Food Microbiology Laboratory for the Food Science Student – A Practical Approach (2023) Cangliang Shen

Description

This is the second edition of a food microbiology laboratory textbook, offering a revised and updated practical approach for food science students. The new edition includes five new chapters covering essential laboratory techniques such as Thermal Inactivation of Escherichia coli O157:H7, evaluating the antimicrobial activity of chlorine water on produce, assessing Salmonella cross-contamination using the Most Probable Number (MPN) technique, DNA extraction and purity determination of foodborne pathogens, and the practice of Multiplex PCR for bacterial identification. It also features new lab work flowcharts.