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

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Marciane Magnani

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

Marciane Magnani

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English

Springer-Verlag New York Inc.
07 December 2022

Microbiology (non-medical); Food & beverage technology

Series: Methods and Protocols in Food Science

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.

Edited by: Marciane Magnani
Imprint: Springer-Verlag New York Inc.
Country of Publication: United States
Edition: 1st ed. 2021
Dimensions: Height: 254mm, Width: 178mm,
Weight: 493g
ISBN: 9781071619346
ISBN 10: 1071619349
Series: Methods and Protocols in Food Science
Pages: 244
Publication Date: 07 December 2022
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Survival of pathogens on surfaces and the influence of inoculating matrix on survival capabilities.- Enumeration of viable cells of bacteria in food and water with flow cytometry.- Evaluation of physiological characteristics of bacterial cells in foods and water with flow cytometry.- Detection of sublethally injured cells by the selective medium plating technique.- Combining culturing technique and metabarcoding to study microbiota in the meat industry.- Assessment of in vitro biofilms by plate count and crystal violet staining: is one technique enough?.- Evolution assays for the isolation of mutant bacteria resistant to natural antimicrobials.- Preparing yeast suspension through serial dilution for enumeration.- Standardizing suspension of yeast for inoculation in food fermentations.- Enumerating yeast in foods and water using the spread plating technique.- Enumerating distinct yeast in the same food sample.- Detection and quantifiction of yeast species in food samples for quality control.- Evaluation of yeast inoculated in parallel to the autochthonous microbiota in food samples.- Double layer plaque assay technique for enumeration of viruses surrogates.- Detection of protozoan parasites on leafy greens using multiplex PCR.- Viability of Trypanosoma cruzi in food and beverages.- Detection of Giardia cysts and Cryptosporidium oocysts in edible shellfish: choosing a target.- Protocol for the detection of Toxoplasma gondii oocysts in water samples.- Detection of Toxoplasma gondii in milk and cheese.- Detection of Toxoplasma gondii in meat.- Detection of Toxoplasma gondii and Cyclospora cayetanensis in oysters.