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Informationen zum Autor AHMED E. YOUSEF, PhD, is a professor of food microbiology in the Department of Food Science and Technology and the Department of Microbiology at The Ohio State University in Columbus, Ohio. He has served on the editorial boards of the Journal of Food Protection and the Journal of Food Science.CAROLYN CARLSTROM is a Graduate Teaching Associate in the Department of Microbiology at The Ohio State University, as well as a PhD candidate with a specialization in environmental microbiology. Klappentext In diesem Buch werden zunächst grundlegende mikrobiologische Verfahren (unter anderem die Präparation von Proben, aseptische Methoden, Verdünnung usw.) und analytische Methoden der Mikrobiologie vorgestellt. Anschließend werden spezielle Testverfahren für pathogene Keime in Nahrungsmitteln (zum Beispiel E. coli) besprochen. Übersichtliche Diagramme und Zeichnungen helfen beim Verständnis des Stoffes. Auf dem zugehörigen Webserver stehen Farbphotos zur Verfügung, die die Studenten mit ihren eigenen mikroskopischen Präparaten vergleichen können. Zusammenfassung Offers a review of basic microbiological techniques - media preparation, aseptic techniques, dilution, plating and analytical methods and tests for food-borne pathogens. This manual focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural, biochemical, immunoassay, and genetic methods. Inhaltsverzeichnis PREFACE.PART I. BASICS OF FOOD MICROBIOLOGY LABORATORY.1. BASIC MICROBIOLOGICAL TECHNIQUES.PART II. FOOD MICROBIOTA.2. TOTAL PLATE COUNT.3. YEASTS AND MOLDS.4. COLIFORM COUNT IN FOOD.5. MESOPHILIC AEROBIC AND ANAEROBIC SPORES.6. MICROBIOTA OF FOOD PROCESSING ENVIRONMENT.PART III. FOOD-TRANSMITTED PATHOGENS.7. Staphylococcus aureus.8. Listeria monocytogenes.9. Salmonella.10. Escherichia coli O157:H7.PART IV. FOOD FERMENTATION.11. LACTIC ACID FERMENTATION AND BACTERIOCIN PRODUCTION.APPENDIX A: LABORATORY EXERCISE REPORT.APPENDIX B: MICROBIAL GROWTH KINETICS.APPENDIX C: MICROBIOLOGICAL MEDIA.INDEX....
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PREFACE.PART I. BASICS OF FOOD MICROBIOLOGY LABORATORY.1. BASIC MICROBIOLOGICAL TECHNIQUES.PART II. FOOD MICROBIOTA.2. TOTAL PLATE COUNT.3. YEASTS AND MOLDS.4. COLIFORM COUNT IN FOOD.5. MESOPHILIC AEROBIC AND ANAEROBIC SPORES.6. MICROBIOTA OF FOOD PROCESSING ENVIRONMENT.PART III. FOOD-TRANSMITTED PATHOGENS.7. Staphylococcus aureus.8. Listeria monocytogenes.9. Salmonella.10. Escherichia coli O157:H7.PART IV. FOOD FERMENTATION.11. LACTIC ACID FERMENTATION AND BACTERIOCIN PRODUCTION.APPENDIX A: LABORATORY EXERCISE REPORT.APPENDIX B: MICROBIAL GROWTH KINETICS.APPENDIX C: MICROBIOLOGICAL MEDIA.INDEX.
