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Ahmed E. Yousef
Analytical Food Microbiology
Читать книгу Analytical Food Microbiology - Ahmed E. Yousef - Страница 1
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Страница 7
Страница 8
Страница 9
PART I BASICS OF FOOD MICROBIOLOGY LABORATORY
CHAPTER 1 LABORATORY SAFETY
BACKGROUND
Laboratory Environment and Personal Safety
Biosafety Levels
Decontamination and Waste Disposal
PERSONAL SAFETY IN THE LABORATORY
Personal Protective Equipment
Observing Personal Safety
MATERIALS IN MICROBIOLOGY LABORATORY
PRACTICAL ASPECTS
Before the Laboratory Session
Immediately Before Entering the Laboratory
Immediately After Entering the Laboratory
While Executing the Exercise
Immediately After Completing the Laboratory Exercise
REFERENCE
CHAPTER 2 SAMPLING FOR MICROBIOLOGICAL ANALYSIS OF FOOD AND PROCESSING ENVIRONMENT
THEORETICAL ASPECTS
Sampling Principles Introduction
Preparing A Sampling Plan
SAMPLING TECHNIQUES AND SAMPLE PREPARATION Sampling Tips
Sample Preparation
Withdrawing the test sample
Homogenizing the test sample
Dilution of food homogenate
ENVIRONMENTAL SAMPLING
Surface Sampling
Swab method
Sponge method
Replicate organism direct agar contact (RODAC) method
Air Sampling
SELECTED REFERENCES
PRACTICING SAMPLING AND SAMPLE PREPARATION
OBJECTIVES
PROCEDURE OVERVIEW
MATERIALS Per Group of Two
Group‐Shared
METHODS
QUESTIONS
CHAPTER 3 ENUMERATION OF MICROORGANISMS IN FOOD: DILUTION SERIES. COLONY COUNTING. MOST PROBABLE NUMBER. INTRODUCTION
PLATE COUNT METHOD
Dilution
Dilutions suitable for plating
Pipetting
Plating
Spread‐plating
Pour‐plating
Incubation
Colony Counting
Counting rules
Plates with colonies in the range of 20–200 (the best possible scenario)
Plates with < 20 colonies
Plates with no colonies
Plates with greater than 200 colonies
Plates with spreaders
Which counting rule to use
Population Counting
Important Considerations
MOST PROBABLE NUMBER METHOD Principles
Scoring the Tubes and Calculating MPN
SELECTED REFERENCES
QUESTIONS
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