Laboratory Methods in Food Microbiology by Wilkie F. HarriganLaboratory Methods in Food Microbiology by Wilkie F. Harrigan

Laboratory Methods in Food Microbiology

byWilkie F. HarriganEditorWilkie F. Harrigan

Paperback | August 12, 1998

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Laboratory Methods in Food Microbiologydescribes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.


  • Comprehensive methods and advice on choosing appropriate techniques
  • Discussion of internationally recognized standards
  • Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
  • Detailed sections on analyses appropriate for the main food commodity groups
  • Identification of bacteria, yeasts, and fungi isolated from foods
  • Safety in the food microbiology laboratory
  • Appendix of recipes for media and reagents
Wilkie F. Harrigan is an industrial consultant, and an independent lecturer in food microbiology and quality management in the food industry. He has visited a number of countries in Southeast Asia, South America, Europe, and the Middle East, for both teaching and advisory work.
Title:Laboratory Methods in Food MicrobiologyFormat:PaperbackDimensions:532 pages, 9.63 × 6.75 × 0.68 inPublished:August 12, 1998Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0123260434

ISBN - 13:9780123260437


Table of Contents

Basic Methods: Introduction. Management and Operation of the Microbiological Laboratory. Basic Microscopic Techniques. Cultivation of Microorganisms. Determination of the Number and Detection of Viable Microorganisms in a Sample. Determination of the Total Number of Microorganisms in a Sample. Composition of Culture Media. Selection of Microbial Colonies for Examination and Identification. Methods of Anaerobic Culture. Cultivation in Microaerobic and Carbon-Dioxide-Enriched Atmospheres. Biochemical tests for Identification of Microorganisms. Physiological tests. Serological Methods. Molds and Yeasts.Techniques for the Microbiological Examination of Foods: Introduction. Methods of Sampling. Preparation of Dilutions. General Viable Counts. Psychrotropic, Psychrophilic and Thermophilic Counts. Detection and Enumeration of Indicator and Index Organisms. Detection and Enumeration of Pathogenic and Toxigenic Organisms.The Microbiological Examination of Specific Foods: Introduction: the Effect of the Food Environment on Constituent Microflora. Raw Meat and Raw Meat Products. Cooked Meat Products. Poultry and Poultry Products. Eggs and Egg Products. Fish, Shellfish and Crustacea. Milk and Milk Products. Ice Cream and Frozen Desserts. Fruits, Nuts and Vegetables. Alcoholic Beverages. Breads, Cakes and Bakery Goods. Convenience Meals. Canned Foods. Water. Examination of Food Processing Plant.Schemes for the Identification of Microorganisms: Introduction. A Scheme for the Identification of Gram-Negative Bacteria. A Scheme for the Identification of Gram-Positive Bacteria. A Scheme for the Identification of Yeasts and Molds. Appendix 1: Recipes for Stains, Reagents and Media. Appendix 2: Probability Tables for MPN Counts. References. Subject Index.

From Our Editors

Although most food science laboratories have every intention of meeting the health ministry`s current standards, they often lack the information they need to comply fully. Wilkie F. Harrigan attempts to remedy that situation -and thereby reduce toxicity in food processing techniques - with Laboratory Methods for Food Microbiology. The book tells readers how to identify specific fungi, bacteria, yeast and microorganisms... and what to do to create a cleaner, safer, ISO-compliant lab. Among the commodity-specific methods and identification techniques to horizontal ones, this text is the ultimate resource for creating a safe food preparation environment. 

Editorial Reviews

" very diverse in content; it is surprising to find so many microbiological topics covered in less than 600 pages."