Introductory Microbiology Lab Skills and Techniques in Food Science

Introductory Microbiology Lab Skills and Techniques in Food Science

Author: Cangliang Shen

Publisher: Academic Press

Published: 2021-11-02

Total Pages: 176

ISBN-13: 0128232439

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Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting. Presents step-by-step lab procedures with photos in lab setting. Includes case studies of microorganism causing infectious disease. Provides clinical microbial lab tasks to mimic real-life situations applicable to industry.


Book Synopsis Introductory Microbiology Lab Skills and Techniques in Food Science by : Cangliang Shen

Download or read book Introductory Microbiology Lab Skills and Techniques in Food Science written by Cangliang Shen and published by Academic Press. This book was released on 2021-11-02 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting. Presents step-by-step lab procedures with photos in lab setting. Includes case studies of microorganism causing infectious disease. Provides clinical microbial lab tasks to mimic real-life situations applicable to industry.

Food Microbiology Laboratory for the Food Science Student

Food Microbiology Laboratory for the Food Science Student

Author: Cangliang Shen

Publisher: Springer Nature

Published: 2023-04-24

Total Pages: 164

ISBN-13: 3031261976

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This 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. The second edition add 5 new chapters including “Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements”, “Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations”, “Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique”, “Chapter 15-DNA extraction and purity determination of foodborne pathogens”, and “Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions”. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.


Book Synopsis Food Microbiology Laboratory for the Food Science Student by : Cangliang Shen

Download or read book Food Microbiology Laboratory for the Food Science Student written by Cangliang Shen and published by Springer Nature. This book was released on 2023-04-24 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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. The second edition add 5 new chapters including “Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements”, “Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations”, “Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique”, “Chapter 15-DNA extraction and purity determination of foodborne pathogens”, and “Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions”. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.

Food Microbiology Laboratory

Food Microbiology Laboratory

Author: Lynne McLandsborough

Publisher: CRC Press

Published: 2017-08-02

Total Pages: 196

ISBN-13: 113551304X

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In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology cours


Book Synopsis Food Microbiology Laboratory by : Lynne McLandsborough

Download or read book Food Microbiology Laboratory written by Lynne McLandsborough and published by CRC Press. This book was released on 2017-08-02 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology cours

Food Microbiology

Food Microbiology

Author: Ahmed E. Yousef

Publisher: John Wiley & Sons

Published: 2003-05-05

Total Pages: 290

ISBN-13: 9780471391050

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Yousef and Carlstrom’s Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques–media preparation, aseptic techniques, dilution, plating, etc.–followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. The first of the Manual’s four sections reviews basic microbiology techniques; the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first two sections emphasize conventional cultural techniques. The third section focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural, biochemical, immunoassay, and genetic methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria and their bacteriocins. This comprehensive text also: - Focuses on detection and analysis of food-bourne pathogenic microorganisms like Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella - Includes color photographs on a companion Web site in order to show students what their own petri plates or microscope slides should look like: http://class.fst.ohio-state.edu/fst636/fst636.htm - Explains techniques in an accessible manner, using flow charts and drawings - Employs a "building block" approach throughout, with each new chapter building upon skills from the previous chapter


Book Synopsis Food Microbiology by : Ahmed E. Yousef

Download or read book Food Microbiology written by Ahmed E. Yousef and published by John Wiley & Sons. This book was released on 2003-05-05 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yousef and Carlstrom’s Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques–media preparation, aseptic techniques, dilution, plating, etc.–followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. The first of the Manual’s four sections reviews basic microbiology techniques; the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first two sections emphasize conventional cultural techniques. The third section focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural, biochemical, immunoassay, and genetic methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria and their bacteriocins. This comprehensive text also: - Focuses on detection and analysis of food-bourne pathogenic microorganisms like Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella - Includes color photographs on a companion Web site in order to show students what their own petri plates or microscope slides should look like: http://class.fst.ohio-state.edu/fst636/fst636.htm - Explains techniques in an accessible manner, using flow charts and drawings - Employs a "building block" approach throughout, with each new chapter building upon skills from the previous chapter

Analytical Food Microbiology

Analytical Food Microbiology

Author: Ahmed E. Yousef

Publisher: John Wiley & Sons

Published: 2022-02-15

Total Pages: 404

ISBN-13: 0470425113

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The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.


Book Synopsis Analytical Food Microbiology by : Ahmed E. Yousef

Download or read book Analytical Food Microbiology written by Ahmed E. Yousef and published by John Wiley & Sons. This book was released on 2022-02-15 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.

Practical Food Microbiology

Practical Food Microbiology

Author: Diane Roberts

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 306

ISBN-13: 0470757485

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The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods


Book Synopsis Practical Food Microbiology by : Diane Roberts

Download or read book Practical Food Microbiology written by Diane Roberts and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods

Microbiological Examination Methods of Food and Water

Microbiological Examination Methods of Food and Water

Author: Neusely da Silva

Publisher: CRC Press

Published: 2018-11-13

Total Pages: 526

ISBN-13: 1351675842

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Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.


Book Synopsis Microbiological Examination Methods of Food and Water by : Neusely da Silva

Download or read book Microbiological Examination Methods of Food and Water written by Neusely da Silva and published by CRC Press. This book was released on 2018-11-13 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.

Microbiology Laboratory Guidebook

Microbiology Laboratory Guidebook

Author: United States. Food Safety and Inspection Service. Microbiology Division

Publisher:

Published: 1998

Total Pages: 556

ISBN-13:

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Book Synopsis Microbiology Laboratory Guidebook by : United States. Food Safety and Inspection Service. Microbiology Division

Download or read book Microbiology Laboratory Guidebook written by United States. Food Safety and Inspection Service. Microbiology Division and published by . This book was released on 1998 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Instructors Guide to Food Microbiology Laboratory

Instructors Guide to Food Microbiology Laboratory

Author: Lynne McLandsborough

Publisher: CRC Press

Published: 2004-08

Total Pages: 60

ISBN-13: 9780849333538

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Book Synopsis Instructors Guide to Food Microbiology Laboratory by : Lynne McLandsborough

Download or read book Instructors Guide to Food Microbiology Laboratory written by Lynne McLandsborough and published by CRC Press. This book was released on 2004-08 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Microbiology Laboratory for the Food Science Student

Food Microbiology Laboratory for the Food Science Student

Author: Cangliang Shen

Publisher: Springer

Published: 2017-08-08

Total Pages: 103

ISBN-13: 3319583719

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This 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.


Book Synopsis Food Microbiology Laboratory for the Food Science Student by : Cangliang Shen

Download or read book Food Microbiology Laboratory for the Food Science Student written by Cangliang Shen and published by Springer. This book was released on 2017-08-08 with total page 103 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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.