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Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater Second Edition 2026 [Kõva köide]

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  • Formaat: Hardback, 204 pages, kõrgus x laius: 254x178 mm, 51 Illustrations, color
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 30-May-2026
  • Kirjastus: Humana
  • ISBN-10: 1071650637
  • ISBN-13: 9781071650639
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Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater Second Edition 2026Suurem pilt
  • Formaat: Hardback, 204 pages, kõrgus x laius: 254x178 mm, 51 Illustrations, color
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 30-May-2026
  • Kirjastus: Humana
  • ISBN-10: 1071650637
  • ISBN-13: 9781071650639
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781071650639.html
Märksõnad:

This second edition details updated methods and protocols for detection and quantification of bacteria, viruses and protozoan in different food matrices (fresh or processed) and freshwater. Chapters introduce the topic, materials, methods, a step-by-step description, figures, graphs or tables. Tips to avoid mistakes that compromise the analytical technique performance and reduce the working time, and supplies. At the end of each chapter, the key references are listed. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater, Second Edition aims to provide basic and comprehensive information about protocols and methods for detection, quantification and characterization of microorganisms in foods, without disregarding the limitations or details in each specific procedure.

 

Sampling and analysis of cheese for antimicrobial resistance
characterization and isolation of target bacteria.- Generation of custom
antibiotic-resistant variants of Salmonella Typhimurium by genetic
engineering.- Adaptive evolution assays using increasing concentration of
antibiotics to isolate resistant bacterial variants and determination of
genetic changes via whole genome sequencing.- Genetic characterization of
foodborne pathogens by Pulsed Field Gel Electrophoresis (PFGE): Listeria
monocytogenes.- Detection and quantification of marker and non-marker genes
of interest in cheese microbiota by qPCR. Focus on biogenic amine gene
profiles.- Selection and genotypic characterization of potential bacterial
strains for use as protective cultures.- Phenotypic characterization of
antimicrobial-resistant variants in foodborne pathogens.- Detection of the
protozoan Toxoplasma gondii in meat and meat products.- Screening methods for
the selection of resistant bacterial variants based on growth fitness in the
presence of antimicrobial agents.- The use of Whole Metagenome Sequencing for
microbiome and resistome characterization in food products.- Molecular
detection of Hepatitis E virus in pork meat.- Molecular detection of
Hepatitis E virus in water.- Molecular detection of Salmonella in meat
products.- Double-layer agar plaque protocol for propagation and
quantification of SARS-CoV-2 surrogate, bacteriophage Phi6: Techniques and
applications.- Detection of human norovirus and hepatitis A virus in berries.