LEADER 04097nam 22005775 450 001 9910253941803321 005 20200706163945.0 010 $a3-319-58371-9 024 7 $a10.1007/978-3-319-58371-6 035 $a(CKB)3710000001631525 035 $a(DE-He213)978-3-319-58371-6 035 $a(MiAaPQ)EBC6314672 035 $a(MiAaPQ)EBC5576519 035 $a(Au-PeEL)EBL5576519 035 $a(OCoLC)1001462563 035 $a(PPN)203853288 035 $a(EXLCZ)993710000001631525 100 $a20170809d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Microbiology Laboratory for the Food Science Student $eA Practical Approach /$fby Cangliang Shen, Yifan Zhang 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (XI, 103 p. 42 illus., 40 illus. in color.) 300 $aIncludes index. 311 $a3-319-58370-0 327 $aChapter 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. 330 $aThis 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. 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aApplied Microbiology. 676 $a664.001579 700 $aShen$b Cangliang$4aut$4http://id.loc.gov/vocabulary/relators/aut$0980210 702 $aZhang$b Yifan$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910253941803321 996 $aFood Microbiology Laboratory for the Food Science Student$92235895 997 $aUNINA