Food Microbiology Laboratory for the Food Science Student: A Practical Approach
Autor Cangliang Shen, Yifan Zhangen Limba Engleză Paperback – 23 aug 2017
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Specificații
ISBN-13: 9783319583709
ISBN-10: 3319583700
Pagini: 94
Ilustrații: XI, 103 p. 42 illus., 40 illus. in color.
Dimensiuni: 178 x 254 x 9 mm
Greutate: 2.34 kg
Ediția:1st ed. 2017
Editura: Springer International Publishing
Colecția Springer
Locul publicării:Cham, Switzerland
ISBN-10: 3319583700
Pagini: 94
Ilustrații: XI, 103 p. 42 illus., 40 illus. in color.
Dimensiuni: 178 x 254 x 9 mm
Greutate: 2.34 kg
Ediția:1st ed. 2017
Editura: Springer International Publishing
Colecția Springer
Locul publicării:Cham, Switzerland
Cuprins
Chapter 1. Food Microbiology Laboratory Safety and Notebook Record.- Chapter 2. Staining Technology and Bright-field Microscope Use.- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating.- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating.- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm.- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads.- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters.- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses.- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties.- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food.- Chapter 11. Observation and Numeration of Molds from Spoiled Bread.- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat.- Chapter 13. Cheese Making and Characterization.- Chapter 14. Wine and Pickles Making and Characterization.- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment.- Chapter 16. Introduction of Oral Presentation and job Interview Preparation.
Notă biografică
Dr. Cangliang Shen is an Assistant Professor/Extension Specialist at Davis College, Animal & Nutritional Science and Families & Health Center at West Virginia University. Dr. Shen worked at IEH Consulting Groups, USDA-ARS, and Western Kentucky University as postdoctoral research microbiologist and assistant professor of microbiology after obtaining his Ph.D. from Colorado State University. Dr. Shen is currently teaching undergraduate/graduate level microbiology course. Dr. Shen’ research is focus on postharvest sanitizing procedures for reducing food safety risks on poultry meat products and fresh produce. Dr. Shen is the professional member of International Association of Food Protection and Institute of Food Technologists. Dr. Shen is the an Editorial Board member of Food Protection Trends.
Dr. Yifan Zhang is an Associate Professor in the Department of Nutrition and Food Science at Wayne State University, Michigan. Her Ph.D. is from University of Maryland, College Park. She is an Editorial Board member of Journal of Food Protection, and a member of International Association of Food Protection, Institute of Food Technologists, and American Society for Microbiology. Dr. Zhang’s research is on molecular characterization and risk analysis of foodborne bacteria, food and agricultural reservoir of antimicrobial resistance, urban agriculture, and the development of novel food safety control. Dr. Zhang is currently teaching Introductory Food Science and Advanced Food Science at the undergraduate level and Microbial Food Safety at the graduate level
Textul de pe ultima copertă
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
Caracteristici
Covers various food products including beverages, poultry and meat products, fresh produce, dairy products, and sea foods
Includes Isolation/identification of beneficial bacteria during food processing
Covers food quality analysis in lab exercises in addition to microbial analysis
Introduces small scale research projects
Includes supplementary material: sn.pub/extras
Includes supplementary material: sn.pub/extras
Includes Isolation/identification of beneficial bacteria during food processing
Covers food quality analysis in lab exercises in addition to microbial analysis
Introduces small scale research projects
Includes supplementary material: sn.pub/extras
Includes supplementary material: sn.pub/extras