Food Microbiology Laboratory for the Food Science Student / Cangliang Shen / Londres : Springer (2023)   

Public ISBD Titre : Food Microbiology Laboratory for the Food Science Student : A Practical Approach Type de document : texte imprimé Auteurs : Cangliang Shen, Auteur ; Yifan Zhang, Auteur Editeur : Londres : Springer Année de publication : 2023 Importance : 1 vol. (160 p.) Présentation : ill.en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-031-26196-1 Langues : Français Catégories : Biologie ( B-Cellulaire - B-Animale - B-Végétale - B-moléculaire - Cytologie ) Mots-clés : Laboratoire de microbiologie alimentaire  Bactéries  Microbiologie Index. décimale : 664.001 579 Microbiologie alimentaire Résumé : 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. Note de contenu : Sommaire: -1- Food Microbiology Laboratory Safety and Notebook Record -2- Staining Technology and Bright-Field Microscope Use -3- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -4- Isolation of Foodborne Pathogens on Selective, Differential, and Enrichment Medium by Streak-Plating -5- Enumeration of Aerobic Plate Counts, Coliforms, and Escherichia coli of Organic Fruit Juice on Petrifilm -6- Enumeration and Identification of Staphylococcus aureus in Chicken Salads -7- Enumeration and Identification of Listeria monocytogenes on Ready-to-Eat (RTE) Frankfurters -8- Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses -9- Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties -10 Thermal Inactivation of Escherichia coli O157:H7 in Mechanically Tenderized Beefsteaks and Color Measurement -11 Evaluate Antimicrobial Activity of Chlorine Water on Apples and Measurement of Free Chlorine Concentrations -12 Evaluate Cross-Contamination of Salmonella on Tomatoes in Wash Water Using Most Probable Number (MPN) Technique Food Microbiology Laboratory for the Food Science Student : A Practical Approach [texte imprimé] / Cangliang Shen, Auteur ; Yifan Zhang, Auteur . - Londres : Springer, 2023 . - 1 vol. (160 p.) : ill.en coul. ; 25 cm. ISBN : 978-3-031-26196-1 Langues : Français Catégories : Biologie ( B-Cellulaire - B-Animale - B-Végétale - B-moléculaire - Cytologie ) Mots-clés : Laboratoire de microbiologie alimentaire  Bactéries  Microbiologie Index. décimale : 664.001 579 Microbiologie alimentaire Résumé : 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. Note de contenu : Sommaire: -1- Food Microbiology Laboratory Safety and Notebook Record -2- Staining Technology and Bright-Field Microscope Use -3- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -4- Isolation of Foodborne Pathogens on Selective, Differential, and Enrichment Medium by Streak-Plating -5- Enumeration of Aerobic Plate Counts, Coliforms, and Escherichia coli of Organic Fruit Juice on Petrifilm -6- Enumeration and Identification of Staphylococcus aureus in Chicken Salads -7- Enumeration and Identification of Listeria monocytogenes on Ready-to-Eat (RTE) Frankfurters -8- Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses -9- Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties -10 Thermal Inactivation of Escherichia coli O157:H7 in Mechanically Tenderized Beefsteaks and Color Measurement -11 Evaluate Antimicrobial Activity of Chlorine Water on Apples and Measurement of Free Chlorine Concentrations -12 Evaluate Cross-Contamination of Salmonella on Tomatoes in Wash Water Using Most Probable Number (MPN) Technique

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
FB/15814	SNV8/1843	Livre	Bibliothèque SNV	Englais	Disponible
FB/15815	SNV8/1843	Livre	Bibliothèque SNV	Englais	Disponible

Documents numériques

https://www.amazon.fr/Food-Microbiology-Laboratory-Science-Student-ebook/dp/B0BV63SYCD/ref=sr_1_1?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=38W8RFQ19I61K&dib=eyJ2IjoiMSJ9.2zrn5zQ4_H4tTTtND99TGWSlWbq9WtKdrhVpyOkCBSdk6QsgDNFo8jhFCYyPqqe8.3nfaqsMhnQGOY URL

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