LEADER 04442nam 22006735 450 001 9910717421503321 005 20251205160234.0 010 $a3-031-26197-6 024 7 $a10.1007/978-3-031-26197-8 035 $a(CKB)5580000000533406 035 $a(DE-He213)978-3-031-26197-8 035 $a(MiAaPQ)EBC7240863 035 $a(Au-PeEL)EBL7240863 035 $a(OCoLC)1378724404 035 $a(PPN)26966047X 035 $a(EXLCZ)995580000000533406 100 $a20230424d2023 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 $a2nd ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (XVIII, 160 p. 62 illus., 60 illus. in color.) 311 08$a3-031-26196-8 320 $aIncludes bibliographical references and index. 327 $aFood 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. . 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 $aFood$xMicrobiology 606 $aFood science 606 $aIndustrial microbiology 606 $aFood Microbiology 606 $aFood Science 606 $aIndustrial Microbiology 606 $aMicrobiologia dels aliments$2thub 606 $aAlimentació$2thub 606 $aBiotecnologia alimentària$2thub 608 $aLlibres electrònics$2thub 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 0$aIndustrial microbiology. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aIndustrial Microbiology. 615 7$aMicrobiologia dels aliments 615 7$aAlimentació 615 7$aBiotecnologia alimentària 676 $a664.001579 700 $aShen$b Cangliang.$00 702 $aZhang$b Yifan 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910717421503321 996 $aFood Microbiology Laboratory for the Food Science Student$92235895 997 $aUNINA