Food Microbiology Laboratory for the Food Science Student : A Practical Approach /

Bibliographic Details
Main Authors:	Shen, Cangliang. (Author), Zhang, Yifan. (Author)
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2017.
Edition:	1st ed. 2017.
Subjects:	Microbiology. Food-Biotechnology. Food Microbiology. Food Science. Applied Microbiology.

Table of Contents:

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.

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