Ahmed E. Yousef - Analytical Food Microbiology

1 COVER

2 TITLE PAGE

3 COPYRIGHT PAGE

4 PREFACE

5 PART I: BASICS OF FOOD MICROBIOLOGY LABORATORY CHAPTER 1: LABORATORY SAFETY BACKGROUND PERSONAL SAFETY IN THE LABORATORY MATERIALS IN MICROBIOLOGY LABORATORY PRACTICAL ASPECTS REFERENCE CHAPTER 2: SAMPLING FOR MICROBIOLOGICAL ANALYSIS OF FOOD AND PROCESSING ENVIRONMENT THEORETICAL ASPECTS PRACTICING SAMPLING AND SAMPLE PREPARATION CHAPTER 3: ENUMERATION OF MICROORGANISMS IN FOODINTRODUCTION PLATE COUNT METHOD MOST PROBABLE NUMBER METHOD SELECTED REFERENCES QUESTIONS CHAPTER 4: PRACTICING BASIC TECHNIQUESINTRODUCTION OBJECTIVES MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: DILUTION AND PLATING SESSION 2: POPULATION COUNTING AND COLONY STREAKING SESSION 3: MORPHOLOGICAL EXAMINATION

6 PART II: FOOD MICROBIOTA CHAPTER 5: AEROBIC MESOPHILIC PLATE COUNTINTRODUCTION OBJECTIVES MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: SAMPLING, HOMOGENIZATION, DILUTION, PLATING, AND INCUBATION SESSION 2: COLONY COUNTING AND ISOLATION SESSION 3: EXAMINING COLONY AND CELL MORPHOLOGIES CHAPTER 6: MESOPHILIC SPOREFORMING BACTERIAINTRODUCTION OBJECTIVES MEDIA AND INCUBATION CONDITIONS MICROSCOPY METHODS PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: SAMPLE PREPARATION, PLATING, AND INCUBATION MATERIALS AND EQUIPMENT PROCEDURE SESSION 2: SPORE ENUMERATION AND EXAMINING SPORULATION MATERIALS AND EQUIPMENT PROCEDURE SESSION 3: MICROSCOPIC EXAMINATION OF SPORES CHAPTER 7: Pseudomonas SPECIES AND OTHER SPOILAGE PSYCHROTROPHSINTRODUCTION OBJECTIVES MEDIA AND TESTS PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: SAMPLING AND PLATING PROCEDURE SESSION 2: ENUMERATION OF Pseudomonas SPECIES AND TESTING FOR ENZYMATIC ACTIVITY PROCEDURE SESSION 3: DETECTING ENZYMATIC ACTIVITY SESSION 4: ENUMERATION OF AEROBIC PSYCHROTROPHS CHAPTER 8: DETECTION AND ENUMERATION OF Enterobacteriaceae IN FOODINTRODUCTION OBJECTIVES MEDIA AND TESTS PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: PREPARATION OF MOST PROBABLE NUMBER TUBES SESSION 2: PRESUMPTIVE MPN DETERMINATION SESSION 3: PRESUMPTIVE MPN DETERMINATION AND CONFIRMATION SESSION 4: CONFIRMATION CHAPTER 9: EXAMINATION AND ENUMERATION OF FOODBORNE FUNGIINTRODUCTION OBJECTIVES MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: EXAMINATION OF FOOD FOR MOLDINESS AND PREPARING SAMPLES FOR FUNGI ENUMERATION SESSION 2: EXAMINATION OF PRE‐MOUNTED FUNGAL SPECIMENS SESSION 3: DETERMINING FUNGI POPULATION AND ISOLATE MORPHOLOGY

7 PART III: FOODBORNE PATHOGENS CHAPTER 10: Staphylococcus aureus INTRODUCTION SELECTED REFERENCES EXERCISE I: ENUMERATION, ISOLATION, AND IDENTIFICATION OF Staphylococcus aureus IN FOOD SESSION 1: SAMPLING, HOMOGENIZATION, DILUTION, AND INOCULATION OF MPN TUBES SESSION 2: SCREENING MPN TUBES USING Staphylococcus SELECTIVE‐DIFFERENTIAL MEDIUM SESSION 3: INSPECTING AND ISOLATING PRESUMPTIVE Staphylococcus aureus COLONIES SESSION 4: CONFIRMING Staphylococcus aureus IDENTITY AND CALCULATING S. AUREUS MPN EXERCISE 2: EXPRESSION OF ENTEROTOXIN GENES BY Staphylococcus aureus FOOD ISOLATES SESSION 1: DETECTION OF SEA GENE: DNA EXTRACTION AND PREPARING FOR PCR SESSION 2: DETECTION OF SEA GENE: GEL ELECTROPHORESIS SESSION 3: DETECTION OF SEA GENE: ELECTROPHORESIS RESULTS OBSERVATION SESSION 4: DETECTING THE EXPRESSION OF STAPHYLOCOCCAL ENTEROTOXINS USING ELISA CHAPTER 11: Listeria monocytogenes INTRODUCTION PROCEDURE OVERVIEW SELECTED REFERENCES EXERCISE I: DETECTION OF Listeria SPECIES USING CULTURE‐BASED METHOD SESSION 1: SAMPLE PREPARATION AND ENRICHMENT SESSION 2: ISOLATION SESSION 3: IDENTIFICATION SESSION 4: MORPHOLOGICAL AND BIOCHEMICAL CHARACTERIZATION EXERCISE II: DETECTION OF Listeria monocytogenes USING PCR‐BASED METHOD SESSION 1: SAMPLE PREPARATION AND ENRICHMENT SESSION 2: DNA EXTRACTION AND PCR SESSION 3: GEL ELECTROPHORESIS SESSION 4: ELECTROPHORESIS RESULTS CHAPTER 12: Salmonella enterica INTRODUCTION PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: PRE‐ENRICHMENT SESSION 2: SELECTIVE ENRICHMENT SESSION 3: SAMPLE SCREENING AND Salmonella ISOLATION MATERIALS AND EQUIPMENT PROCEDURE SESSION 4: ISOLATION SESSION 5: IDENTIFICATION SESSION 6: SCORING API STRIPS CHAPTER 13: SHIGA TOXIN‐PRODUCING Escherichia coli INTRODUCTION OBJECTIVES DETECTION OF STEC IN FOOD MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: ENRICHMENT SESSION 2: RAPID SCREENING BY MULTIPLEX PCR SESSION 3: GEL ELECTROPHORESIS SESSION 4: ISOLATION SESSION 5: ISOLATION (CONTINUED) SESSION 6: SCREENING ISOLATES FOR VIRULENCE GENES: PCR SESSION 7: SCREENING OF ISOLATES FOR VIRULENCE GENES: GEL ELECTROPHORESIS AND ISOLATE SELECTION SESSION 8: ISOLATE IDENTITY CONFIRMATION: BIOCHEMICAL TESTING

8 PART IV: CONTROL OF FOODBORNE MICROORGANISMS CHAPTER 14: THERMAL RESISTANCE OF MICROORGANISMS IN FOODINTRODUCTION OBJECTIVES MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: INOCULATION AND THERMAL TREATMENTS OF TWO MICROORGANISMS SESSION 2: HEAT TREATMENTS OF Enterococcus sp. AT 60 AND 65°C SESSION 3: COUNTING ENTEROCOCCUS SP. SURVIVORS SESSION 4: DETERMINATION OF D‐VALUES AND Z‐VALUE CHAPTER 15: PRODUCTION OF BACTERIOCINS IN MILKINTRODUCTION OBJECTIVES MEDIA PROCEDURE OVERVIEW SELECTED REFERENCES SESSION 1: FERMENTATION SESSION 2: ANALYSIS OF FERMENTED MILK SESSION 3: LACTIC ACID BACTERIA COUNT (CONTINUED) AND BACTERIOCIN BIOASSAY SESSION 4: BACTERIOCIN BIOASSAY (CONTINUED)

9 APPENDIX I LABORATORY EXERCISE REPORT OUTLINE DATA PRESENTATION MISCELLANOUS WRITING ISSUES

10 APPENDIX II BACTERIAL AND FUNGAL STRAINS RECOMMENDED FOR USE AS CONTROL ORGANISMS

11 APPENDIX III MICROBIOLOGICAL MEDIA MEDIA PREPARATION GUIDELINES MEDIA RECIPES

12 APPENDIX IV SUPPLIES AND EQUIPMENT AVAILABILITY EQUIPMENT SUPPLIES

13 INDEX

14 END USER LICENSE AGREEMENT

1 Chapter 3 TABLE 3.1 Microbial population count in cooked meat. TABLE 3.2 Most Probable Number (MPN) estimatesa based on the number of positive t...

2 Chapter 4 TABLE 4.1 Counts of test culture population in the sample tube, based on serial d...TABLE 4.2 Microscope examination of isolated bacteria from streaked PCA plates, a...

3 Chapter 5TABLE 5.1 Approximate representation of different categories of foodborne microor...TABLE 5.2 {Add a descriptive title for this data set, including food sample used,...TABLE 5.3 {Add a descriptive title for this data, including food sample used, med...

4 Chapter 6TABLE 6.1 Sporeforming bacteria of importance in food.TABLE 6.2 {add a descriptive title and footnotes for this data, including food sa...TABLE 6.3 {add a descriptive title and footnotes for this data, including food sa...

5 Chapter 7TABLE 7.1 {Add descriptive title}TABLE 7.2 Proteolytic and lipolytic activity of Pseudomonas spp. isolated from r...TABLE 7.3 {Add descriptive title}

6 Chapter 8TABLE 8.1 {add a descriptive title and footnotes for this data, including food sa...TABLE 8.2 {Add a descriptive title and footnotes for this data, including food sa...

7 Chapter 9TABLE 9.1 Characteristics of foodborne molds. The anamorph‐teleomorph relationshi...TABLE 9.2 Characteristics of foodborne yeasts. The anamorph‐telemorph relationshi...TABLE 9.3 {Provide a descriptive title}TABLE 9.4 {add a descriptive title for this data. Add also appropriate footnotes}TABLE 9.5 Fungi colony and population counts in foods analyzed by ______ and ____...TABLE 9.6 Colony and cell morphology of fungi isolated from ________ {food analyz...

8 Chapter 10TABLE 10.1 Characteristics of selected Staphylococcus spp.TABLE 10.2 Results of tests needed to determine Staphylococcus aureus most‐probab...TABLE 10.3 (Propose a meaningful title)TABLE 10.4 Forward and reverse primers for Staphylococcus aureus enterotoxin A ge...TABLE 10.5 {Use appropriate title}TABLE 10.6 {add a descriptive title and footnotes for this data, including food s...