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. .