196 pages | 27 B/W Illus.
In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course.
Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual provides students with hands-on experience with both traditional methods of enumerating microorganisms from food samples and "rapid methods" often used by industry. It covers topics such as E. coli, Staph, and Salmonella detection, as well as the thermal destruction of microorganisms, and using PCR to confirm Listeria monocytogenes. All parameters and dilutions presented in the text have been optimized to ensure the success of each exercise. An instructor's manual is also available with qualifying course adoptions to assist in the planning, ordering, and preparation of materials.
This valuable text features well-established laboratory exercises based upon methods published in the FDA Bacteriological Analytical Manual. It provides the backbone for any laboratory session and may be customized with test kits to reflect the emphasis and level of the class.
"The descriptions follow a standard format that includes detailed, well written instructions, a technical background and model discussion questions. The exercises could easily be incorporated into any food, or general, microbiology course and would certainly be of value to the less experienced, or to those becoming involved with food microbiology for the first time."
Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts
Microscopic Examination of Yeast, Mold, and Bacteria
Enumeration of Yeast and Molds from Foods
Coliforms and E. coli from Water: MPN Methods and Petrifilmä
Ground Beef Microflora: SPC and E. coli Count
E. coli O157:H7 Enrichment and Immunomagnetic Separation
Detection and Identification of Salmonella sp.
Enrichment MPN of Vibrio parahaemolyticus from Shrimp
Isolation of Campylobacter jejuni/coli
Enumeration of Staphylococcus aureus from Food
Isolation of Listeria sp. from Refrigerated Foods
Screening of Listeria Enrichments Using PCR Based Testing
Enumeration of Spores from Pepper
Thermal Destruction of Microorganisms
Canning and Spoilage of Low Acid Products
Combined Effects of Intrinsic Formulation and Extrinsic Factors Using Gradient Plates
Cleaning and Sanitation
Luciferin/Luciferase Detection of ATP Associated with Bacteria and Food Residues