This volume details methods and procedures used to detect and enumerate bacteria in food. Chapters guide readers through food and beverage matrices, techniques used to enumerate bacteria, mixed bacterial strains (naturally present or inoculated), yeast, viruses, protozoan in distinct food matrices, and freshwater.Authoritative and cutting-edge, Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater aims to provide a basic understanding on detection and enumeration of microorganisms in foods.

Inhalt

1. Survival of pathogens on surfaces and the influence of inoculating matrix on survival capabilities

Matthew J. Igo and Donald W. Schaffner

2. Enumeration of viable cells of bacteria in food and water with flow cytometry

Jossana Pereira de Sousa Guedes, and Evandro Leite de Souza

3. Evaluation of physiological characteristics of bacterial cells in foods and water with flow cytometry

Jossana Pereira de Sousa Guedes, and Evandro Leite de Souza

4. Detection of sublethally injured cells by the selective medium plating technique

Elisa Pagán, Daniel Berdejo, Natalia Merino, and Diego García-Gonzalo, Rafael Pagán

5. Combining culturing technique and metabarcoding to study microbiota in the meat industry

Natalia Merino, Elisa Pagán, Daniel Berdejo, Rafael Pagán, and Diego García-Gonzalo

6. Assessment of in vitro biofilms by plate count and crystal violet staining: is one technique enough?

Elisa Gascón, Natalia Merino, Elisa Pagán, Daniel Berdejo, Rafael Pagán, and Diego García-Gonzalo

7. Evolution assays for the isolation of mutant bacteria resistant to natural antimicrobials Daniel Berdejo, Elisa Pagán, Natalia Merino, and Diego García-Gonzalo, Rafael Pagán

8. Preparing yeast suspension through serial dilution for enumeration

Cíntia Lacerda Ramos and Karina Teixeira Magalhaes-Guedes

9. Standardizing suspension of yeast for inoculation in food fermentations Luara Aparecida Simões, Angélica Cristina de Souza, Rosane Freitas Schwan, and Disney Ribeiro Dias

10. Enumerating yeast in foods and water using the spread plating technique Angélica Cristina de Souza, Luara Aparecida Simões, Rosane Freitas Schwan, and Disney Ribeiro Dias

11. Enumerating distinct yeast in the same food sample

Luara Aparecida Simões, Angélica Cristina de Souza, Rosane Freitas Schwan, and Disney Ribeiro Dias

12. Detection and quantification of yeast species in food samples for quality control

Cíntia Lacerda Ramos and Karina Teixeira Magalhaes-Guedes

13. Evaluation of yeast inoculated in parallel to the autochthonous microbiota in food samples

Maria Gabriela Cruz Pedrozo Miguel, Luara Aparecida Simões, Disney Ribeiro Dias, and Rosane Freitas Schwan

14. Double layer plaque assay technique for enumeration of viruses surrogates

Ruthchelly Tavares da Silva, Maria Mayara de Souza Grilo, Marciane Magnani, and Geany Targino de Souza Pedrosa

15. Detection of protozoan parasites on leafy greens using multiplex PCR

Minji Kim and Karen Shapiro

16. Viability of Trypanosoma cruzi in food and beverages

Rodrigo Labello Barbosa and Karen Signori Pereira

17. Detection of Giardia cysts and Cryptosporidium oocysts in edible shellfish: choosing a target D...