A Laboratory Manual for Food Microbiology and Biotechnology PDF Download

Author: Frederick J. Post
Publisher: Star Publishing Company (Belmont, CA)
ISBN: 9780898631272
Category : Food
Languages : en
Pages : 248

View

Book Description

Author: Neelima Garg
Publisher: I. K. International Pvt Ltd
ISBN: 9380578016
Category : Science
Languages : en
Pages : 206

View

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: Neusely da Silva
Publisher: CRC Press
ISBN: 1351675842
Category : Science
Languages : en
Pages : 526

View

Book Description
Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.

Author: Ahmed E. Yousef
Publisher: John Wiley & Sons
ISBN: 0470425113
Category : Science
Languages : en
Pages : 404

View

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: P.T. Kalaichelvan
Publisher: MJP Publisher
ISBN:
Category : Medical
Languages : en
Pages : 267

View

Book Description
Safety Guidelines Microbial Cell Counting Microscopic Observation of Microorganisms Appendix-I Appendix-II

Author: Ahmed E. Yousef
Publisher: John Wiley & Sons
ISBN: 9780471391050
Category : Science
Languages : en
Pages : 290

View

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: Neusely da Silva
Publisher: CRC Press
ISBN: 9781315165011
Category : Nature
Languages : en
Pages : 526

View

Book Description
Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.

Author: James G. Cappuccino
Publisher: Benjamin Cummings
ISBN: 9780805325782
Category : Microbiology
Languages : en
Pages : 0

View

Book Description
Key Message: Known for its straightforward and well thought-out laboratory experiments, minimal equipment requirements, and competitive price,Microbiology: A Laboratory Manual, Eighth Editionretains these advantages while gaining currency with a new "Hot Topics in Microbiology" feature, 50% new color photographs, and a new section of molecular biology experiments. This versatile laboratory manual can be used with any undergraduate microbiology text and course. Key Topics: Basic Laboratory Techniques for Isolation, Cultivation, and Cultural Characterization of Microorganisms; Micros© Bacterial Staining; Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Poulations; Biochemical Activities of Microorganisms; The Protozoa; The Fungi; The Viruses; Physical and Chemical Agents for the Control of Microbial Growth; Microbiology of Food; Microbiology of Water; Microbiology of Soil; Bacterial Genetics; Biotechnology; Medical Microbiology; Immunology Market: For all readers interested in microbiology.

Author: Ian Pepper
Publisher: Elsevier
ISBN: 0080470513
Category : Science
Languages : en
Pages : 226

View

Book Description
Environmental Microbiology: A Laboratory Manual is designed to meet the diverse requirements of upper division and graduate-level laboratory sessions in environmental microbiology. The experiments introduce students to the activities of various organisms and the analyses used to study them. The book is organized into three thematic sections: Soil Microbiology, Water Microbiology, and Environmental Biotechnology. The first section includes experiments on the soil as a habitat for microorganisms, and introduces the main types of soil microorganisms, how they interact with the soil, and the techniques used in their analysis. Experiments in the second section cover assays of microbial pathogens--bacteria, viruses, and protozoan parasites--used in food and water quality control as well as an exercise in applied bioremediation of contaminants in water. The final section on biotechnology includes applications of the polymerase chain reaction (PCR) for the detection of bacteria and the use of enrichment cultures and a computer-based, physiological test bank to isolate and identify a bacterium useful in bioremediation. Designed for maximum versatility and ease of use for both the student and instructor, each experiment is self-contained and includes theoretical, practical, and pedagogical material. - Incorporates new experiments and the latest techniques - Designed for maximum versatility and ease of use for the student and instructor - Each experiment is self-contained and includes theoretical, practical, and pedagogical material

Author: William Carroll Frazier
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 136

View

Book Description
Microorganisms of foods; Microbial content of foods; Preservation of foods; Spoilage of foods; Fermentations to produce special foods; Sanitary inspection and control; Food illnesses.