Chapter 10
Some of the references cited here give further details on techniques
described in Chapter 10, while others illustrate the collaborative efforts
made to assess and standardize traditional cultural techiques.
J.E.L. Corry, G.D.W. Curtis, R.M. Baird (eds), Culture media for food
microbiology, Progress in Industrial Microbiology vol. 34, Elsevier,
Amsterdam, 1995, 491pp.
C.H. Collins, P.M. Lyne, J.M. Grange and J.O. Falkingham III, Micro-
biological methods 8th edn, Arnold, London, 2004, 456pp.
L.R. Beuchat and T. Deak, (eds.), Advances in Methods for Detecting,
Enumerating and Identifying Yeasts in Foods,Int. J. Food Microbiol.,
1993, 19 , 1–86.
L. Gram, Evaluation of the bacteriological quality of seafood, Int.
J. Food Microbiol., 1992, 16 , pp. 25–39.
W.F. Harrigan, ‘Laboratory Methods in Food Microbiology’, 3rd edn.,
Academic Press, San Diego, 1998, 532 pp.
ICMSF, ‘Microorganisms in Foods I: Their significance and methods of
enumeration’, 2nd Edn., University of Toronto Press, Toronto, 1978,
434pp.
P.D. Patel, (ed.), ‘Rapid Analysis Techniques in Food Microbiology’,
Blackie, London, 1994, 294pp.
R.G. Kroll, A. Gilmour and M. Sussman, ‘New Techniques in Food and
Beverage Microbiology’, SAB Technical Series No. 31, Blackwell,
Oxford, 1993, 302pp.
Though out of date on many of the methods it describes, this book contains
a useful discussion on the significance of micro-organisms in foods.
R.A. Samson, A.D. Hocking, J.I. Pitt and A.D. King, ‘Modern methods
in Food Mycology’, Elsevier, Amsterdam, 1992.
The report of the 2nd International Workshop on Standardization of
Methods for the Mycological examination of Foods containing details
of recommended methods and media.
R.A. Samson, E.S. Hoekstra, J.C. Frisvad and O. Filtenborg, ‘Intro-
duction to Food-Borne Fungi’, 5th Edn., Cenntraalbureau voor
Schimmelcultures, Baarn, 1996, 322pp.
A very strongly recommended introduction to the most common fungi
found associated with foods.
G.M. Wyatt, ‘Immunoassays for food poisoning bacteria and their
toxins’, Chapman and Hall, London, 1992, 129pp.
T.A. McMeekin, Detecting pathogens in food, Woodhead Publishing,
Cambridge, UK 2003, 370pp.
C. Bell, P. Neaves and A.P. Williams, Food Microbiology and Labora-
tory Practice, Blackwell Science, Oxford, 2005, 324pp.
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