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Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater [2021]

1
Survival of Pathogens on Surfaces and the Influence of Inoculating Matrix on Survival Capabilities
2
Enumeration of Viable Cells of Bacteria in Food and Water with Flow Cytometry
3
Evaluation of Physiological Characteristics of Bacterial Cells in Foods and Water with Flow Cytometry
4
Detection of Sublethally Injured Cells by the Selective Medium Plating Technique
5
Combining Culturing Technique and Metabarcoding to Study Microbiota in the Meat Industry
6
Assessment of In Vitro Biofilms by Plate Count and Crystal Violet Staining: Is One Technique Enough?
7
Evolution Assays for the Isolation of Mutant Bacteria Resistant to Natural Antimicrobials
8
Preparing Yeast Suspension Through Serial Dilution for Enumeration
9
Standardizing Suspension of Yeast for Inoculation in Food Fermentations
10
Enumerating Yeast in Foods and Water Using the Spread Plating Technique
11
Enumerating Distinct Yeast in the Same Food Sample
12
Detection and Quantification of Yeast Species in Food Samples for Quality Control
13
Evaluation of Yeast Inoculated in Parallel to the Autochthonous Microbiota in Food Samples
14
Double-Layer Plaque Assay Technique for Enumeration of Virus Surrogates
15
Detection of Protozoan Parasites on Leafy Greens Using Multiplex PCR
16
Viability of <italic>Trypanosoma cruzi</italic> in Food and Beverages
17
Detection of <italic>Giardia</italic> Cysts and <italic>Cryptosporidium</italic> Oocysts in Edible Shellfish: Choosing a Target
18
Protocol for the Detection of <italic>Toxoplasma gondii</italic> Oocysts in Water Samples
19
Detection of <italic>Toxoplasma gondii</italic> in Milk and Cheese
20
Detection of <italic>Toxoplasma Gondii</italic> in Meat
21
Detection of <italic>Toxoplasma Gondii</italic> and <italic>Cyclospora Cayetanensis</italic> in Oysters
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