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

Description

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.   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