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Mesophilic Aerobic Microorganisms

  • Protocol
Food Microbiology Protocols

Part of the book series: Methods in Biotechnology ((MIBT,volume 14))

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Abstract

The mesophilic microorganism is ones of the more general and extensively microbiological indicators of food quality, (1) indicating the adequacy of temperature and sanitation control during processing, transport, and storage, and revealing sources of contamination during manufacture (2).

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References

  1. Elliot R. P., Clark D. S., et al. (1978) Microorganisms in Foods 1. Significance and Methods of Enumeration, 2nd ed. A publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Association of Microbiological Societies. University of Toronto Press, Canada.

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  2. Speck M. L. (1984) Compendium of Methods for the Microbiological Examination of Foods, 2nd ed. Compiled by the APHA Technical Commitee on Microbiological Methods for Foods, American Public Health Association, Washington, DC.

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  3. Marth E. H., ed (1978) Standard Methods for the Examination of Dairy Products, 14th ed., American Public Health Association, Washington, D

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Author information

Authors and Affiliations

  1. Pontificia Universidad Javeriana, Bogotá, Colombia

    Annavella Gaitán Herrera

Authors
  1. Annavella Gaitán Herrera
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Editor information

Editors and Affiliations

  1. Planta Piloto de Procesos Industriales Microbiologicos, San Miguel Tucumán, Argentina

    John F. T. Spencer  & Alicia L. de Ragout Spencer  & 

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© 2001 Humana Press Inc.

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Herrera, A.G. (2001). Mesophilic Aerobic Microorganisms. In: Spencer, J.F.T., de Ragout Spencer, A.L. (eds) Food Microbiology Protocols. Methods in Biotechnology, vol 14. Humana Press. https://doi.org/10.1385/1-59259-029-2:25

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  • DOI: https://doi.org/10.1385/1-59259-029-2:25

  • Publisher Name: Humana Press

  • Print ISBN: 978-0-89603-867-7

  • Online ISBN: 978-1-59259-029-2

  • eBook Packages: Springer Protocols

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