國立高雄大學圖資館 |

Language: English

Back

Food microbiology laboratory for the food science studenta practical approach /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food microbiology laboratory for the food science studentby Cangliang Shen, Yifan Zhang.
Reminder of title:	a practical approach /
Author:	Shen, Cangliang.
other author:	Zhang, Yifan.
Published:	Cham :Springer International Publishing :2023.
Description:	xviii, 160 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodLaboratory manuals.Microbiology
Online resource:	https://doi.org/10.1007/978-3-031-26197-8
ISBN:	9783031261978$q(electronic bk.)

Food microbiology laboratory for the food science studenta practical approach /
Shen, Cangliang.

Food microbiology laboratory for the food science studenta practical approach /[electronic resource] :by Cangliang Shen, Yifan Zhang. - Second edition. - Cham :Springer International Publishing :2023. - xviii, 160 p. :ill. (some col.), digital ;24 cm.

Food 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.

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.

ISBN: 9783031261978$q(electronic bk.)

Standard No.: 10.1007/978-3-031-26197-8doiSubjects--Topical Terms:

488160
Food
--Microbiology--Laboratory manuals.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Food microbiology laboratory for the food science studenta practical approach /
LDR:03460nmm a2200361 a 4500 001 642280
003 DE-He213
005 20230424103850.0
006 m d
007 cr nn 008maaau
008 231123s2023 sz s 0 eng d
020 $a 9783031261978$q(electronic bk.)
020 $a 9783031261961$q(paper)
024 7 $a 10.1007/978-3-031-26197-8 $2 doi
035 $a 978-3-031-26197-8
040 $a GP $c GP
041 0 $a eng
050 4 $a QR115
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.001579 $2 23
090 $a QR115 $b .S546 2023
100 1 $a Shen, Cangliang. $3 790730
245 1 0 $a Food microbiology laboratory for the food science student $h [electronic resource] : $b a practical approach / $c by Cangliang Shen, Yifan Zhang.
250 $a Second edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xviii, 160 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Food 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.
520 $a 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.
650 0 $a Food $x Microbiology $v Laboratory manuals. $3 488160
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Industrial Microbiology. $3 229943
700 1 $a Zhang, Yifan. $3 790731
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-26197-8
950 $a Biomedical and Life Sciences (SpringerNature-11642)