Increasing interest in the use of numerical microbiological criteria for foods has often been accompanied by the supposition that the derived data are absolute and that variability is small. In spite of endeavours by some international bodies to stress the need for standardization of methods and the use of sampling plans, a situation still exists wherein an assumption is made that microbiological analyses yield highly reproducible data.
This book starts with an assumption of no statistical knowledge by the reader. It discusses the meaning of variability and then considers the nature of certain statistical distributions and their relevance to the distribution of microorganisms in foods and other materials. Methods are described whereby the nature of the distribution can be assessed and hence valuable information can be obtained regarding the state and source of the organisms. This leads naturally into a consideration of sampling theory and an assessment of sampling regimes in relation to the interpretation of microbiological data. The causes of analytical error are then considered for both traditional and novel methods of analysis, and an assessment is made of the use of microbiological data in food control, especially in relation to interpretation of microbiological criteria.
The book is widely referenced and the concepts are illustrated by many worked examples. It will be a valuable aid to practising microbiologists in the food, beverage and associated industries, as well as for students reading food microbiology at undergraduate and postgraduate levels.
Increasing interest in the use of numerical microbiological criteria for foods has often been accompanied by the supposition that the derived data are absolute and that variability is small. In spite of endeavours by some international bodies to stress the need for standardization of methods and the use of sampling plans, a situation still exists wherein an assumption is made that microbiological analyses yield highly reproducible data.
This book starts with an assumption of no statistical knowledge by the reader. It discusses the meaning of variability and then considers the nature of certain statistical distributions and their relevance to the distribution of microorganisms in foods and other materials. Methods are described whereby the nature of the distribution can be assessed and hence valuable information can be obtained regarding the state and source of the organisms. This leads naturally into a consideration of sampling theory and an assessment of sampling regimes in relation to the interpretation of microbiological data. The causes of analytical error are then considered for both traditional and novel methods of analysis, and an assessment is made of the use of microbiological data in food control, especially in relation to interpretation of microbiological criteria.
The book is widely referenced and the concepts are illustrated by many worked examples. It will be a valuable aid to practising microbiologists in the food, beverage and associated industries, as well as for students reading food microbiology at undergraduate and postgraduate levels.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Technology
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
ISBN-13
978-0-444-42570-6 (9780444425706)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Prof. Basil Jarvis has held various academic and senior industrial research positions throughout his career as a food microbiologist. His work has taken him to many countries outside the UK including the USA, Scandinavia and South Africa. He has published widely on food quality and safety, including inhibition of microbes in food systems, microbial toxins in foods, rapid microbiological methods, and statistical aspects of food microbiology. For almost 40 years he has been a Visiting Professor at the University of Reading and for 20 years was an Honorary Professor of Life Sciences at the University of Surrey, where he established a WHO-sponsored graduate course in Food Microbiology for medical and veterinary practitioners. He has served on numerous official advisory groups, including the statistics group of the AOAC Presidential Taskforce on 'Best Practices in Microbiological Methods'. He is also a member of the ISO working group on Microbiological Statistics. He is a Past President and Honorary Member of the Society for Applied Microbiology, a Fellow of the Royal Society of Biology and a Fellow of the Institute for Food Science and Technology. Although now retired, he retains his interests in teaching students and considers statistics to be a relaxing hobby, especially when accompanied by a glass of fine wine!
Prof. Basil Jarvis has held various academic and senior industrial research positions throughout his career as a food microbiologist. His work has taken him to many countries outside the UK including the USA, Scandinavia and South Africa. He has published widely on food quality and safety, including inhibition of microbes in food systems, microbial toxins in foods, rapid microbiological methods, and statistical aspects of food microbiology. For almost 40 years he has been a Visiting Professor at the University of Reading and for 20 years was an Honorary Professor of Life Sciences at the University of Surrey, where he established a WHO-sponsored graduate course in Food Microbiology for medical and veterinary practitioners. He has served on numerous official advisory groups, including the statistics group of the AOAC Presidential Taskforce on 'Best Practices in Microbiological Methods'. He is also a member of the ISO working group on Microbiological Statistics. He is a Past President and Honorary Member of the Society for Applied Microbiology, a Fellow of the Royal Society of Biology and a Fellow of the Institute for Food Science and Technology. Although now retired, he retains his interests in teaching students and considers statistics to be a relaxing hobby, especially when accompanied by a glass of fine wine!
Autor*in
Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, The University of Reading, UK
1. Introduction. 2. Basic Statistical Concepts. 3. Frequency Distributions. 4. Distribution of Micro-Organisms in Relation to Sampling of Foods. 5. Statistical Aspects of Sampling for Microbiological Analysis. 6. Errors in the Preparation of Laboratory Samples for Analysis. 7. Errors Associated with Colony Count Procedures. 8. Errors Associated with Dilution Count and Presence/Absence Methods. 9. Statistical Considerations of Other Methods in Quantitative Microbiology. 10. Statistical Variation in Relation to Microbiological Criteria for Foods. References. Subject Index.
