Food Microbiology Laboratory for the Food Science Student: A Practical Approach

Chapter 1. Food Microbiology Laboratory Safety and Notebook Record.- Chapter 2. Staining Technology and Bright-field Microscope Use.- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating.- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating.- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm.- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads.- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters.- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses.- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties.- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food.- Chapter 11. Observation and Numeration of Molds from Spoiled Bread.- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat.- Chapter 13. Cheese Making and Characterization.- Chapter 14. Wine and Pickles Making and Characterization.- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment.- Chapter 16. Introduction of Oral Presentation and job Interview Preparation.