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Food Microbiology Laboratory for the Food Science Student

A Practical Approach

  • Textbook
  • © 2017

Overview

Authors:
  1. Cangliang Shen

    1. Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, USA

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  2. Yifan Zhang

    1. Department of Nutrition and Food Science, Wayne State University, Detroit, USA

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    You can also search for this author in PubMed   Google Scholar

  • 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
  • Includes supplementary material: sn.pub/extras
  • Includes supplementary material: sn.pub/extras

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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Food Microbiology Laboratory Safety and Notebook Record

    • Cangliang Shen, Yifan Zhang
    Pages 1-7

  3. Staining Technology and Bright-Field Microscope Use

    • Cangliang Shen, Yifan Zhang
    Pages 9-14

  4. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating

    • Cangliang Shen, Yifan Zhang
    Pages 15-18

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

    • Cangliang Shen, Yifan Zhang
    Pages 19-23

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

    • Cangliang Shen, Yifan Zhang
    Pages 25-30

  7. Enumeration and Identification of Staphylococcus aureus in Chicken Salads

    • Cangliang Shen, Yifan Zhang
    Pages 31-36

  8. Enumeration and Identification of Listeria monocytogenes on Ready-to-Eat (RTE) Frankfurters

    • Cangliang Shen, Yifan Zhang
    Pages 37-42

  9. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses

    • Cangliang Shen, Yifan Zhang
    Pages 43-50

  10. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties

    • Cangliang Shen, Yifan Zhang
    Pages 51-57

  11. Cultivation of Anaerobic Bacteria in Canned Food

    • Cangliang Shen, Yifan Zhang
    Pages 59-63

  12. Observation and Numeration of Molds from Spoiled Bread

    • Cangliang Shen, Yifan Zhang
    Pages 65-69

  13. PCR Identification of Listeria monocytogenes in Deli Meat

    • Cangliang Shen, Yifan Zhang
    Pages 71-74

  14. Cheese Making and Characterization

    • Cangliang Shen, Yifan Zhang
    Pages 75-78

  15. Wine and Pickle Making and Characterization

    • Cangliang Shen, Yifan Zhang
    Pages 79-85

  16. Antimicrobial Resistance of Commensal Bacteria from the Environment

    • Cangliang Shen, Yifan Zhang
    Pages 87-89

  17. Introduction of Oral Presentation and Job Interview Preparation

    • Cangliang Shen, Yifan Zhang
    Pages 91-95

  18. Back Matter

    Pages 97-103
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Keywords

About this book

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. 

Authors and Affiliations

  • Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, USA

    Cangliang Shen

  • Department of Nutrition and Food Science, Wayne State University, Detroit, USA

    Yifan Zhang

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 ofMaryland, 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

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/10.1007/978-3-319-58371-6

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer International Publishing AG 2017

  • eBook ISBN: 978-3-319-58371-6Published: 08 August 2017

  • Edition Number: 1

  • Number of Pages: XI, 103

  • Number of Illustrations: 2 b/w illustrations, 40 illustrations in colour

  • Topics: Food Microbiology, Food Science, Applied Microbiology

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