Module 13 Food Microbiology
Section outline
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Food products provide rich environments for microbial growth. In this lab, students examine microorganisms found in milk, poultry, and other foods using serial dilution and standard plate count techniques. The lab emphasizes food safety, microbial indicators, and the importance of proper food handling.
Typical growth on EMB. Left - a non-lactose fermentor. Right - a vigorous lactose fermenter such as E. coli produces a characteristic green sheen. BioLibreTexts. https://bio.libretexts.org/Courses/City_College_of_San_Francisco/Microbiology_Lab_Manual_%28Miraglia%29/01%3A_New_Page/1.12%3A_Completion_of_the_ID_ProjectUpon completion of this module, you will be able to:
- Explain how microorganisms contaminate food
- Perform serial dilutions and standard plate counts
- Interpret CFU data to estimate microbial load
- Relate microbial presence to food safety practices
To achieve these objectives:
- Read the Module 13 Introduction
- Read and view the materials in the Module #13 Pressbooks book
- Read Lab #13 in Medical Microbiology for Nursing and Allied Health Lab Manual
- Complete the discussion board, quiz, and lab report.
Module Pressbooks Resources and Activities
You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.
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