Élelmiszer-mikrobiológia laboratóriumi gyakorlatok [Laboratory Manual of Food Microbiology]
The introduction of the Laboratory manual of food microbiology contains the microbiology laboratory safety rules and procedures and the requirements on sampling and sample preparation needed for an effective microbiological food analysis. This is followed by a laboratory exercise that deals with the detection of microorganisms present in the environment, the importance of which is manifested in drawing attention to precaution both in laboratory work and in food production.
The laboratory manual contains laboratory practices that allow the examination of the properties of microorganisms (bacteria, yeasts, moulds) that are important regarding food with microscopic techniques, their detection by culture methods, and methods for the determination of viable cell counts. In connection with various factors that influence the life of microorganisms, we can be mention the laboratory exercises that show the effect of temperature, water activity, antibiotics, and various plant origin substances. The most important part of the laboratory manual is the description of the methods for determining the microbiological quality of different foods: fresh vegetables and fruits, milk and dairy products, bakery products, meat and meat products, canned food and drinking water. The final chapter contains the biochemical confirmatory tests used to identify bacteria isolated from food.