Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria.

Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended.

This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.

Acerca del autor

Dr. Neusely da Silva is a scientific researcher at the Food Technology Institute (ITAL), a government research agency of the state of Sao Paulo, Brazil. She graduated in Food Engineering and has a PhD in Food Science from the State University of Campinas (UNICAMP, Brazil). Director of the Microbiology Reference Laboratory of the Food Technology Institute from 1995 to 2007, she was responsible for the accreditation of the laboratory assays according to ISO 17025. She is author of over 70 publications in the field of Food Microbiology and her major research areas are bacterial physiology and methods for detection of bacteria responsible for food-borne diseases and bacteria responsible for food spoilage. Dr. Marta Hiromi Taniwaki, PhD, is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She graduated in Biology and has a PhD in Food Science and Technology from the University of New South Wales, Australia. She is author of over 100 publications in the fields of Food Mycology, Mycotoxins and Food Microbiology. She has been a member of the International Commission on Food Mycology (ICFM) since 1997; a member of the Brazilian delegation at the Codex Contaminants in Food (CCCF) since 2006; a member of the International Commission on Microbiological Specifications for Foods (ICMSF) since 2010 and on the editorial board of Mycotoxin Research since 2012. Her major research areas are: fungi and mycotoxins in foods, biodiversity of toxigenic fungi in foods, fungal physiology and mycotoxin production, and a polyphasic approach to the biosystematics of the Aspergillus species. Dr. Val�ria Christina Amstalden Junqueira is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She is a biologist with a PhD in Food Technology from the State University of Campinas (UNICAMP, Brazil), in the area of hygiene and legislation of foods. She is Director of the Microbiology Reference Laboratory of the Food Technology Institute and concentrates her activities on the control of the microbiological quality of food with an emphasis on anaerobic bacteria, spoilage microorganisms of processed foods, microbiological quality of water and non-alcoholic beverages. Dr. Neliane Ferraz de Arruda Silveira is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She is a biologist with a PhD in Food Technology from the State University of Campinas (UNICAMP, Brazil), in the area of hygiene and legislation of foods. Her major research areas are the control of the microbiological quality of food with an emphasis on fish and fish products, minimally processed vegetables, foods served in collective meals, meat products and the bacteriological quality of drinking water. Dr. Maristela da Silva do Nascimento is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She graduated in veterinary medicine and has a PhD in Food Technology from the State University of Campinas (UNICAMP, Brazil). She is technical supervisor of the Microbiology Reference Laboratory of the Food Technology Institute and concentrates her activities in the areas of foodborne pathogens and biopreservation using bacteriocin and acid lactic bacteria. Renato Abeilar Romeiro Gomes is a scientific researcher at the Food Technology Institute (ITAL), Campinas, Brazil. He graduated in Agricultural Engineering and has a Masters degree in Agricultural Engineering from the Federal University of Vicosa, with MBA specialization. He is currently a researcher at the Dairy Technology Center of the Food Technology Institute.

"Sobre este t�tulo" puede pertenecer a otra edici�n de este libro.

Descripci�n de la librer�a

I mainly carry imported books from South East Asia / South Asia for readers of all Age Groups.

Ver la p�gina web de la librer�a

Informaci�n empresarial del vendedor

PLETOS INC
6931 51st Avenue, WOODSIDE, Woodside, NY, 11377, U.S.A.

Condiciones de venta y env�o

Condiciones de venta

We accept return for those books which are received damamged. Though we take appropriate care in packaing to avoid such situation.

Derecho al desistimiento

Si es un consumidor, puede rescindir el contrato de acuerdo con lo siguiente. Por consumidor se entiende cualquier persona f�sica que act�e con fines ajenos a su actividad comercial, empresarial, oficio o profesi�n.

Informaci�n sobre el derecho de desistimiento

Derecho legal de desistimiento

Tiene derecho a rescindir este contrato en un plazo de 14 d�as sin dar ning�n motivo.

El periodo de desistimiento vencer� a los 14 d�as desde que usted, o un tercero que no sea el transportista e indicado por usted, adquiera la posesi�n f�sica del �ltimo bien o del �ltimo lote o pieza.

Para ejercer el derecho de desistimiento, complete de forma electr�nica y env�e una declaraci�n clara en nuestro sitio web, desde "Mis compras" en "Mi cuenta". Le enviaremos sin demora un acuse de recibo de dicho desistimiento a trav�s de un soporte duradero (por ejemplo, por correo electr�nico).

Para cumplir con el plazo de desistimiento, basta con que env�e su comunicaci�n relativa al ejercicio del derecho de desistimiento antes de que venza el periodo de desistimiento.

Efectos del desistimiento

Si rescinde este contrato, le reembolsaremos todos los pagos que hayamos recibido de usted, incluidos los gastos de env�o (excepto los gastos adicionales que surjan si elige un tipo de env�o que no sea el tipo de env�o est�ndar m�s econ�mico que ofrecemos).

Podemos hacer una deducci�n del reembolso por la p�rdida de valor de cualquier bien suministrado, si la p�rdida es el resultado de una manipulaci�n innecesaria por su parte.

Efectuaremos el reembolso sin demoras indebidas y, a m�s tardar, 14 d�as despu�s de que se nos informe de su decisi�n de rescindir este contrato.

Efectuaremos el reembolso utilizando el mismo medio de pago que utiliz� para la transacci�n inicial, a menos que haya acordado expresamente lo contrario; en cualquier caso, no incurrir� en ning�n cargo como resultado de dicho reembolso.

Podremos retener el reembolso hasta que hayamos recibido los bienes o hasta que nos haya presentado una prueba de que los ha devuelto, lo que ocurra primero.

Deber� devolver los bienes o entregarlos a Books Puddle, New York, New York, U.S.A., sin demoras indebidas y, en cualquier caso, en un plazo m�ximo de 14 d�as a partir del d�a en que nos comunique su desistimiento del presente contrato. El plazo se cumple si devuelve la mercanc�a antes de que venza el periodo de 14 d�as. Tendr� que asumir los gastos directos de devoluci�n de los bienes. Usted solo es responsable de la disminuci�n del valor de los bienes como resultado de una manipulaci�n distinta a la necesaria para establecer la naturaleza, las caracter�sticas y el funcionamiento de los bienes.

Excepciones al derecho de desistimiento

El derecho de desistimiento no se aplica a lo siguiente:

La entrega de peri�dicos, diarios o revistas, con la excepci�n de los contratos de suscripci�n; y
El suministro de contenido digital que no se proporcione en un soporte tangible (por ejemplo, en un CD o DVD) si, al hacer el pedido, acept� que pod�amos empezar a entregarlo y que no podr�a desistir una vez iniciada la entrega.

Condiciones de env�o

Tarifas de env�o en Estados Unidos de America

Tarifas de env�o en Estados Unidos de America
Cantidad del pedido	De 12 a 19 d�as h�biles	De 12 a 14 d�as h�biles
Primer art�culo	EUR 3.48	EUR 6.10

Los plazos de entrega los establecen los vendedores y var�an seg�n el transportista y la ubicaci�n. Los pedidos que pasan por la aduana pueden sufrir retrasos y los compradores son responsables de los aranceles o tarifas asociadas. Los vendedores pueden ponerse en contacto con usted en relaci�n con cargos adicionales para cubrir cualquier aumento en los costes de env�o de los art�culos.