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. The second edition add 5 new chapters including “Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements”, “Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations”, “Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique”, “Chapter 15-DNA extraction and purity determination of foodborne pathogens”, and “Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions”. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.
Author(s): Cangliang Shen, Yifan Zhang
Edition: 2
Publisher: Springer
Year: 2023
Language: English
Pages: 163
City: Cham
Preface to the Second Edition
Preface to the First Edition
Acknowledgments
Contents
About the Authors
1: Food Microbiology Laboratory Safety and Notebook Record
Three Principles of Conducting Food Microbiology Lab Work
Introduction of Biosafety Level (BSL)
Lab Safety Rules
Lab Notebook Requirement
2: Staining Technology and Bright-Field Microscope Use
Major Experimental Materials
Gram Stain Procedure
Endospore Stain Procedure
Bright-Field Microscope Use
3: Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating
Major Experimental Materials
Dilution Procedure
Numeration
Review Questions
4: Isolation of Foodborne Pathogens on Selective, Differential, and Enrichment Medium by Streak-Plating
Introduction of Selective and Differential Medium
Introduction of Medium for Isolating Foodborne Pathogens
Practice of Streak-Plating
Figure of Streak-Plating
Question for Review
5: Enumeration of Aerobic Plate Counts, Coliforms, and Escherichia coli of Organic Fruit Juice on Petrifilm
Major Experimental Materials
Introduction
Procedure of Plating Upon Petrifilm
6: Enumeration and Identification of Staphylococcus aureus in Chicken Salads
Major Experimental Materials
Enumeration of S. aureus in Chicken Salads
Procedure
Review Question
Lab Work Flowchart
Part of Result Figures (Work from Previous Students)
Untitled
7: Enumeration and Identification of Listeria monocytogenes on Ready-to-Eat (RTE) Frankfurters
Major Experimental Materials
Lab Work Procedure
Enumeration of L. monocytogenes or L. monocytogenes on Frankfurters
Procedure
Review Questions
Lab Work Flochart
Part of Result Figures (Work from Previous Students)
8: Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses
Major Experimental Materials
Major Medium Used for Salmonella Isolation
Major Medium Used for Campylobacter Isolation
Lab Work Procedure
Figure of API-20 E Results Sheet
Review Question
API 20 E Test Results Table of Color Change
Positive Salmonella spp. Result
Lab Work Flowchart (Salmonella)
Lab Work Flowchart (Campylobacter)
Part of Results Figures (Work from Previous Students)
9: Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties
Major Experimental Material
Lab Work Procedure
Identification of E. coli O157:H7
Procedure
USDA-Integrated-Predictive-Modeling-Program Software
Brief Procedures
References (After Class Reading)
Review Question
10: Thermal Inactivation of Escherichia coli O157:H7 in Mechanically Tenderized Beefsteaks and Color Measurement
Major Experimental Material
Lab Work Procedure
Example of the Lab Result
Lab Work Flowchart
General Operating Procedure for Minolta Colorimeter CR 300 Series
Equipment Reset Steps
Results Picture from Previous Lab Sections
Color Meter Lab Work Flowchart
Review Questions
11: Evaluate Antimicrobial Activity of Chlorine Water on Apples and Measurement of Free Chlorine Concentrations
Major Experimental Material
Procedure: Two Students/One Group
Lab Work Flowchart
Test Free Chlorine Concentration Using DPD Kit Flowchart
Review Questions
12: Evaluate Cross-Contamination of Salmonella on Tomatoes in Wash Water Using Most Probable Number (MPN) Technique
Major Experimental Material
Procedure: Two Students/One Group
Lab Work Flowchart
MPN Work Flowchart
MPN Calculation Lab Work Flowchart
Review Questions
13: Cultivation of Anaerobic Bacteria in Canned Food
Major Experimental Materials
Introduction
Procedure
Procedure of Cooked Meat Medium
Procedure of Detecting Possible Clostridium Perfringens
Review Question
Pictures
14: Observation and Enumeration of Molds from Spoiled Bread
Major Experimental Material
Procedure: Lacto-Phenol Cotton Blue Stain
Enumeration of Molds in Bread
Review Question
Lab Work Flowchart
Part of Results Figures (Work from Previous Students)
15: DNA Extraction and Purity Determination of Foodborne Pathogens
Major Experimental Material
Lab Work Procedure
DNA Extraction and Purity Measurement Lab Work Flowchart
16: Practice of Multiplex PCR for Bacteria Identification
Major Experimental Material
Lab Work Procedure
PCR Lab Work Flowchart
Review Question
17: PCR Identification of Listeria Monocytogenes in Deli Meat
Major Materials and Equipment
Equipment
Procedure
Lab Work Flowchart
18: Cheese Making and Characterization
Major Materials and Equipment
Procedure
Lab Work FlowChart
19: Wine and Pickle Making and Characterization
Major Experimental Materials
Procedure
Lab Work Flowchart
Lab Work Flowchart
Lab Work Flowchart
20: Antimicrobial Resistance of Commensal Bacteria from Environment
Major Experimental Materials
Lab Work Procedure
Disk Diffusion Test
Kirby-Bauer Test Lab Work Flowchart
21: Introduction of Oral Presentation and Job Interview Preparation
Major Presentation Topics
Presentation Bodies
Suggested Peer-Reviewed Journals
Suggested Literature Search Website
Tips for a Good Oral Presentation
Presenter/Leader: Evaluation Rubrics (150 Points)
Practice of Job Interview
Tips for Job Search
Course Description
Methods of Instruction
Expected Learning Outcomes
Outlines of Topics
Required Equipment
Attendance Requirements
Grading
Grading Scale
Availability of Lecture Notes
General Education Curriculum Statement
Physical Handicap Statement
Inclusivity Statement
Cell Phone Usage
Academic Integrity Statement
Laboratory Safety Rules/Procedures
Adverse Weather Statement
COVID-19 Syllabus Statement
Course Description
Course Objectives
Reference Books
Course Evaluation
Grading Scales
Course Drops and Withdrawals
Academic Dishonesty: Plagiarism and Cheating
Student Disabilities Services
Index
