Section 1 Introduction to Microbiological Inspection of Food
I. Development history
Second, the role and status
Third, rapid detection and automation of food microorganisms.
Section 2 Microbes in Food
First, the classification of food microorganisms
Second, the source of food microorganisms
Three. Overview of food microorganisms
Section III Objects of Microbiological Inspection of Food
First, the total number of colonies
Second, Escherichia coli.
Third, salmonella
Fourth, Shigella
Verb (abbreviation for verb) Escherichia coli
Six, Staphylococcus aureus
Seven, botulinum and botulinum toxin
Eight, mold and yeast
Review exercises
Chapter II Basic Conditions and Equipment for Microbiological Inspection of Food
Section 1 Microbiological Laboratory
First, the basic conditions of microbiology laboratory
Second, the inspector's manual
Section 2 sterile room
First, the structure and requirements of the sterile room
Second, fumigation and disinfection of aseptic room
Third, the detection of sterility in sterile room
Section 3 Common Instruments and Equipment for Microbiological Inspection of Food
A, ordinary optical microscope
Second, the incubator
Third, the electrothermal constant temperature drying oven
Fourth, high-pressure steam sterilizer
Verb (abbreviation of verb) purification platform
Six, water bath pot
Seven, centrifuge
Eight, refrigerator
Nine, BACTOMETER automatic microbial detector
X.VIDAS and miniVIDAS automatic enzyme-linked immunofluorescence detectors
Section 4 Common Glassware for Microbiological Inspection of Food
I. Types of glassware
Second, the cleaning and cleaning of glassware
Third, the finishing of glassware.
Fourth, the sterilization of glassware
Review exercises
Chapter III Microbiological Inspection Techniques for Food Hygiene
Section 1 General Rules for Microbiological Inspection of Food Hygiene
I. Sample collection
Second, check
Third, sample processing
Four. Inspection and reporting
Section 2 Preparation of Common Samples in Microbiological Inspection of Food Hygiene
I. Collection and processing of meat and meat products samples
Second, the preparation of milk and dairy products samples
Thirdly, the preparation of eggs and egg products samples.
Fourthly, the preparation of beverage and frozen beverage samples.
5. Preparation of condiment samples
Six, cold food, bean products sample preparation
Seven, candy, cake sample preparation.
Eight, the preparation of alcohol samples.
Nine, instant noodle sample preparation
Ten, canned food sample preparation
Section 3 Determination of Total Colony in Food Hygiene
A, standard plate culture colony count method
Second, other methods.
Section 4 Determination of coliform bacteria in food hygiene
I. Equipment and materials
Second, the culture medium and reagents
Third, the inspection procedures
Fourth, the operation steps
Verb (abbreviation of verb) matters needing attention
Review exercises
Chapter IV Inspection of Common Pathogenic Microorganisms in Food
Section 1 Salmonella inspection
I. Biological characteristics
Second, the conventional inspection methods
III. miniVIDAS Rapid Test Method
Section 2 Shigella inspection
I. Biological characteristics
Second, the equipment needed for inspection
Third, the inspection procedures
Fourth, the operation method
Section 3 Inspection of Staphylococcus aureus
I. Biological characteristics
Second, the routine inspection methods
III. III. Rapid detection method of 3m petrochemical film
Section 4 Inspection of Botox
I. Biological characteristics
Second, the equipment needed for inspection
Third, the inspection procedures
Fourth, the operation steps
Review exercises
Chapter V Microbiological Examination in Fermented Food
Section 1 Inspection of Lactic Acid Bacteria in Lactic Acid Bacteria Beverage
I. Biological characteristics
Second, the equipment needed for inspection
Third, the inspection procedures
Fourth, the operation method
Section 2 Count of Mould and Yeast in Food
I. Biological characteristics
Second, the equipment needed for inspection
Third, the inspection procedures
Fourth, the operation steps
Attachment: Preparation method of culture medium
Section III Microbiological Inspection Technology of Fermented Wine
A, microbial analysis equipment
2. Detection and identification of microorganisms and direct counting of yeasts
Review exercises
Chapter VI Food Microbiological Inspection Experiment
Experiment 1 Cleaning, Bandaging and Dry Heat Sterilization of Common Glassware
Preparation and sterilization of culture medium in experiment 2
Experiment 3 Determination of the total number of colonies in beverage products
Determination of coliform bacteria in experimental four-cooked meat products
Detection of Shigella in fresh egg liquid in Experiment 5
Experiment 6 Detection of Staphylococcus aureus in Sausage
Experiment 7 Determination of the number of molds in soy sauce
refer to