PART I. BASICS OF FOOD MICROBIOLOGY LABORATORY.

1. BASIC MICROBIOLOGICAL TECHNIQUES.

PART II. FOOD MICROBIOTA.

2. TOTAL PLATE COUNT.

3. YEASTS AND MOLDS.

4. COLIFORM COUNT IN FOOD.

5. MESOPHILIC AEROBIC AND ANAEROBIC SPORES.

6. MICROBIOTA OF FOOD PROCESSING ENVIRONMENT.

PART III. FOOD-TRANSMITTED PATHOGENS.

7. Staphylococcus aureus.

8. Listeria monocytogenes.

9. Salmonella.

10. Escherichia coli O157:H7.

PART IV. FOOD FERMENTATION.

11. LACTIC ACID FERMENTATION AND BACTERIOCIN PRODUCTION.

APPENDIX A: LABORATORY EXERCISE REPORT.

APPENDIX B: MICROBIAL GROWTH KINETICS.

APPENDIX C: MICROBIOLOGICAL MEDIA.

INDEX.