Food Microbiology Laboratory for the Food Science Student: A Practical Approach

Preface to the Second Edition
Preface to the First Edition
Acknowledgments
Contents
About the Authors
1: Food Microbiology Laboratory Safety and Notebook Record
	Three Principles of Conducting Food Microbiology Lab Work
	Introduction of Biosafety Level (BSL)
	Lab Safety Rules
	Lab Notebook Requirement
2: Staining Technology and Bright-Field Microscope Use
	Major Experimental Materials
	Gram Stain Procedure
	Endospore Stain Procedure
	Bright-Field Microscope Use
3: Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating
	Major Experimental Materials
	Dilution Procedure
	Numeration
	Review Questions
4: Isolation of Foodborne Pathogens on Selective, Differential, and Enrichment Medium by Streak-Plating
	Introduction of Selective and Differential Medium
	Introduction of Medium for Isolating Foodborne Pathogens
	Practice of Streak-Plating
	Figure of Streak-Plating
	Question for Review
5: Enumeration of Aerobic Plate Counts, Coliforms, and Escherichia coli of Organic Fruit Juice on Petrifilm
	Major Experimental Materials
	Introduction
	Procedure of Plating Upon Petrifilm
6: Enumeration and Identification of Staphylococcus aureus in Chicken Salads
	Major Experimental Materials
	Enumeration of S. aureus in Chicken Salads
	Procedure
	Review Question
	Lab Work Flowchart
	Part of Result Figures (Work from Previous Students)
Untitled
7: Enumeration and Identification of Listeria monocytogenes on Ready-to-Eat (RTE) Frankfurters
	Major Experimental Materials
	Lab Work Procedure
	Enumeration of L. monocytogenes or L. monocytogenes on Frankfurters
	Procedure
	Review Questions
	Lab Work Flochart
	Part of Result Figures (Work from Previous Students)
8: Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses
	Major Experimental Materials
	Major Medium Used for Salmonella Isolation
	Major Medium Used for Campylobacter Isolation
	Lab Work Procedure
	Figure of API-20 E Results Sheet
	Review Question
	API 20 E Test Results Table of Color Change
	Positive Salmonella spp. Result
	Lab Work Flowchart (Salmonella)
	Lab Work Flowchart (Campylobacter)
	Part of Results Figures (Work from Previous Students)
9: Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties
	Major Experimental Material
	Lab Work Procedure
	Identification of E. coli O157:H7
	Procedure
	USDA-Integrated-Predictive-Modeling-Program Software
	Brief Procedures
	References (After Class Reading)
	Review Question
10: Thermal Inactivation of Escherichia coli O157:H7 in Mechanically Tenderized Beefsteaks and Color Measurement
	Major Experimental Material
	Lab Work Procedure
	Example of the Lab Result
	Lab Work Flowchart
	General Operating Procedure for Minolta Colorimeter CR 300 Series
	Equipment Reset Steps
	Results Picture from Previous Lab Sections
	Color Meter Lab Work Flowchart
	Review Questions
11: Evaluate Antimicrobial Activity of Chlorine Water on Apples and Measurement of Free Chlorine Concentrations
	Major Experimental Material
	Procedure: Two Students/One Group
	Lab Work Flowchart
	Test Free Chlorine Concentration Using DPD Kit Flowchart
	Review Questions
12: Evaluate Cross-Contamination of Salmonella on Tomatoes in Wash Water Using Most Probable Number (MPN) Technique
	Major Experimental Material
	Procedure: Two Students/One Group
	Lab Work Flowchart
	MPN Work Flowchart
	MPN Calculation Lab Work Flowchart
	Review Questions
13: Cultivation of Anaerobic Bacteria in Canned Food
	Major Experimental Materials
	Introduction
	Procedure
	Procedure of Cooked Meat Medium
	Procedure of Detecting Possible Clostridium Perfringens
	Review Question
	Pictures
14: Observation and Enumeration of Molds from Spoiled Bread
	Major Experimental Material
	Procedure: Lacto-Phenol Cotton Blue Stain
	Enumeration of Molds in Bread
	Review Question
	Lab Work Flowchart
	Part of Results Figures (Work from Previous Students)
15: DNA Extraction and Purity Determination of Foodborne Pathogens
	Major Experimental Material
	Lab Work Procedure
	DNA Extraction and Purity Measurement Lab Work Flowchart
16: Practice of Multiplex PCR for Bacteria Identification
	Major Experimental Material
	Lab Work Procedure
	PCR Lab Work Flowchart
	Review Question
17: PCR Identification of Listeria Monocytogenes in Deli Meat
	Major Materials and Equipment
	Equipment
	Procedure
	Lab Work Flowchart
18: Cheese Making and Characterization
	Major Materials and Equipment
	Procedure
	Lab Work FlowChart
19: Wine and Pickle Making and Characterization
	Major Experimental Materials
	Procedure
	Lab Work Flowchart
	Lab Work Flowchart
	Lab Work Flowchart
20: Antimicrobial Resistance of Commensal Bacteria from Environment
	Major Experimental Materials
	Lab Work Procedure
	Disk Diffusion Test
	Kirby-Bauer Test Lab Work Flowchart
21: Introduction of Oral Presentation and Job Interview Preparation
	Major Presentation Topics
	Presentation Bodies
	Suggested Peer-Reviewed Journals
	Suggested Literature Search Website
	Tips for a Good Oral Presentation
	Presenter/Leader: Evaluation Rubrics (150 Points)
	Practice of Job Interview
	Tips for Job Search
	Course Description
	Methods of Instruction
	Expected Learning Outcomes
	Outlines of Topics
	Required Equipment
	Attendance Requirements
	Grading
	Grading Scale
	Availability of Lecture Notes
	General Education Curriculum Statement
	Physical Handicap Statement
	Inclusivity Statement
	Cell Phone Usage
	Academic Integrity Statement
	Laboratory Safety Rules/Procedures
	Adverse Weather Statement
	COVID-19 Syllabus Statement
	Course Description
	Course Objectives
	Reference Books
	Course Evaluation
	Grading Scales
	Course Drops and Withdrawals
	Academic Dishonesty: Plagiarism and Cheating
	Student Disabilities Services
Index