000			03607nam a22003375i 4500
999			_c399122 _d399122
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003			ES-MaUEC
005			20240402115357.0
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007			cr nn 008mamaa
008			230424s2023 sz | o |||| 0|eng d
020			_a9783031261978
024	7		_a10.1007/978-3-031-26197-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2023 EB
100	1		_aShen, Cangliang _eautor _4http://id.loc.gov/vocabulary/relators/aut _9689911
245	1	0	_aFood Microbiology Laboratory for the Food Science Student : _bA Practical Approach _cby Cangliang Shen, Yifan Zhang
250			_a2nd ed. 2023.
264		1	_aCham _bSpringer International Publishing _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aFood Microbiology Laboratory Safety and Notebook Record -- Staining Technology and Bright-field Microscope Use -- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film -- Enumeration and identification of Staphylococcus aureus in Chicken Salads -- Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters -- Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses -- Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties -- Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements -- Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations -- Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique -- Cultivation of Anaerobic Bacteria in Canned Food -- Observation and enumeration of Molds from Spoiled Bread -- DNA Extraction and Purity Determination of Foodborne Pathogens -- Practice of Multiplex PCR to identify bacteria in bacterial solutions -- PCR Identification of Listeria monocytogenes in Deli Meat -- Cheese Making and Characterization -- Wine and Sauerkraut Making and Characterization -- Introduction of oral presentation and job interview preparation -- Appendix- Samples of Food Microbiology Lab Course Syllabus.
520			_aThis 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.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9150782 _aMicrobiología alimentaria
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-26197-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b04/2024 _dz _ek _zSI