Laboratory manual of food microbiology - Garg, Neelima; Garg, K. L.; Mukerji, K. G. (New Delhi, India I.K. International Publishing House, 2018)
1. Microbiology Laboratory Orientation -- 2. Sterilization and Disinfection -- 3. Media Preparation -- 4. Microscope -- 5. Aseptic Culture Techniques -- 6. Isolating Bacteria: Pure Culture Techniques -- 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 Yeasts and Moulds -- 15. Microbiological Examination of Various Food Materials -- 16. Microbial Examination of Canned Foods -- 17. Water Microbiology -- 18. Isolation and Identification of Common Food-Borne Pathogens --19. Microbial Standards for Different Foods and Drinking Water -- 20. Chemical Food Preservatives -- 21. Heat Preservations of Microorganisms -- 22. Disinfectants and Antiseptics -- 23. Preservation of Cultures -- 24. Food Fermentation -- 25. Good Manufacturing Practice, Codex Alimentarius and HACCP -- 26. Media and Reagents -- Index.
Includes index.
Keywords: Food microbiology; Food microbiology -- Laboratory manuals