Statistical Aspects of the Microbiological Analysis of Foods (Progress in Industrial Microbiology)

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.