Analytical Food Microbiology. Ahmed E. Yousef

OVERVIEW SELECTED REFERENCES SESSION 1: EXAMINATION OF FOOD FOR MOLDINESS AND PREPARING SAMPLES FOR FUNGI ENUMERATION SESSION 2: EXAMINATION OF PRE‐MOUNTED FUNGAL SPECIMENS SESSION 3: DETERMINING FUNGI POPULATION AND ISOLATE MORPHOLOGY

      7  PART III: FOODBORNE PATHOGENS CHAPTER 10: Staphylococcus aureus INTRODUCTION SELECTED REFERENCES EXERCISE I: ENUMERATION, ISOLATION, AND IDENTIFICATION OF Staphylococcus aureus IN FOOD SESSION 1: SAMPLING, HOMOGENIZATION, DILUTION, AND INOCULATION OF MPN TUBES SESSION 2: SCREENING MPN TUBES USING Staphylococcus SELECTIVE‐DIFFERENTIAL MEDIUM SESSION 3: INSPECTING AND ISOLATING PRESUMPTIVE Staphylococcus aureus COLONIES SESSION 4: CONFIRMING Staphylococcus aureus IDENTITY AND CALCULATING S. AUREUS MPN EXERCISE 2: EXPRESSION OF ENTEROTOXIN GENES BY Staphylococcus aureus FOOD ISOLATES SESSION 1: DETECTION OF SEA GENE: DNA EXTRACTION AND PREPARING FOR PCR SESSION 2: DETECTION OF SEA GENE: GEL ELECTROPHORESIS SESSION 3: DETECTION OF SEA GENE: ELECTROPHORESIS RESULTS OBSERVATION SESSION 4: DETECTING THE EXPRESSION OF STAPHYLOCOCCAL ENTEROTOXINS USING ELISA CHAPTER 11: Listeria monocytogenes INTRODUCTION PROCEDURE OVERVIEW SELECTED REFERENCES EXERCISE I: DETECTION OF Listeria SPECIES USING CULTURE‐BASED METHOD SESSION 1: SAMPLE PREPARATION AND ENRICHMENT SESSION 2: ISOLATION SESSION 3: IDENTIFICATION SESSION 4: MORPHOLOGICAL AND BIOCHEMICAL CHARACTERIZATION EXERCISE II: DETECTION OF Listeria monocytogenes USING PCR‐BASED METHOD SESSION 1: SAMPLE PREPARATION AND ENRICHMENT SESSION 2: DNA EXTRACTION AND PCR SESSION 3: GEL ELECTROPHORESIS SESSION 4: ELECTROPHORESIS RESULTS CHAPTER 12: Salmonella enterica INTRODUCTION PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: PRE‐ENRICHMENT SESSION 2: SELECTIVE ENRICHMENT SESSION 3: SAMPLE SCREENING AND Salmonella ISOLATION MATERIALS AND EQUIPMENT PROCEDURE SESSION 4: ISOLATION SESSION 5: IDENTIFICATION SESSION 6: SCORING API STRIPS CHAPTER 13: SHIGA TOXIN‐PRODUCING Escherichia coli INTRODUCTION OBJECTIVES DETECTION OF STEC IN FOOD MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: ENRICHMENT SESSION 2: RAPID SCREENING BY MULTIPLEX PCR SESSION 3: GEL ELECTROPHORESIS SESSION 4: ISOLATION SESSION 5: ISOLATION (CONTINUED) SESSION 6: SCREENING ISOLATES FOR VIRULENCE GENES: PCR SESSION 7: SCREENING OF ISOLATES FOR VIRULENCE GENES: GEL ELECTROPHORESIS AND ISOLATE SELECTION SESSION 8: ISOLATE IDENTITY CONFIRMATION: BIOCHEMICAL TESTING

      8  PART IV: CONTROL OF FOODBORNE MICROORGANISMS CHAPTER 14: THERMAL RESISTANCE OF MICROORGANISMS IN FOOD INTRODUCTION OBJECTIVES MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: INOCULATION AND THERMAL TREATMENTS OF TWO MICROORGANISMS SESSION 2: HEAT TREATMENTS OF Enterococcus sp. AT 60 AND 65°C SESSION 3: COUNTING ENTEROCOCCUS SP. SURVIVORS SESSION 4: DETERMINATION OF D‐VALUES AND Z‐VALUE CHAPTER 15: PRODUCTION OF BACTERIOCINS IN MILK INTRODUCTION OBJECTIVES MEDIA PROCEDURE