Читать книгу Analytical Food Microbiology - Ahmed E. Yousef - Страница 45

Students will work in groups (two students per group). Each group will be assigned a food sample to prepare for a typical microbiological analysis. Ahead of the laboratory session, each group will be informed of the food sample assigned and members of the group are asked to prepare an exercise summary that includes a sample preparation approach specific to the food assigned to their group. Examples of foods to be provided are heads of iceberg or Romaine lettuce, and whole fish (e.g., tilapia). Members of each group will prepare their laboratory sample for analysis, withdraw two 10‐g analytical samples, homogenize the samples, and prepare three decimal dilutions of each homogenate. Students will be evaluated on the basis of work efficiency, aseptic technique, accuracy of measurements, and ability to work cooperatively within the group.