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Food microbiology laboratory for the food science student

Titre :	Food microbiology laboratory for the food science student : a practical approach Ajouter au panier
Auteur(s) :	Cangliang Shen Yifan Zhang
Type de document :	Livre
Sujets :	MOISISSURE ; AGENT DE CONTAMINATION Aliments -- Microbiologie ; Aliments -- Microbiologie -- Qualité -- Contrôle ; Bactéries ; Bactéries pathogènes ; Campylobacter jejuni ; Concombres ; Conserves ; Escherichia coli ; Fromage -- Variétés ; Jus de fruits ; Listeria monocytogènes ; Manuels d'enseignement supérieur ; microscopes ; Pain ; Poulets ; Produit alimentaire ; Salmonella ; Sécurité ; Staphylococcus aureus ; Viande ; Vin
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.
Editeur(s) :	Cham [Switzerland] : Springer International Publishing AG
Date de publication :	2017
Format :	1 vol. (XI-103 p.) / ill. en coul., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Food Microbiology Laboratory Safety and Notebook Records 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 Enriched 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 Chick[...] 1 Food Microbiology Laboratory Safety and Notebook Records 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 Enriched 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 Cultivation of Anaerobic Bacteria in Canned Food 11 Observation and Numeration of Molds from Spoiled Bread 12 PCR Identification of Listeria monocytogenes in Deli Meat 13 Cheese Making and Characterization 14 Wine and Pickle Making and Characterization 15 Antimicrobial Resistance of Commensal Bacteria from the Environment 16 Introduction of Oral Presentation and Job Interview Preparation
Langue(s) :	Anglais
Identifiant :	978-3-319-58370-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192688

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU2.202 SHE	Papier	Empruntable Disponible

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