Food Microbiology: A Laboratory Manual / Edition 1 available in Paperback
- Pub. Date:
Yousef and Carlstrom’s Food Microbiology: A Laboratory Manualserves as a general laboratory manual for undergraduate andgraduate students in food microbiology, as well as a trainingmanual in analytical food microbiology. Focusing on basicskill-building throughout, the Manual provides a review of basicmicrobiological techniques–media preparation, aseptictechniques, dilution, plating, etc.–followed by analyticalmethods and advanced tests for food-bourne pathogens. The Manualincludes a total of fourteen complete experiments.
The first of the Manual’s four sections reviews basicmicrobiology techniques; the second contains exercises to evaluatethe microbiota of various foods and enumerate indicatormicroorganisms. Both of the first two sections emphasizeconventional cultural techniques. The third section focuses onprocedures for detecting pathogens in food, offering students theopportunity to practice cultural, biochemical, immunoassay, andgenetic methods. The final section discusses beneficialmicroorganisms and their role in food fermentations, concentratingon lactic acid bacteria and their bacteriocins. This comprehensivetext also:
- Focuses on detection and analysis of food-bourne pathogenicmicroorganisms like Escherichia coli 0157:H7, Listeriamonocytogenes, and Salmonella- Includes color photographs on a companion Web site in order toshow students what their own petri plates or microscope slidesshould look like: http://class.fst.ohio-state.edu/fst636/fst636.htm- Explains techniques in an accessible manner, using flow chartsand drawings- Employs a "building block" approach throughout, with each newchapter building upon skills from the previous chapter
|Edition description:||LAB MANUAL|
|Product dimensions:||9.80(w) x 6.90(h) x 0.70(d)|
About the Author
CAROLYN CARLSTROM is a Graduate Teaching Associate in theDepartment of Microbiology at The Ohio State University, as well asa PhD candidate with a specialization in environmentalmicrobiology.
Table of ContentsPREFACE.
PART I. BASICS OF FOOD MICROBIOLOGY LABORATORY.
1. BASIC MICROBIOLOGICAL TECHNIQUES.
PART II. FOOD MICROBIOTA.
2. TOTAL PLATE COUNT.
3. YEASTS AND MOLDS.
4. COLIFORM COUNT IN FOOD.
5. MESOPHILIC AEROBIC AND ANAEROBIC SPORES.
6. MICROBIOTA OF FOOD PROCESSING ENVIRONMENT.
PART III. FOOD-TRANSMITTED PATHOGENS.
7. Staphylococcus aureus.
8. Listeria monocytogenes.
10. Escherichia coli O157:H7.
PART IV. FOOD FERMENTATION.
11. LACTIC ACID FERMENTATION AND BACTERIOCIN PRODUCTION.
APPENDIX A: LABORATORY EXERCISE REPORT.
APPENDIX B: MICROBIAL GROWTH KINETICS.
APPENDIX C: MICROBIOLOGICAL MEDIA.