Food microbiology laboratory for the food science student : a practical approach /

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Bibliographic Details
Author / Creator:	Shen, Cangliang, author.
Imprint:	Cham, Switzerland : Springer, 2017.
Description:	1 online resource (xi, 103 pages) : illustrations (some color)
Language:	English
Subject:	Food -- Microbiology -- Laboratory manuals. Food -- Microbiology. Electronic book. Laboratory manuals.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11350228

Hidden Bibliographic Details
Other authors / contributors:	Zhang, Yifan, author.
ISBN:	9783319583716 3319583719 9783319583709 3319583700
Digital file characteristics:	text file PDF
Notes:	Includes index. Online resource; title from PDF title page (SpringerLink, viewed August 22, 2017).
Summary:	This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
Other form:	Print version: Shen, Cangliang. Food microbiology laboratory for the food science student. Cham, Switzerland : Springer, 2017 3319583700 9783319583709
Standard no.:	10.1007/978-3-319-58371-6

Table of Contents:

Chapter 1. Food Microbiology Laboratory Safety and Notebook Record
Chapter 2. Staining Technology and Bright-field Microscope Use
Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating
Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating
Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm
Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads
Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters
Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses
Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties
Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food
Chapter 11. Observation and Numeration of Molds from Spoiled Bread
Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat
Chapter 13. Cheese Making and Characterization
Chapter 14. Wine and Pickles Making and Characterization
Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment
Chapter 16. Introduction of Oral Presentation and job Interview Preparation.

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