آزمایشگاه میکروبیولوژی مواد غذایی ۲۰۱۷
Food Microbiology Laboratory 2017

1. Cover

2. Half Title

3. Title Page

4. Copyright

5. Preface

6. Acknolwedgments

7. Table of Contents

8. Laboratory 1: Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts

9. Laboratory 2: Microscopic Examination of Yeast, Mold, and Bacteria

10. Laboratory 3: Enumeration of Yeasts and Molds from Foods

11. Laboratory 4: Coliforms and Escherichia coli from Water: Most Probable Number Methods and 3M® Petrifilm™

12. Laboratory 5: Ground Beef Microflora: SPC and Escherichia coli Count

13. Laboratory 6: Escherichia coli 0157:H7 Enrichment and Immunomagnetic Separation

14. Laboratory 7: Detection and Identification of Salmonella spp

15. Laboratory 8: Enrichment MPN of Vibrio parahaemolyticus from Shrimp

16. Laboratory 9: Isolation of Campylobacter jejuni/coli

17. Laboratory 10: Enumeration of Staphylococcus aureus from Food

18. Laboratory 11: Isolation of Listeria spp. from Refrigerated Foods

19. Laboratory 12: Screening of Listeria Enrichments Using PCR-Based Testing

20. Laboratory 13: Enumeration of Spores from Pepper

21. Laboratory 14: Thermal Destruction of Microorganisms

22. Laboratory 15: Canning and Spoilage of Low-Acid Products

23. Laboratory 16: Combined Effects of Intrinsic Formulation and Extrinsic Factors Using Gradient Plates

24. Laboratory 17: Cleaning and Sanitation

25. Laboratory 18: Luciferin/Luciferase Detection of ATP Associated with Bacteria and Food Residues

26. References

27. Index