This second edition details updated methods and protocols for detection and quantification of bacteria, viruses and protozoan in different food matrices (fresh or processed) and freshwater. Chapters introduce the topic, materials, methods, a step-by-step description, figures, graphs or tables. Tips to avoid mistakes that compromise the analytical technique performance and reduce the working time, and supplies. At the end of each chapter, the key references are listed. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater, Second Edition **** aims to provide basic and comprehensive information about protocols and methods for detection, quantification and characterization of microorganisms in foods, without disregarding the limitations or details in each specific procedure.

Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts

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Sampling and analysis of cheese for antimicrobial resistance characterization and isolation of target bacteria.- Generation of custom antibiotic-resistant variants of Salmonella Typhimurium by genetic engineering.- Adaptive evolution assays using increasing concentration of antibiotics to isolate resistant bacterial variants and determination of genetic changes via whole genome sequencing.- Genetic characterization of foodborne pathogens by Pulsed Field Gel Electrophoresis (PFGE): Listeria monocytogenes.- Detection and quantification of marker and non-marker genes of interest in cheese microbiota by qPCR. Focus on biogenic amine gene profiles.- Selection and genotypic characterization of potential bacterial strains for use as protective cultures.- Phenotypic characterization of antimicrobial-resistant variants in foodborne pathogens.- Detection of the protozoan Toxoplasma gondii in meat and meat products.- Screening methods for the selection of resistant bacterial variants based on growth fitness in the presence of antimicrobial agents.- The use of Whole Metagenome Sequencing for microbiome and resistome characterization in food products.- Molecular detection of Hepatitis E virus in pork meat.- Molecular detection of Hepatitis E virus in water.- Molecular detection of Salmonella in meat products.- Double-layer agar plaque protocol for propagation and quantification of SARS-CoV-2 surrogate, bacteriophage Phi6: Techniques and applications.- Detection of human norovirus and hepatitis A virus in berries.