Food microbiology laboratory

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Food microbiology

Text of Food microbiology laboratory

  • 1. covercover next page >Covertitle: Food Microbiology Laboratory CRC Series inContemporary Food Scienceauthor: McLandsborough, Lynne Ann.publisher: CRC Pressisbn10 | asin: 0849312671print isbn13: 9780849312670ebook isbn13: 9780203485279language: Englishsubject Food--Laboratory manuals.--Microbiology , Aliments--Manuels de laboratoire.--Microbiologiepublication date: 2005lcc: QR115.M397 2005ebddc: 664/.001/579subject: Food--Laboratory manuals.--Microbiology , Aliments--Manuels de laboratoire.--Microbiologiecover next page >file:///C:/...0Microbiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/cover.html[3/5/2010 1:20:02]

2. page_i< previous page page_i next page >Page iFOOD MICROBIOLOGY LABORATORY< previous page page_i next page >file:///C:/...Microbiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_i.html[3/5/2010 1:20:05] 3. page_ii< previous page page_ii next page >Page iiCRC Series in CONTEMPORARY FOOD SCIENCEFergus M.Clydesdale, Series EditorUniversity of Massachusetts, AmherstPublished Titles:New Food Product Development: From Concept to MarketplaceGordon W.FullerFood Properties HandbookShafiur RahmanAseptic Processing and Packaging of Foods: Food Industry PerspectivesJarius David, V.R.Carlson, and Ralph GravesHandbook of Food Spoilage YeastsTibor Deak and Larry R.BeauchatGetting the Most Out of Your Consultant: A Guide to Selection Through ImplementationGordon W.FullerFood Emulsions: Principles, Practice, and TechniquesDavid Julian McClementsAntioxidant Status, Diet, Nutrition, and HealthAndreas M.PapasFood Shelf Life StabilityN.A.Michael Eskin and David S. RobinsonBread StalingPavinee Chinachoti and Yael VodovotzFood Consumers and the Food IndustryGordon W.FullerInterdisciplinary Food Safety ResearchNeal M.Hooker and Elsa A.MuranoAutomation for Food Engineering: Food Quality Quantization and Process ControlYanbo Huang, A.Dale Whittaker, and Ronald E.LaceyIntroduction to Food BiotechnologyPerry Johnson-GreenThe Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists,Second EditionConnie M.Weaver and James R.DanielModeling Microbial Responses in FoodRobin C.McKellar and Xuewen Lu< previous page page_ii next page >file:///C:/...icrobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_ii.html[3/5/2010 1:20:05] 4. page_iii< previous page page_iii next page >Page iiiCRC Series inCONTEMPORARY FOOD SCIENCEFOOD MICROBIOLOGY LABORATORYLynne McLandsboroughCRC PRESSBoca Raton London New York Washington, D.C.< previous page page_iii next page >file:///C:/...icrobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_iii.html[3/5/2010 1:20:06] 5. page_iv< previous page page_iv next page >Page ivThis edition published in the Taylor & Francis e-Library, 2005.To purchase your own copy of this or any of Taylor & Francis or Routledges collection of thousands ofeBooks please go to www.eBookstore.tandf.co.uk.Library of Congress Cataloging-in-Publication DataMcLandsborough, Lynne Ann.Food microbiology laboratory/Lynne A.McLandsborough.p.cm.(CRC series in contenporary food science)Includes bibliographical references and index.ISBN 0-8493-1267-1 (alk. paper)1. FoodMicrobiologyLaboratory manuals. I. Title. II. Series.QR115.M397 2003664.001579dc212003046140This book contains information obtained from authentic and highly regarded sources. Reprinted materialis quoted with permission, and sources are indicated.A wide variety of references are listed. Reasonable efforts have been made to publish reliable data andinformation, but the authors and the publisher cannotassume responsibility for the validity of all materials or for the consequences of their use.Neither this book nor any part may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying,microfilming, and recording, or by any information storage or retrieval system, without prior permissionin writing from the publisher.The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, forcreating new works, or for resale. Specific permissionmust be obtained in writing from CRC Press LLC for such copying.Direct all inquiries to CRC Press LLC, 2000 N.W.Corporate Blvd., Boca Raton, Florida 33431.Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and areused only for identification and explanation, withoutintent to infringe.Visit the CRC Press Web site at www.crcpress.com 2005 by CRC Press LLCNo claim to original U.S. Government worksISBN 0-203-48527-0 Master e-book ISBNISBN 0-203-61161-6 (OEB Format)International Standard Book Number 0-8493-1267-1 (Print Edition)Library of Congress Card Number 2003046140< previous page page_iv next page >file:///C:/...icrobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_iv.html[3/5/2010 1:20:06] 6. page_v< previous page page_v next page >Page vPrefaceMicrobiology is a laboratory science. As an undergraduate, I was a good general science student and didwell in my classes, regardless of the subject matter. However, I thought that laboratories were tediousexercises that rarely enhanced the information being taught in lecture, until I took my first course inmicrobiology. I have been a student of microbiology for the past 20 years, and I still believe that tounderstand basic microbiology (and food microbiology), one needs some experience in the laboratory.For this reason, I believe that lectures cannot be separated from a concurrent food microbiologylaboratory, and the two should complement each other. These laboratory exercises evolved over 8 yearsof teaching. Students using these exercises range from food science seniors who have taken anintroductory microbiology course to dietetics majors who have no background in microbiology. For thisreason, the first laboratories cover basic techniques in depth, and schematics of dilution schemes areincluded for all exercises. In addition, all parameters and dilutions presented in this text have beenoptimized to ensure the success of each exercise, because time and money constraints preventclassroom laboratory instructors from allowing students to learn through experimental failures.This text is not intended to be a comprehensive guide to all techniques and the detection of allorganisms from foods. Instead, presented are 18 exercises that cover the basic concepts of foodmicrobiology, including variations of detection and enumeration assays. I encourage instructors to usethese exercises as the backbone of the laboratory session and incorporate other exercises or test kits toreflect the emphasis of your classes. Typically, I use eight to nine of these laboratories and add incommercial rapid test kits, depending upon my budget each semester. For example, in Laboratory 3, wewill often use a commercial MPN for coliforms (SimPlates, BioControl Systems, Inc., Bellevue,Washington) in addition to the traditional three-tube most probable number (MPN). A commercialenzyme-linked immunosorbent assay (ELISA) kit or polymerase chain reaction (PCR) will often beincorporated in the pathogen labs to build on difficult topics for students to conceptualize. A usefulsource for information about rapidly changing test kits and whether or not they have Association ofAnalytical Chemists (AOAC) verification can be found at http://www.aoac.org/testkits/microbiology-kits.htm.< previous page page_v next page >file:///C:/...icrobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_v.html[3/5/2010 1:20:07] 7. page_vi< previous page page_vi next page >Page viThis page intentionally left blank.< previous page page_vi next page >file:///C:/...icrobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_vi.html[3/5/2010 1:20:07] 8. page_vii< previous page page_vii next page >Page viiAcknowledgmentsI greatly appreciate everyone who has given me invaluable help and assistance in assembling theselaboratory exercises. I would like to thank Ron Labbe and Robert Levin for their insights and experience.My first teaching assistant William K.Shaw, Jr., developed Laboratories 7 and 15 and helped in everyaspect of the evolution of this text. Emmanouil Apostilidis and Chris Kosteck optimized the parametersused in Laboratories 14 and 18, respectively. John Wood, a highly creative undergraduate in ourdepartment, drew the fungal illustrations in Laboratory 2. In addition, my deepest thanks go to thosewho took the time to review this manuscript: William K.Shaw, Jr., Caroline Cronin, and Marcus Teixeira.Finally, I want to thank my husband Edward, son Aaron, and daughter Sophia for their love, support,and patience during this project.Lynne A.McLandsboroughUniversity of Massachusetts, Amherst< previous page page_vii next page >file:///C:/...icrobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_vii.html[3/5/2010 1:20:08] 9. page_viii< previous page page_viii next page >Page viiiThis page intentionally left blank.< previous page page_viii next page >file:///C:/...crobiology%20Laboratory%20%28Crc%20Series%20in%20Contemporary%20Food%20Science%29/files/page_viii.html[3/5/2010 1:20:08] 10. page_ix< previous page page_ix next page >Page ixThe AuthorLynne A.McLandsborough, Ph.D., is an associate professor in the department of food science,University of Massachusetts, Amherst, MA.Dr. McLandsborough received her B.A. degree in microbiology from Miami University (Ohio) in 1986. Shereceived her M.S. and Ph.D. degrees in food science from the University of Minnesota in 1989 and 1993,respectively. She held a postdoctoral fellowship in the department of microbiology at the University