Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques.
Focusing on basic skill-building throughout, the book provides a review of basic microbiological techniques — media preparation, aseptic techniques, dilution, plating, etc. — followed by analytical methods and advanced tests for food-borne pathogens. It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms. It emphasize on conventional cultural techniques. It also focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural and biochemical methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria, acetic acid bacteria and yeast.
It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.
1. Microbiology Laboratory Orientation 2. Sterilization and Disinfection 3. Media Preparation 4. Microscope 5. Aseptic Culture Technique 6. Isolating Bacteria: Pure Culture Technique 7. Enumeration of Bacteria 8. Colony Description 9. Microscopic Examination of Living Bacteria 10. Antibiotic Sensitivity Testing 11. Biochemical Tests for Identification of Bacteria 12. Isolation of Moulds 13. Enumeration of Yeasts and Moulds in Foods 14. Microscopic Examination of Moulds 15. Microbiological Examination of various Food Materials 16. Microbial Examination of Canned Foods 17. Water Microbiology 18. Solation and Identification of Common Food Borne Pathogens 19. Microbial Standards for Different Foods and Drinking Water 20. Chemical Food Preservatives 21. Heat Preservation of Microorganisms 22. Disinfectants and Antiseptics 23. Preservation of Microbial Cultures 24. Food Fermentations 25. Good Manufacturing Practice Codex Alimentarius and Haccp 26. Media and Reagents Index
Neelima Garg :- Neelima GargPrincipal Scientists (Microbiology)HeadDivision of Post Harvest ManagementCentral Institute of Subtropical HorticultureLucknowK L Garg :- K L GargNational Research Laboratyr for Conservation of Cultural PropertyLucknowK.G. Mukerji :- K.G. MukerjiDepartment of BotanyUniversity of Delhi, Delhi-110007