Food Microbiology Laboratory for the Food Science Student : A Practical Approach /
| Autores principales: | , |
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| Autor Corporativo: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
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| Edición: | 1st ed. 2017. |
| Materias: |
Tabla de Contenidos:
- 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.