2001 for coagulase positive staphylococci and S. aureus in foods......Page 130
10.2.2 Procedure......Page 131
10.3.2 Procedure......Page 134
10.5. References......Page 136
11.1 Introduction......Page 139
11.1.2 Main characteristics of B. cereus......Page 140
11.2 Plate count method APHA 2001 for Bacillus cereus in foods......Page 141
11.2.2 Procedure......Page 142
11.4 References......Page 146
12.1.1 Main characteristics of C. perfringens......Page 149
12.1.3 Methods of analysis......Page 150
12.2.1 Material required for analysis......Page 151
12.2.2 Procedure......Page 152
12.3.2 Procedure......Page 154
12.4 References......Page 156
13.1 Introduction......Page 157
13.1.1 Enterococci......Page 159
13.1.2 Fecal streptococci......Page 161
13.1.4 Methods of analysis......Page 162
13.2.1 Material required for analysis......Page 163
13.2.2 Procedure......Page 164
13.4.1 Material required for analysis......Page 165
13.4.2 Procedure......Page 166
13.5.2 Procedure......Page 168
13.6 References......Page 169
14.1.1 Carnobacterium Collins et al. 1987......Page 170
14.1.3 Fructobacillus Endo and Okada 2008......Page 172
14.1.5 Lactococcus Schleifer et al. 1986......Page 173
14.1.7 Oenococcus Dicks et al. 1995 emend. Endo and Okada 2006......Page 174
14.1.10 Tetragenococcus Collins et al. 1993......Page 175
14.1.12 Methods of analysis......Page 176
14.2.2 Procedure......Page 179
14.3.3 Procedure using the Rogosa SL Broth......Page 181
14.4 References......Page 184
15.1.1 Taxonomy......Page 186
15.2 Presence/absence method ISO 10272-1:2006 for thermotolerant Campylobacter in foods......Page 188
15.2.2 Procedure......Page 189
15.3 References......Page 192
16.1.2 Epidemiology......Page 193
16.1.3 Codex Alimentarius microbiological criteria for Cronobacter spp. in powdered infant formulae......Page 194
16.2.1 Material required for analysis......Page 195
16.2.2 Procedure......Page 196
16.3 References......Page 198
17.1.1 Taxonomy......Page 199
17.2.1 Material required for analysis......Page 204
17.2.2 Procedure......Page 205
17.3.2 Procedure......Page 206
17.4 Plate count method ISO 13720:2010 for presumptive Pseudomonas spp. in meat and meat products......Page 208
17.4.2 Procedure......Page 209
17.5 Plate count method ISO 11059:2009 IDF/RM 225:2009 for Pseudomonas spp. in milk and milk products......Page 211
17.5.2 Procedure......Page 212
17.6 References......Page 214
18.1.1 Taxonomy......Page 215
18.1.2 Epidemiology......Page 216
18.1.3 Methods of analysis......Page 217
18.2.2 Procedure......Page 218
18.3.1 Material required for analys......Page 222
18.3.2 Procedure......Page 224
18.4.1 Material required for analysis......Page 225
18.4.2 Procedure......Page 227
18.5.2 Procedure......Page 230
18.6 References......Page 232
19.1.1 Taxonomic classification of Salmonella......Page 234
19.1.2 Serological classification of Salmonella......Page 236
19.1.4 Epidemiology......Page 238
19.1.5 Traditional methods used for the examination of Salmonella......Page 240
19.1.7 Composite samples for analysis......Page 242
19.2.2 Procedure......Page 244
19.3.2 Procedure......Page 249
19.4.2 Procedure......Page 259
19.5 References......Page 264
20.1.1 Taxonomy......Page 266
20.1.2 Epidemiology......Page 270
20.2 Presence/absence method APHA 2001 and BAM/FDA 2004 for Vibrio cholerae in foods......Page 272
20.2.2 Procedure......Page 273
20.3.1 Material required for analysis......Page 275
20.3.2 Procedure......Page 276
20.4.2 Procedure......Page 278
20.5 References......Page 282
21.1.1 Taxonomy......Page 283
21.2 Presence/absence method ISO 10273:2003 for presumptive pathogenic Yersinia enterocolitica in foods......Page 286
21.2.2 Procedure......Page 287
21.3 References......Page 291
22.1.1 The bacterial spore......Page 292
22.1.2 Taxonomy of sporeforming bacteria important in foods......Page 293
22.2.2 Procedure for the analysis of sugar......Page 307
22.2.4 Procedure for the analysis of whole tomatoes, tomato pulp, tomato puree and concentrated milk......Page 308
22.2.7 Procedure for the analysis of other foods and ingredients general......Page 309
22.3.2 Procedure for the analysis of sugar and powdered milk......Page 311
22.3.6 Procedure for the analysis of “in-process? products......Page 312
22.4.3 Procedure for the analysis of starch and flour......Page 313
22.5.1 Material required for analysis......Page 314
22.5.3 Procedure for the analysis of milk and dairy products......Page 315
22.6.2 Procedure for the analysis of sugar......Page 317
22.6.6 Procedure for the analysis of egg powder, milk powder and other powdered dairy products......Page 318
22.7 Methods IFU 12:2007 for Alicyclobacillus in foods......Page 319
22.7.2 Procedure for the analysis of raw material......Page 320
22.7.3 Procedure for analysis of the finished product......Page 321
22.8 References......Page 322
23.1 Introduction......Page 326
23.1.1 Parameters for evaluating the heat resistance of microorganisms......Page 327
23.1.2 D and z values of microorganisms of importance in foods......Page 328
23.1.3 Dimensioning heat treatments and thermal processing......Page 331
23.1.4 Microbial spoilage of canned foods......Page 332
23.2 Method APHA 2001 for commercial sterility or cause of spoilage of low acid canned foods......Page 333
23.2.2 Procedure......Page 334
23.2.3 Interpretation of the results......Page 338
23.3.1 Material required for analysis......Page 341
23.3.2 Procedure......Page 342
23.3.3 Interpretation of the results......Page 345
23.4 References......Page 347
24.1.1 Ingredients used in the formulation of culture media......Page 349
24.1.2 Types of culture media......Page 354
24.2.3 Dissolution and dispersion......Page 355
24.2.6 Sterilization by moist heat......Page 356
24.2.7 Sterilization by filtration......Page 357
24.2.11 Preparation of the media at the moment of use......Page 358
24.3 References......Page 359
Annex 1 – Preparation of media and reagents......Page 360
Annex 2 – Sampling plans and microbiological limits recommended by ICMSF for foods......Page 450
A......Page 458
C......Page 459
E......Page 461
I......Page 462
M......Page 463
O......Page 464
P......Page 465
S......Page 466
T......Page 467
W......Page 468
Z......Page 469