The new edition of the highly regarded laboratory manual for courses in food microbiology
Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology.
The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource:
- Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures
- Introduces exercises and relevant microorganisms with pertinent background information and reference material
- Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts
- Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter
- Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports
With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.
Table of Contents
Preface vii
Part I. Basics of Food Microbiology Laboratory 1
1. Laboratory Safety 3
2. Sampling For Microbiological Analysis of Food and Processing Environment 13
3. Enumeration of Microorganisms In Food 28
4. Practicing Basic Techniques 46
Part II. Food Microbiota 63
5. Aerobic Mesophilic Plate Count 71
6. Mesophilic Sporeforming Bacteria 88
7. Pseudomonas Species and Other Spoilage Psychrotrophs 108
8. Detection and Enumeration of Enterobacteriaceae In Food 121
9. Examination and Enumeration of Foodborne Fungi 138
Part III. Foodborne Pathogens 171
10. Staphylococcus Aureus 183
11. Listeria Monocytogenes 220
12. Salmonella Enterica 254
13. Shiga Toxin-Producing Escherichia Coli 278
Part IV. Control of Foodborne Microorganisms 303
14. Thermal Resistance of Microorganisms In Food 307
15. Production of Bacteriocins In Milk 328
Appendix I Laboratory Exercise Report 346
Appendix II Bacterial and Fungal Strains Recommended For Use As Control Organisms 351
Appendix III Microbiological Media 354
Appendix IV Supplies and Equipment Availability 372
Index 379
