Analytical Food Microbiology. Ahmed E. Yousef

OVERVIEW SELECTED REFERENCES SESSION 1: FERMENTATION SESSION 2: ANALYSIS OF FERMENTED MILK SESSION 3: LACTIC ACID BACTERIA COUNT (CONTINUED) AND BACTERIOCIN BIOASSAY SESSION 4: BACTERIOCIN BIOASSAY (CONTINUED)

      9  APPENDIX I LABORATORY EXERCISE REPORT OUTLINE DATA PRESENTATION MISCELLANOUS WRITING ISSUES

      10  APPENDIX II BACTERIAL AND FUNGAL STRAINS RECOMMENDED FOR USE AS CONTROL ORGANISMS

      11  APPENDIX III MICROBIOLOGICAL MEDIA MEDIA PREPARATION GUIDELINES MEDIA RECIPES

      12  APPENDIX IV SUPPLIES AND EQUIPMENT AVAILABILITY EQUIPMENT SUPPLIES

      13  INDEX

      14  END USER LICENSE AGREEMENT

      List of Tables

      1 Chapter 3TABLE 3.1 Microbial population count in cooked meat.TABLE 3.2 Most Probable Number (MPN) estimatesa based on the number of positive t...

      2 Chapter 4TABLE 4.1 Counts of test culture population in the sample tube, based on serial d...TABLE 4.2 Microscope examination of isolated bacteria from streaked PCA plates, a...

      3 Chapter 5TABLE 5.1 Approximate representation of different categories of foodborne microor...TABLE 5.2 {Add a descriptive title for this data set, including food sample used,...TABLE 5.3 {Add a descriptive title for this data, including food sample used, med...

      4 Chapter 6TABLE 6.1 Sporeforming bacteria of importance in food.TABLE 6.2 {add a descriptive title and footnotes for this data, including food sa...TABLE 6.3 {add a descriptive title and footnotes for this data, including food sa...

      5 Chapter 7TABLE 7.1 {Add descriptive title}TABLE 7.2 Proteolytic and lipolytic activity of Pseudomonas spp. isolated from r...TABLE 7.3 {Add descriptive title}

      6 Chapter 8TABLE 8.1 {add a descriptive title and footnotes for this data, including food sa...TABLE 8.2 {Add a descriptive title and footnotes for this data, including food sa...

      7 Chapter 9TABLE 9.1 Characteristics of foodborne molds. The anamorph‐teleomorph relationshi...TABLE 9.2 Characteristics of foodborne yeasts. The anamorph‐telemorph relationshi...TABLE 9.3 {Provide a descriptive title}TABLE 9.4 {add a descriptive title for this data. Add also appropriate footnotes}TABLE 9.5 Fungi colony and population counts in foods analyzed by ______ and ____...TABLE 9.6 Colony and cell morphology of fungi isolated from ________ {food analyz...

      8 Chapter 10TABLE 10.1 Characteristics of selected Staphylococcus spp.TABLE 10.2 Results of tests needed to determine Staphylococcus aureus most‐probab...TABLE 10.3 (Propose a meaningful title)TABLE 10.4 Forward and reverse primers for Staphylococcus aureus enterotoxin A ge...TABLE 10.5 {Use appropriate title}TABLE 10.6 {add a descriptive title and footnotes for this data, including food s...

      9 Chapter 11TABLE 11.1 Differentiation of Listeria spp. by biochemical testing and blood hemo...TABLE 11.2 Detection of Listeria monocytogenes in food and environmental samples.TABLE 11.3 {add a descriptive title for this data, including food sample used, so...TABLE 11.4 {add a descriptive title for this data, including food sample used, so...

      10 Chapter 12TABLE 12.1 Description of observed enrichment media and result of immunoassay tes...TABLE 12.2 Characteristics of Salmonella on isolation and biochemical identificat...TABLE 12.3 (Add a descriptive title, including food and how results were obt...TABLE 12.4 Biochemical tests included in the API‐20E test strip, test interpretat...TABLE 12.5 McFarland standards and approximate cell density.

      11 Chapter 13TABLE 13.1 {Add a descriptive title, including food and how results were obtained...TABLE 13.2 {Add a descriptive title, including food and how results were obt...

      12 Chapter 14TABLE 14.1 Surviving populations of Pseudomonas sp. and Enterococcus sp. when ino...TABLE 14.2 {Add a descriptive title, describing the results of heating Enterococc...TABLE 14.3 {Add a descriptive title including food and how results were obtained}

      13 Chapter 15TABLE 15.1 Population count and pH of milk fermented (or unfermented) with a lact...TABLE 15.2 Diameter of inhibition areas resulting from spotting 5 μl of nisin st...TABLE 15.3 Bacteriocin concentrations (IU/ml) ^a in samples of fermented milk.

      14 Part 3TABLE III.1 Modes of transmission of microbial foodborne diseases.

      15 Part 4TABLE IV.1 Antimicrobial factors and associated technologies used in control of f...

      List of Illustrations

      1 Chapter 2Figure 2.1 Food sampling.Figure 2.2 Food blender (left) and stomacher (right).Figure 2.3 Decimal dilution of food homogenate.

      2 Chapter 3Figure 3.1 Example of a dilution scheme, showing the dilutions (prepared fro...Figure 3.2 Darkfield Quebec colony counter with a Petri plate mounted for co...Figure 3.3 Procedure to estimate microbial population count in samples using...Figure 3.4 Decision tree for applying microbial colony and population count ...Figure 3.5 Applying colony and population counting rules.Figure 3.6 Dilution and inoculation scheme for most probable number techniqu...

      3 Chapter 4Figure 4.1 Types of culture media that are commonly used in microbiological ...Figure 4.2 Basic techniques as practiced in this exercise.Figure 4.3 Dilution and plating scheme used in basic technique exercise.Figure 4.4 Labeling the bottom of a Petri plate.Figure 4.5 Three‐phase streaking.Figure 4.6 Smear preparation and Gram staining.

      4 Chapter 5Figure 5.1 An overview of the aerobic mesophilic plate count method.Figure 5.2 Suggested dilution scheme for