Microbiology for the Analytical Chemist

This work is intended for analytical chemists who have little or no knowledge of microbiology who might be required to interpret microbiological results. It covers a range of microbiological situations in analysis. It deals with the question of establishing when a sample is contaminated, the problems of counting and identifying micro-organisms and establishing what effect they will have on the sample. The book examines the microbial contents of water and food. It also looks at the procedures for disinfecting and preservative testing. Traditional laboratory methods are discussed, and rapid techniques are also considered.