Food microbiology laboratory
著者
書誌事項
Food microbiology laboratory
（CRC series in contemporary food science / Fergus M. Clydesdale, Series editor）
CRC Press, c2005
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
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 Petrifilma. 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.
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