Food microbiology laboratory for the food science student : a practical approach / Cangliang Shen, Yifan Zhang.
Shen, Cangliang, author.; Zhang, Yifan, author.
2023
QR115 .S54 2023
Available Online

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Title Food microbiology laboratory for the food science student : a practical approach / Cangliang Shen, Yifan Zhang.
Author Shen, Cangliang, author.
Edition Second edition.
ISBN 9783031261978 (electronic bk.)
3031261976 (electronic bk.)
9783031261961
3031261968
DOI https://doi.org/10.1007/978-3-031-26197-8
Published Cham : Springer, [2023]
Language English
Description 1 online resource (150 pages) : illustrations (black and white, and color).
Item Number 10.1007/978-3-031-26197-8 doi
Call Number QR115 .S54 2023
Dewey Decimal Classification 664.001579
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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Zhang, Yifan, author.
Available in Other Form Food microbiology laboratory for the food science student.
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Record Appears in Online Resources > Ebooks
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Food Microbiology Laboratory Safety and Notebook Record
Staining Technology and Bright-field Microscope Use
Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating
Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating
Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film
Enumeration and identification of Staphylococcus aureus in Chicken Salads
Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters
Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses
Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties
Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements
Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations
Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique
Cultivation of Anaerobic Bacteria in Canned Food
Observation and enumeration of Molds from Spoiled Bread
DNA Extraction and Purity Determination of Foodborne Pathogens
Practice of Multiplex PCR to identify bacteria in bacterial solutions
PCR Identification of Listeria monocytogenes in Deli Meat
Cheese Making and Characterization
Wine and Sauerkraut Making and Characterization
Introduction of oral presentation and job interview preparation
Appendix- Samples of Food Microbiology Lab Course Syllabus. .

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