صورة الغلاف

Food Microbiology Laboratory for the Food Science Student A Practical Approach /

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...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Shen, Cangliang (مؤلف), Zhang, Yifan (مؤلف)
مؤلف مشترك: SpringerLink (Online service)
التنسيق: الكتروني كتاب الكتروني
اللغة:الإنجليزية
منشور في: Cham : Springer International Publishing : Imprint: Springer, 2023.
الطبعة:2nd ed. 2023.
الموضوعات:
Food > Microbiology.
Food science.
Industrial microbiology.
Food Microbiology.
Food Science.
Industrial Microbiology.
الوصول للمادة أونلاين:https://doi.org/10.1007/978-3-031-26197-8
الوسوم: إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
جدول المحتويات:
  • 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. .

مواد مشابهة