Microorganisms In Foods 8

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Microorganisms in Foods 8

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
ISBN 13 : 1441993746
Total Pages : 403 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Microorganisms in Foods 8 by : International Commission on Microbiological Specifications for Foods (ICMSF)

Download or read book Microorganisms in Foods 8 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2011-06-02 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

Micro-organisms in Foods

Author : International Commission on Microbiological Specifications for Foods
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (963 download)

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Book Synopsis Micro-organisms in Foods by : International Commission on Microbiological Specifications for Foods

Download or read book Micro-organisms in Foods written by International Commission on Microbiological Specifications for Foods and published by . This book was released on 1974 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbiological Testing in Food Safety Management

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer Science & Business Media
ISBN 13 : 0306472627
Total Pages : 382 pages
Book Rating : 4.3/5 (64 download)

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Book Synopsis Microbiological Testing in Food Safety Management by : International Commission on Microbiological Specifications for Foods

Download or read book Microbiological Testing in Food Safety Management written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 2002 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.

Statistical Aspects of the Microbiological Examination of Foods

Author : Basil Jarvis
Publisher : Academic Press
ISBN 13 : 0128039744
Total Pages : 354 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Statistical Aspects of the Microbiological Examination of Foods by : Basil Jarvis

Download or read book Statistical Aspects of the Microbiological Examination of Foods written by Basil Jarvis and published by Academic Press. This book was released on 2016-07-12 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of 'in house' methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. - Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods - Offers completely updated chapters and six new chapters - Brings the reader up to date and allows easy access to individual topics in one place - Corrects typographic and other errors present in the previous edition

Microbial Ecology of Foods V1

Author : International Commission on Microbiological Specifications for Foods
Publisher : Elsevier
ISBN 13 : 0323154875
Total Pages : 349 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Microbial Ecology of Foods V1 by : International Commission on Microbiological Specifications for Foods

Download or read book Microbial Ecology of Foods V1 written by International Commission on Microbiological Specifications for Foods and published by Elsevier. This book was released on 2012-12-02 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.

Food Microbiology, 2 Volume Set

Author : Osman Erkmen
Publisher : John Wiley & Sons
ISBN 13 : 1119237769
Total Pages : 940 pages
Book Rating : 4.1/5 (192 download)

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Book Synopsis Food Microbiology, 2 Volume Set by : Osman Erkmen

Download or read book Food Microbiology, 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Microorganisms in Foods 7

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer
ISBN 13 : 3319684604
Total Pages : 487 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Microorganisms in Foods 7 by : International Commission on Microbiological Specifications for Foods

Download or read book Microorganisms in Foods 7 written by International Commission on Microbiological Specifications for Foods and published by Springer. This book was released on 2018-02-22 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

Compendium of Methods for the Microbiological Examination of Foods

Author : Yvonne Salfinger
Publisher : APHA Press
ISBN 13 : 9780875532738
Total Pages : 0 pages
Book Rating : 4.5/5 (327 download)

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Book Synopsis Compendium of Methods for the Microbiological Examination of Foods by : Yvonne Salfinger

Download or read book Compendium of Methods for the Microbiological Examination of Foods written by Yvonne Salfinger and published by APHA Press. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing. - Publisher.

Quantitative Microbiology in Food Processing

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
ISBN 13 : 1118756428
Total Pages : 611 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Quantitative Microbiology in Food Processing by : Anderson de Souza Sant'Ana

Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Microbiological Analysis of Foods and Food Processing Environments

Author : Osman Erkmen
Publisher : Academic Press
ISBN 13 : 0323972217
Total Pages : 602 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Microbiological Analysis of Foods and Food Processing Environments by : Osman Erkmen

Download or read book Microbiological Analysis of Foods and Food Processing Environments written by Osman Erkmen and published by Academic Press. This book was released on 2021-12-09 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods

Microbiology Laboratory Guidebook

Author : United States. Food Safety and Inspection Service. Microbiology Division
Publisher :
ISBN 13 :
Total Pages : 634 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Microbiology Laboratory Guidebook by : United States. Food Safety and Inspection Service. Microbiology Division

Download or read book Microbiology Laboratory Guidebook written by United States. Food Safety and Inspection Service. Microbiology Division and published by . This book was released on 1998 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbiological Testing in Food Safety Management

Author : International Commission on Microbiological Specifications for Foods Staff
Publisher : Springer Science & Business Media
ISBN 13 : 1468483692
Total Pages : 365 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Microbiological Testing in Food Safety Management by : International Commission on Microbiological Specifications for Foods Staff

Download or read book Microbiological Testing in Food Safety Management written by International Commission on Microbiological Specifications for Foods Staff and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4. 5 Determining Acceptance by Approval of Supplier . . . . . . . . . . . . . . . . . . . . 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance . . . . . . . . . . . . . . 87 4. 7 Auditing Food Operations for Supplier Acceptance . . . . . . . . . . . . . . . . . . . 90 4. 8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . . . . , . . . . . . . . . . . . . . . . . , . . . . . . 99 5. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5. 2 Purposes and Application of Microbiological Criteria for Foods . . . . . . . . . 10 1 5. 3 Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 5. 4 Types of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 5. 5 Application of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 5. 6 Principles for the Establishment of Microbiological Criteria . . . . . . . . . . . . 104 5. 7 Components of Microbiological Criteria for Foods . . . . . . . . . . . . . . . . . . . 106 5. 8 Examples of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Microorganisms in Foods 6

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
ISBN 13 : 0387288015
Total Pages : 777 pages
Book Rating : 4.3/5 (872 download)

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Book Synopsis Microorganisms in Foods 6 by : International Commission on Microbiological Specifications for Foods (ICMSF)

Download or read book Microorganisms in Foods 6 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2006-06-18 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

Bacteriological Analytical Manual

Author : United States. Food and Drug Administration. Division of Microbiology
Publisher :
ISBN 13 :
Total Pages : 180 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Bacteriological Analytical Manual by : United States. Food and Drug Administration. Division of Microbiology

Download or read book Bacteriological Analytical Manual written by United States. Food and Drug Administration. Division of Microbiology and published by . This book was released on 1969 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microorganisms in Foods 5

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer Science & Business Media
ISBN 13 : 9780412473500
Total Pages : 524 pages
Book Rating : 4.4/5 (735 download)

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Book Synopsis Microorganisms in Foods 5 by : International Commission on Microbiological Specifications for Foods

Download or read book Microorganisms in Foods 5 written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 1996-06-30 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to assemble detailed information relating to foodborne pathogens in order to make it readily accessible to those who wish to employ the HACCP system for the control of microbial hazards. The book is concerned solely with foodborne pathogens and does not discuss spoilage organisms. Each chapter provides a general survey of a foodborne pathogen, with appropriate referencing to authoritative review material. Reviews the history and the occurrence of the organism in nature as well as its taxonomy. Discusses the symptoms (but not the treatment) of the relevant foodborne disease syndrome(s), as well as the mechanism of pathogenicity. Consideration is given to the available method for the enumeration and identification of the organism, as well as possible alternative methods. Also reviews the epidemiology of the foodborne disease and its importance. Each chapter concerns itself with the specific parameters that influence the growth, survival or death of the microorganism. Includes information on temperature, water activity, pH, irradiation, preservatives, gases, disinfectants and, where possible, on interactions between these parameters. Written for food technologists, product developers, food microbiologists and regulators.

Microbiologically Safe Foods

Author : Norma L. Heredia
Publisher : John Wiley & Sons
ISBN 13 : 0470439068
Total Pages : 697 pages
Book Rating : 4.4/5 (74 download)

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Book Synopsis Microbiologically Safe Foods by : Norma L. Heredia

Download or read book Microbiologically Safe Foods written by Norma L. Heredia and published by John Wiley & Sons. This book was released on 2009-04-01 with total page 697 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues. Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Microbial Contamination and Food Degradation

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112638
Total Pages : 516 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Microbial Contamination and Food Degradation by : Alexandru Mihai Grumezescu

Download or read book Microbial Contamination and Food Degradation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-11-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. - Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies - Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis - Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems