Food microbiology laboratory:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL [u.a.]
CRC Press
2005
|
| Schriftenreihe: | CRC series in contemporary food science
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 179 S. Ill., graph. Darst. |
| ISBN: | 0849312671 |
Internformat
MARC
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| 650 | 4 | |a Aliments - Microbiologie - Manuels de laboratoire | |
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Datensatz im Suchindex
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| adam_text | Titel: Food microbiology laboratory
Autor: McLandsborough, Lynne Ann
Jahr: 2005
Table of Contents
Laboratory 1
Laboratory 2
Laboratory 3
Laboratory 4
Laboratory 5
Laboratory 6
Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts... 1
I. Objectives.......................................................................................................1
II. Background....................................................................................................1
III. Methods..........................................................................................................7
IV. Results ..........................................................................................................12
V. Discussion Questions...................................................................................13
Microscopic Examination of Yeast, Mold, and Bacteria......................................17
I. Objectives.....................................................................................................17
II. Background..................................................................................................17
III. Methods........................................................................................................21
IV. Results...........................................................................................................22
V. Discussion Questions...................................................................................23
Enumeration of Yeasts and Molds from Foods....................................................27
I. Objective.......................................................................................................27
II. Background..................................................................................................27
III. Methods........................................................................................................27
IV. Results ..........................................................................................................29
V. Discussion Questions...................................................................................29
Coliforms and Escherichia coli from Water: Most Probable Number
Methods and 3M® Petrifilm™................................................................................33
I. Objectives.....................................................................................................33
II. Background..................................................................................................33
III. Methods........................................................................................................36
IV. Results...........................................................................................................39
V. Discussion Questions...................................................................................40
Ground Beef Microflora: SPC and Escherichia coli Count..................................43
I. Objective.......................................................................................................43
II. Background..................................................................................................43
III. Methods........................................................................................................44
IV. Results..........................................................................................................46
V. Discussion Questions...................................................................................47
Escherichia coli O157: H7 Enrichment and Imrnunomagnetic Separation.........51
I. Objectives.....................................................................................................51
II. Background..................................................................................................51
III. Methods........................................................................................................52
TV. Results.....................................................................¦¦•...................................54
V. Discussion Questions.........................................«..........................................54
Laboratory? Detection and Identification of Salmonella spp..................................................57
I. Objectives.....................................................................................................57
II. Background..................................................................................................57
III. Methods........................................................................................................60
IV. Results...........................................................................................................63
V. Discussion Questions...................................................................................64
Laboratory 8 Enrichment MPN of Vibrio parahaemolyticus from Shrimp................................67
I. Objectives.....................................................................................................67
II. Background..................................................................................................67
III. Methods........................................................................................................68
IV. Results...........................................................................................................72
V. Discussion Questions...................................................................................73
Laboratory 9 Isolation of Campylobacter jejuni/coli.................................................................77
I. Objective.......................................................................................................77
II. Background..................................................................................................77
III. Methods........................................................................................................78
IV. Results...........................................................................................................83
V. Discussion Questions...................................................................................84
Laboratory 10 Enumeration of Staphylococcus aureus from Food.............................................87
I. Objective.......................................................................................................87
II. Background..................................................................................................87
III. Methods........................................................................................................88
IV. Results...........................................................................................................90
V. Discussion Questions...................................................................................90
Laboratory 11 Isolation of Listeria spp. from Refrigerated Foods...............................................93
I. Objective.......................................................................................................93
II. Background..................................................................................................93
III. Methods........................................................................................................94
IV. Results...........................................................................................................97
V. Discussion Questions...................................................................................97
Laboratory 12 Screening of Listeria Enrichments Using PCR-Based Testing............................101
I. Objectives...................................................................................................101
II. Background................................................................................................101
III. Methods......................................................................................................104
IV. Results.........................................................................................................107
V. Discussion Questions.................................................................................107
Laboratory 13 Enumeration of Spores from Pepper..................................................................Ill
I. Objective.....................................................................................................Ill
II. Background................................................................................................Ill
m. Methods......................................................................................................112
IV. Results.........................................................................................................114
V. Discussion Questions.................................................................................115
Laboratory 14 Thermal Destruction of Microorganisms............................................................119
I. Objectives...................................................................................................119
II. Background................................................................................................119
III. Methods......................................................................................................120
IV. Results.........................................................................................................122
V. Discussion Questions.................................................................................123
Laboratory 15 Canning and Spoilage of Low-Acid Products.....................................................127
I. Objective.....................................................................................................127
II. Background................................................................................................127
III. Methods......................................................................................................128
IV. Results.........................................................................................................132
V. Discussion Questions.................................................................................135
Laboratory 16 Combined Effects of Intrinsic Formulation and Extrinsic Factors Using
Gradient Plates.....................................................................................................139
I. Objective.....................................................................................................139
II. Background................................................................................................139
III. Methods......................................................................................................139
IV. Results .....................................................................................................142
V. Discussion Questions.................................................................................145
Laboratory 17 Cleaning and Sanitation.......................................................................................149
I. Objectives...................................................................................................149
II. Background................................................................................................149
III. Methods......................................................................................................151
IV. Results.........................................................................................................154
V. Discussion Questions.................................................................................155
Laboratory 18 Luciferin/Luciferase Detection of ATP Associated with Bacteria and
Food Residues......................................................................................................159
I. Objectives...................................................................................................159
II. Background................................................................................................159
III. Methods......................................................................................................161
IV. Results.........................................................................................................165
V. Discussion Questions.................................................................................168
References.......................................................................................................................................171
Index................................................................................................................................................173
|
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
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| isbn | 0849312671 |
| language | English |
| lccn | 2003046140 |
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| physical | 179 S. Ill., graph. Darst. |
| publishDate | 2005 |
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| publishDateSort | 2005 |
| publisher | CRC Press |
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| series2 | CRC series in contemporary food science |
| spelling | McLandsborough, Lynne Ann Verfasser aut Food microbiology laboratory Lynne McLandsborough Boca Raton, FL [u.a.] CRC Press 2005 179 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier CRC series in contemporary food science Includes bibliographical references and index Alimentos (microbiologia) larpcal Aliments - Microbiologie - Manuels de laboratoire aFood xMicrobiology vLaboratory manuals Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Labortechnik (DE-588)4123602-6 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 s Labortechnik (DE-588)4123602-6 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012963860&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | McLandsborough, Lynne Ann Food microbiology laboratory Alimentos (microbiologia) larpcal Aliments - Microbiologie - Manuels de laboratoire aFood xMicrobiology vLaboratory manuals Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Labortechnik (DE-588)4123602-6 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4123602-6 |
| title | Food microbiology laboratory |
| title_auth | Food microbiology laboratory |
| title_exact_search | Food microbiology laboratory |
| title_full | Food microbiology laboratory Lynne McLandsborough |
| title_fullStr | Food microbiology laboratory Lynne McLandsborough |
| title_full_unstemmed | Food microbiology laboratory Lynne McLandsborough |
| title_short | Food microbiology laboratory |
| title_sort | food microbiology laboratory |
| topic | Alimentos (microbiologia) larpcal Aliments - Microbiologie - Manuels de laboratoire aFood xMicrobiology vLaboratory manuals Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Labortechnik (DE-588)4123602-6 gnd |
| topic_facet | Alimentos (microbiologia) Aliments - Microbiologie - Manuels de laboratoire aFood xMicrobiology vLaboratory manuals Lebensmittelmikrobiologie Labortechnik |
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