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Author: Lynne McLandsborough
Publisher: CRC Press
ISBN: 113551304X
Category : Technology & Engineering
Languages : en
Pages : 196
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Book Description
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
Author: Lynne McLandsborough
Publisher: CRC Press
ISBN: 113551304X
Category : Technology & Engineering
Languages : en
Pages : 196
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Book Description
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
Author: Ahmed E. Yousef
Publisher: John Wiley & Sons
ISBN: 0470425113
Category : Science
Languages : en
Pages : 404
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Book Description
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.
Author: W. F. Harrigan
Publisher: Academic Press
ISBN: 1483274349
Category : Science
Languages : en
Pages : 374
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Book Description
Laboratory Methods in Microbiology is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology to meet the requirements of students following courses in microbiology at the West of Scotland Agricultural College. The primary object of the manual is to provide a laboratory handbook for use by students following food science, dairying, agriculture and allied courses to degree and diploma level, in addition to being of value to students reading microbiology or general bacteriology. It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts. Part I is concerned with basic methods in microbiology and would normally form the basis of a first year course. Abbreviated recipes and formulations for a number of typical media and reagents are included where appropriate, so that the principles involved are more readily apparent. Part II consists of an extension of these basic methods into microbiology as applied in the food manufacturing, dairying and allied industries. In this part, the methods in current use are given in addition to, or in place of, the ""classical"" or conventional techniques.
Author: W. F. Harrigan
Publisher: Gulf Professional Publishing
ISBN: 9780123260437
Category : Science
Languages : en
Pages : 548
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Book Description
Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.
Author: Cangliang Shen
Publisher: Academic Press
ISBN: 0128232439
Category : Science
Languages : en
Pages : 176
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Book Description
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.
Author: Neelima Garg
Publisher: I. K. International Pvt Ltd
ISBN: 9380578016
Category : Science
Languages : en
Pages : 206
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Book Description
This book provides a general but thorough overview of basic microbiological techniques, analytical methods and advanced tests for food-borne pathogens, procedures for detecting pathogens in food, as well as beneficial microorganisms and their role in food fermentations. Both specialists looking to refresh their understanding of microbiology and those working in the food industry without a background in microbiology will find this book useful.
Author: United States. Food Safety and Inspection Service. Microbiology Division
Publisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 556
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Book Description
Author: Ahmed E. Yousef
Publisher: John Wiley & Sons
ISBN: 9780471391050
Category : Science
Languages : en
Pages : 290
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Book Description
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
Author: Osman Erkmen
Publisher: Academic Press
ISBN: 0323972217
Category : Medical
Languages : en
Pages : 602
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Book Description
Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. Includes basic microbiological methods used in the counting of microbial groups from foods and other samples Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples Incorporates identification of isolated microorganisms using basic techniques Provides expressed isolation, counting and typing of viruses and bacteriophages Explores the detection of microbiological quality in foods
Author: Diane Roberts
Publisher: John Wiley & Sons
ISBN: 0470757485
Category : Medical
Languages : en
Pages : 306
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Book Description
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
