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.
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1 Food Microbiology Laboratory Safety and Notebook Record |
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1 | (8) |
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2 Staining Technology and Bright-Field Microscope Use |
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9 | (6) |
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3 Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating |
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15 | (4) |
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4 Isolation of Foodborne Pathogens on Selective, Differential, and Enriched Medium by Streak Plating |
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19 | (6) |
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5 Enumeration of Aerobic Plate Counts, Coliforms, and Escherichia coli of Organic Fruit Juice on Petrifilm |
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25 | (6) |
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6 Enumeration and Identification of Staphylococcus aureus in Chicken Salads |
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31 | (6) |
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7 Enumeration and Identification of Listeria monocytogenes on Ready -to-Eat (RTE) Frankfurters |
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37 | (6) |
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8 Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses |
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43 | (8) |
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9 Thermal Inactivation of Escherichia coli 0157:H7 in Non-intact Reconstructed Beef Patties |
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51 | (8) |
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10 Cultivation of Anaerobic Bacteria in Canned Food |
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59 | (6) |
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11 Observation and Numeration of Molds from Spoiled Bread |
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65 | (6) |
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12 PCR Identification of Listeria monocytogenes in Deli Meat |
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71 | (4) |
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13 Cheese Making and Characterization |
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75 | (4) |
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14 Wine and Pickle Making and Characterization |
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79 | (8) |
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15 Antimicrobial Resistance of Commensal Bacteria from the Environment |
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87 | (4) |
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16 Introduction of Oral Presentation and Job Interview Preparation |
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91 | (6) |
| Sample of Food Microbiology Lab Course Syllabus |
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97 | (4) |
| Index |
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101 | |
Dr. Cangliang Shen is an Assistant Professor/Extension Specialist at Davis College, Animal & Nutritional Science and Families & Health Center at West Virginia University. Dr. Shen worked at IEH Consulting Groups, USDA-ARS, and Western Kentucky University as postdoctoral research microbiologist and assistant professor of microbiology after obtaining his Ph.D. from Colorado State University. Dr. Shen is currently teaching undergraduate/graduate level microbiology course. Dr. Shen research is focus on postharvest sanitizing procedures for reducing food safety risks on poultry meat products and fresh produce. Dr. Shen is the professional member of International Association of Food Protection and Institute of Food Technologists. Dr. Shen is the an Editorial Board member of Food Protection Trends. Dr. Yifan Zhang is an Associate Professor in the Department of Nutrition and Food Science at Wayne State University, Michigan. Her Ph.D. is from University of Maryland, College Park. She is an Editorial Board member of Journal of Food Protection, and a member of International Association of Food Protection, Institute of Food Technologists, and American Society for Microbiology. Dr. Zhangs research is on molecular characterization and risk analysis of foodborne bacteria, food and agricultural reservoir of antimicrobial resistance, urban agriculture, and the development of novel food safety control. Dr. Zhang is currently teaching Introductory Food Science and Advanced Food Science at the undergraduate level and Microbial Food Safety at the graduate level
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