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

This book is designed to provide students with 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. It also includes new laboratory exercises to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology.

Format: Paperback / softback
Length: 160 pages
Publication date: 25 April 2023
Publisher: Springer International Publishing AG

This comprehensive textbook is meticulously crafted to provide students with a thorough grasp of the indispensable role of microorganisms in the realm of food processing and preservation. It delves into the intricate connections between microorganisms, food spoilage, foodborne illness, and intoxication, while also exploring the broader aspects of food processing and quality control. Moreover, the book sheds light on the vital role of microorganisms in promoting health and addresses federal food processing regulations.

To enhance the learning experience, the textbook includes a series of laboratory exercises designed to provide hands-on opportunities for students to practice and observe the principles of food microbiology. These exercises will enable students to familiarize themselves with the techniques employed in researching, regulating, preventing, and controlling microorganisms in food. They will gain insights into the beneficial role of microorganisms during the food manufacturing process.

In the second edition of this textbook, significant enhancements have been made. Five new chapters have been added, covering topics such as "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," "DNA extraction and purity determination of foodborne pathogens," and "Practice of multiplex PCR to identify bacteria in bacterial solutions." Additionally, the textbook features updated 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.

Furthermore, a new sample syllabus has been included, showcasing a hybrid teaching approach that combines both lecture and lab sections within a single course. This approach is intended to assist junior faculty/instructors in developing similar lecture and lab courses, fostering a comprehensive understanding of food microbiology.

By encompassing a wide range of topics and providing practical learning experiences, this textbook serves as an invaluable resource for students pursuing careers in food science, agriculture, and related fields. It equips them with the knowledge and skills necessary to address the challenges and opportunities associated with food microbiology, ensuring the safety and quality of our food supply.

Weight: 360g
Dimension: 176 x 253 x 14 (mm)
ISBN-13: 9783031261961
Edition number: 2nd ed. 2023