Food Microbiology Laboratory for the Food Science Student

A Practical Approach

Authors: Shen, Cangliang, Zhang, Yifan

  • Covers various food products including beverages, poultry and meat products, fresh produce, dairy products, and sea foods
  • Includes Isolation/identification of beneficial bacteria during food processing
  • Covers food quality analysis in lab exercises in addition to microbial analysis
  • Introduces small scale research projects
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eBook $54.99
price for USA (gross)
  • ISBN 978-3-319-58371-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA
  • ISBN 978-3-319-58370-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this Textbook

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. 

About the authors

Dr. Cangliang Shen is an Assistant Professor/Extension Specialist at Davis College, Animal & Nutritional Science and Families & Health Center at West Virginia University. Dr. Shen worked at IEH Consulting Groups, USDA-ARS, and Western Kentucky University as postdoctoral research microbiologist and assistant professor of microbiology after obtaining his Ph.D. from Colorado State University. Dr. Shen is currently teaching undergraduate/graduate level microbiology course. Dr. Shen’ research is focus on postharvest sanitizing procedures for reducing food safety risks on poultry meat products and fresh produce. Dr. Shen is the professional member of International Association of Food Protection and Institute of Food Technologists. Dr. Shen is the an Editorial Board member of Food Protection Trends.
Dr. Yifan Zhang is an Associate Professor in the Department of Nutrition and Food Science at Wayne State University, Michigan. Her Ph.D. is from University of Maryland, College Park. She is an Editorial Board member of Journal of Food Protection, and a member of International Association of Food Protection, Institute of Food Technologists, and American Society for Microbiology. Dr. Zhang’s research is on molecular characterization and risk analysis of foodborne bacteria, food and agricultural reservoir of antimicrobial resistance, urban agriculture, and the development of novel food safety control. Dr. Zhang is currently teaching Introductory Food Science and Advanced Food Science at the undergraduate level and Microbial Food Safety at the graduate level

Table of contents (16 chapters)

  • Food Microbiology Laboratory Safety and Notebook Record

    Shen, Cangliang (et al.)

    Pages 1-7

  • Staining Technology and Bright-Field Microscope Use

    Shen, Cangliang (et al.)

    Pages 9-14

  • Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating

    Shen, Cangliang (et al.)

    Pages 15-18

  • Isolation of Foodborne Pathogens on Selective, Differential, and Enriched Medium by Streak Plating

    Shen, Cangliang (et al.)

    Pages 19-23

  • Enumeration of Aerobic Plate Counts, Coliforms, and Escherichia coli of Organic Fruit Juice on Petrifilm

    Shen, Cangliang (et al.)

    Pages 25-30

Buy this book

eBook $54.99
price for USA (gross)
  • ISBN 978-3-319-58371-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA
  • ISBN 978-3-319-58370-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Microbiology Laboratory for the Food Science Student
Book Subtitle
A Practical Approach
Authors
Copyright
2017
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG
eBook ISBN
978-3-319-58371-6
DOI
10.1007/978-3-319-58371-6
Softcover ISBN
978-3-319-58370-9
Edition Number
1
Number of Pages
XI, 103
Number of Illustrations and Tables
2 b/w illustrations, 40 illustrations in colour
Topics