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Tecniche di coltura, di microscopia e di campionamento

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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L’analisi degli alimenti condotta per determinare presenza, tipologia e numero dei microrganismi e/o dei loro metaboliti è di fondamentale importanza per la microbiologia degli alimenti. Ciò nonostante, nessuna delle metodiche di uso comune consente di determinare con esattezza il numero di microrganismi presenti in un prodotto alimentare. Sebbene alcuni metodi di analisi siano migliori di altri, tutti presentano limitazioni intrinseche associate al loro impiego.

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  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Tecniche di coltura, di microscopia e di campionamento. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_10

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