• Laboratory Manual Of Food Microbiology
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Laboratory Manual Of Food Microbiology

By Neelima Garg, K.L.Garg, K.G. Mukerji more
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Product Specifications

Publisher IK International All Immunology and Microbiology books by IK International
ISBN 9789380578019
Author: Neelima Garg, K.L.Garg, K.G. Mukerji
Number of Pages 209
Edition First Edition
Available
Available in all digital devices
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Laboratory Manual Of Food Microbiology - Page 1 Laboratory Manual Of Food Microbiology - Page 2 Laboratory Manual Of Food Microbiology - Page 3 Laboratory Manual Of Food Microbiology - Page 4 Laboratory Manual Of Food Microbiology - Page 5

Laboratory Manual Of Food Microbiology by Neelima Garg, K.L.Garg, K.G. Mukerji
Book Summary:

Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques.

Audience of the Book :
This book Useful for engineering students.
Key Features:

1. Contains an introductory chapter on microbiology laboratory orientation, and a final chapter on good manufacturing practice, Codex Alimentarius and HACCP.

2. Has a compilation of 25 experiments on different aspects and techniques of food microbiology.

3. Focuses on procedures for detecting pathogens in food, helping readers to practice cultural and biochemical methods.

4. Has a separate section on beneficial microorganism as well.

Table of Contents:

1. Microbiology Laboratory Orientation

2. Sterilization and Disinfection

3. Media Preparation

4. Microscope

5. Aseptic Culture Technique

6. Isolating Bacteria: Pure Culture Technique

7. Enumeration of Bacteria

8. Colony Description

9. Microscopic Examination of Living Bacteria

10. Antibiotic Sensitivity Testing

11. Biochemical Tests for Identification of Bacteria

12. Isolation of Moulds

13. Enumeration of Yeasts and Moulds in Foods

14. Microscopic Examination of Moulds

15. Microbiological Examination of various Food Materials

16. Microbial Examination of Canned Foods

17. Water Microbiology

18. Solation and Identification of Common Food Borne Pathogens

19. Microbial Standards for Different Foods and Drinking Water

20. Chemical Food Preservatives

21. Heat Preservation of Microorganisms

22. Disinfectants and Antiseptics

23. Preservation of Microbial Cultures

24. Food Fermentations

25. Good Manufacturing Practice Codex Alimentarius and Haccp

26. Media and Reagents Index

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