Food microbiology : a laboratory manual / by Khalilah Abdul Khalil

Includes tables

Includes bibliographical references

A typical course in food microbiology provides a basic education relevant to spoilage, pathogenic and beneficial microorganisms. The practical component of such a course should trains students in methods to enumerate spoilage and indicator microorganisms, detect pathogens most common in food and assess the beneficial aspects of useful microorganisms.

Methods in this manual are meant to train students to assess the microbiological quality and safety of food. For this reason, the exercise cover basic techniques in depth and schematics of dilutions schemes are included. I strongly encourage instructors to use these exercises as the backbone of the laboratory session and incorporate other exercises ot test kits to reflect the emphasis of your classes.

Finally, I would like to acknowledge the help from all the former food microbiology lecturers and microbiology lab assistants from Microbiology Department, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam in the past 5 years who participate in the teaching and laboratory instructions that led to developing and fine tuning the experiments in this manual.