Presents and explains analytical procedures for the detection and quantitative enumeration of bacteria which constitute or are indicators of fecal contamination of aquatic environments. Tests are given for Escherichia coli, fecal Streptococci, Clostridium perfringens, and Salmonella. (WB)

Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…