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Developments in food microbiology—1
326
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detected. (The title of one contribution is intriguing, however--i.e. 'Animal Stress and its Effect on Rigor Mortis in Labs'!) It can be strongly recommended as a compilation of the latest knowledge on what is evidently still a problem in the meat industry. R. A. LAWRIE
Derelopments in Food Microbiology--1. Edited by R. Davies, Applied Science Publishers, London. ISBN 0-85334-999-1. x + 219pp. 1982. Price: £24.00. This volume forms part of the Development Series, in which volumes are currently extant in, among other subjects, Food Prdservation and Meat Science. Their aim is to consider topical developments while maintaining a balance between reviews on "the state of the art' and the introduction of new concepts from current research. There are six topics in this first volume, all of which would be ofdirect interest in university, polytechnic and college of technology courses. Dr T. A. McMeekin, from the University of Tasmania, comprehensively surveys the microbial spoilage of meats (pp. 1-40) and spells out, in passing, a clear difference between psychrophile ( ! 5 °C or less: a maximum of 20 °C and a minimum of 0 °C) and psychrotroph (able to grow at refrigeration temperatures: optima ot'er 20°C). Drs M. Pivnick and E. Nurmi (respectively of Ottawa and Helsinki) discuss (pp.41-70) the Nurmi concept and its role in controlling poultry salmonellae. This concept is that the introduction of adult gut contents into newly hatched chicks and turkey poults confers resistance to over 103 infectious doses of Sah,onella with consequential reduction in the risks to man of food-borne salmonellosis. Fish handling and processing bacteriology is surveyed by Dr G. Hobbs and Mr W. Hodgkiss of Torry Research Station, Aberdeen, who provide us with an ideal perspective on present affairs (pp. 71-117) in respect of hygiene and the risks of food poisoning (with special reference to Vibrio parahaemolyticus, ClostrMium botulinum and scombrotoxin). There is then a change of emphasis (pp. 119-52) to the thermobacteriology of UHT processed foods by Mr K. L. Brown and Ms Celia A. Ayres (Campden Food Preservation Research Association)--a valuable survey of especial value as we face expanding populations and the paramount need for conserving food supplies. A complementary aspect is then developed by Dr L.L. McKay (University of Minnesota) with respect to dairy streptococci and lactose metabolism (pp. 153-82) and the shorter term conservation theme. Their manifest economic value, dependent upon efficient fermentation of lactose to lactic acid, is here discussed with particular emphasis on genetic and metabolic regulation--with the hope of improved lactose-fermenting strains, Finally, the question of monitoring microbes in food is discussed (pp. 183-214) by Drs J. M. Wood and P. A. Gibbs (Leatherhead Food Research Association),
BOOK REVIEWS
327
emphasising the new developments in their rapid estimation (e.g. membrane clump counts with the help of fluorescent dyes, spiral plates and automatic colony counters; impedimetric and radiometric estimations; very rapid techniques such as microbial ATP; minimal endotoxin; separation of organisms from foods). Comparative evaluation has still to give clear guidance but future developments may lead away from enumeration altogether! The volume is very well produced but the price may well inhibit personal purchase by those able to profit most from it! MALCOLM WOODBINE
nOOK REVIEWS
detected. (The title of one contribution is intriguing, however--i.e. 'Animal Stress and its Effect on Rigor Mortis in Labs'!) It can be strongly recommended as a compilation of the latest knowledge on what is evidently still a problem in the meat industry. R. A. LAWRIE
Derelopments in Food Microbiology--1. Edited by R. Davies, Applied Science Publishers, London. ISBN 0-85334-999-1. x + 219pp. 1982. Price: £24.00. This volume forms part of the Development Series, in which volumes are currently extant in, among other subjects, Food Prdservation and Meat Science. Their aim is to consider topical developments while maintaining a balance between reviews on "the state of the art' and the introduction of new concepts from current research. There are six topics in this first volume, all of which would be ofdirect interest in university, polytechnic and college of technology courses. Dr T. A. McMeekin, from the University of Tasmania, comprehensively surveys the microbial spoilage of meats (pp. 1-40) and spells out, in passing, a clear difference between psychrophile ( ! 5 °C or less: a maximum of 20 °C and a minimum of 0 °C) and psychrotroph (able to grow at refrigeration temperatures: optima ot'er 20°C). Drs M. Pivnick and E. Nurmi (respectively of Ottawa and Helsinki) discuss (pp.41-70) the Nurmi concept and its role in controlling poultry salmonellae. This concept is that the introduction of adult gut contents into newly hatched chicks and turkey poults confers resistance to over 103 infectious doses of Sah,onella with consequential reduction in the risks to man of food-borne salmonellosis. Fish handling and processing bacteriology is surveyed by Dr G. Hobbs and Mr W. Hodgkiss of Torry Research Station, Aberdeen, who provide us with an ideal perspective on present affairs (pp. 71-117) in respect of hygiene and the risks of food poisoning (with special reference to Vibrio parahaemolyticus, ClostrMium botulinum and scombrotoxin). There is then a change of emphasis (pp. 119-52) to the thermobacteriology of UHT processed foods by Mr K. L. Brown and Ms Celia A. Ayres (Campden Food Preservation Research Association)--a valuable survey of especial value as we face expanding populations and the paramount need for conserving food supplies. A complementary aspect is then developed by Dr L.L. McKay (University of Minnesota) with respect to dairy streptococci and lactose metabolism (pp. 153-82) and the shorter term conservation theme. Their manifest economic value, dependent upon efficient fermentation of lactose to lactic acid, is here discussed with particular emphasis on genetic and metabolic regulation--with the hope of improved lactose-fermenting strains, Finally, the question of monitoring microbes in food is discussed (pp. 183-214) by Drs J. M. Wood and P. A. Gibbs (Leatherhead Food Research Association),
BOOK REVIEWS
327
emphasising the new developments in their rapid estimation (e.g. membrane clump counts with the help of fluorescent dyes, spiral plates and automatic colony counters; impedimetric and radiometric estimations; very rapid techniques such as microbial ATP; minimal endotoxin; separation of organisms from foods). Comparative evaluation has still to give clear guidance but future developments may lead away from enumeration altogether! The volume is very well produced but the price may well inhibit personal purchase by those able to profit most from it! MALCOLM WOODBINE