Food Inspection Technology - Microbiology Part (Suitable for Food Inspection and Quality Control Technology Major)

Author: Liu Yongcheng
Publisher:
Publish Date: 2006-09-01
Features: This book is organized and compiled by the author based on years of teaching practice and social surveys. Its purpose is to focus on cultivating high-quality food inspection skills talents that meet the needs of food industry development, supermarkets, farmers' markets, food hygiene supervision departments, etc. It aims to lay a solid foundation and create conditions for the employment of vocational college students in this major. Therefore, when compiling the book, the author always keeps in mind Premier Wen Jiabao's instructions at the National Vocational Education Work Conference regarding "deepening teaching reform and emphasizing the application of knowledge in practice." The entire book focuses on the essential common knowledge and technical skills that food microbiology inspectors must master, while downplaying related theoretical knowledge. Through studying this book, students can comprehensively and systematically master inspection techniques, covering both the testing techniques for total bacterial count and coliform group count in food hygiene, as well as the testing techniques for pathogenic microorganisms transmitted by food to humans. It also introduces rapid testing methods for food microbiology. According to state regulations, food inspectors must hold certifications. To meet the needs of readers for practical training and certification exams, two sets of "Advanced Food Inspection Skills Operation Examination Simulation Papers" are compiled at the end of the book.