Testing Methods in Food Microbiology

Chapter 9, the longest chapter in the book, is entitled "Application of Microbiological Criteria to Foods and Food Ingredients". Twenty two food groups are discussed with reference to the sensitivity of the food group in regard to safety and quality, assessment of information necessary for the development of microbiological criteria and the need for microbiological standards where criteria should be applied. The discussion related to each food group is concluded with a list of appropriate references. Chapters 10 and II, dealing with expansion and plans of action for implementation of the Hazard Analysis Critical Control Point (HACCP) system in food protection programs, provide a comprehensive discussion of the value of the HACCP by the food industry. The book also contains seven appendices dealing with the following topics: a summary of the Committee's response to specific questions presented to it by the contracting agencies; general principles for the establishment and application of microbiological criteria for foods; international microbiological specifications; sampling plans and regulations related to control of microorganisms in foods found in the Regulations of the Food and Drugs Act of Canada; microbiological criteria for foods purchased by the military; an editorial about raw milk consumption; a report of the WHO/ICMSF meeting, in 1980, about hazard analysis in food hygiene. The book is comprehensive in its coverage of the topics presented. For a book prepared by a Committee, it is very well written and is full of useful information. This book should be a handy reference in a Food Microbiologists Library and would be a useful reference for undergraduate and graduate courses in food microbiology and food hygiene. B.J. Skura University of British Columbia

144 / Book Reviews

TESTING METHODS IN FOOD MICROBIOLOGY. Developments in Food Science Series, Volume 6. Edited by Istvan Kiss. Elsevier Science Publishing Co., Inc., 52 Vanderbilt Ave., New York, NY 10017. 1984.447 pp. $75.00. This book is a synthesis of methods currently in use for the microbiological testing of raw ingreolents, foods in the course of processing and finished product. The main chapters of this book discuss the equipment of the microbiological laboratory, the various laboratory procedures, the most widespread yeasts, molds and bacteria encountered in foodstuffs and their morphological and biochemical identification, statistical principles of sampling and control charts, microbiological testing of the environment, foods and additives and the preparation of culture media, stains and indica-. tors. The book is well written and has a good reference section at the end. This book will assist those engaged in food microbiological testing and would be a useful text in undergraduate and graduate food microbiology courses. J.P. Smith McGill University

Can. lnsi. Food Sci. Technol. Aliment. Vol. 19. No.4. 1986