Overview
- 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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Table of contents (21 chapters)
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Front Matter
Keywords
About this book
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.
Authors and Affiliations
About the authors
Dr. Yifan Zhang is a Professor in the Department of Nutrition and Food Science at Wayne State University, Michigan. She is an Editorial Board member of Journal of Food Protection, and a member of International Association of Food Protection (IAFP), Institute of Food Technologists (IFT), and American Society for Microbiology (ASM). Prior to joining the Wayne State faculty, Dr. Zhang has worked as a Postdoctoral Researcher at The Ohio State University. 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.
Bibliographic Information
Book Title: Food Microbiology Laboratory for the Food Science Student
Book Subtitle: A Practical Approach
Authors: Cangliang Shen, Yifan Zhang
DOI: https://doi.org/10.1007/978-3-031-26197-8
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Softcover ISBN: 978-3-031-26196-1Published: 25 April 2023
eBook ISBN: 978-3-031-26197-8Published: 24 April 2023
Edition Number: 2
Number of Pages: XVIII, 160
Number of Illustrations: 2 b/w illustrations, 60 illustrations in colour
Topics: Food Microbiology, Food Science, Applied Microbiology