Encyclopedia of food microbiology/ edited by Richard K. Robinson, Carl A. Batt, Pradip D. Patel

Acetobacter. Acinetobacter. Adenylate Kinase. Aeromonas. Alcaligenes. Alternaria. Arcobacter. Arthrobacter. Aspergillus. Aspergillus. ATP Bioluminescence. Aureobasidium. Bacillus. Bacteria. Bacteriocins. Bacteriodes. Bacteriophage-Based Techniques For Detection of Foodborne Pathogens. Bifidobacterium. Biochemical Identification Techniques--Modern Techniques. Biofilms. Biophysical Techniques For Enhancing Microbiological Analysis. Biosensors. Botrytis. Bovine Spongiform Encephalopathy (Bse). Bread. Brettanomyces. Brevibacterium. Brochothrix. Brucella. Byssochlamys. Campylobacter. Candida. Cellulomonas. Cheese. Chilled Storage of Foods. Cider (Hard Cider). Citrobacter. Clostridium. Cocoa and Coffee Fermentations. Confectionery Products. Corynebacterium. Costs/Benefits of Microbial Origin. Cryptosporidium. Culture Collections. Cyclospora. Debaryomyces. Desulfovibrio. Direct (and Indirect) Conductimetric/Impedimetric Techniques. Direct Epifluorescent Filter Techniques (Deft). Dried Foods. Ecology of Bacteria and Fungi In Foods. Eggs. Electrical Techniques. Enrichment Serology. Enterobacter. Enterobacteriaceae, Coliforms and E. Coli. Enterococcus. Enzyme Immunoassays. Epidemiological Typing Techniques. Escherichia Coli. Escherichia Coli 0157. External Proficiency Testing--A European Perspective. Fermentation (Industrial). Fermented Foods. Fermented Milks. Fish. Flavobacterium. Flow Cytometry. Food Poisoning Outbreaks. Freeze-Drying. Freezing of Foods. Fungi. Fusarium. Genetic Engineering. Genetics of Micro-Organisms. Geotrichum. Giardia. Gluconobacter. Good Manufacturing Practice. Hafnia. Hansenula. Hazard Appraisal (HACCP). Heat Treatment of Foods. Helicobacter. Helminthes and Nematodes. High Pressure Treatment of Foods. History of Food Microbiology. Hurdle Concept. Hydrophobic Grid Membrane Filtration Techniques (Hgmf). Ice Cream. Immunology. Immunomagnetic Particle-Based Techniques. Intermediate Moisture Foods. International Control of Microbiology. Irradiation of Foods. Klebsiella. Kluveromyces. Laboratory Design. Laboratory Management. Lactobacillus. Lactococcus. Lager. Lasers. Leuconostoc. Listeria. Meat and Poultry. Metabolic Pathways. Methanogens. Microbiological Media--Future Developments. Microbiology of Sous-Vide Products. Micrococcus. Microflora of the Intestine. Microscopy. Milk and Milk Products. Minimal Methods of Processing. Molecular Biology--In Microbiological Analysis. Monascus. Moraxella. Mucor. Mycobacterium. Mycotoxins. National Legislation, Guidelines & Standards Governing Microbiology. Natural Anti-Microbial Systems. Neisseria. Neurospora and Rhizopus. Nocardia. Nucleic Acid-Based Assays. Packaging of Foods. Pantoea. Pcr-Based Commercial Tests For Pathogens. Pediococcus. Penicillium. Petrifilm--An Enhanced Cultural Technique. Phycotoxins. Physical Removal of Microfloras. Pichia. Polymer Technologies For Control of Bacterial Adhesion. Predictive Microbiology & Food Safety. Preservatives. Probiotic Bacteria. Process Hygiene. Propionibacterium. Proteus. Pseudomonas. Psychrobacter. Quantitative Risk Analysis. Rapid Methods--A Regulatory Agency View. Rapid Methods For Food Hygiene Inspection. Reference Materials. Rhodotorula. Saccharomyces. Salmonella. Sampling Regimes & Statistical Evaluation of Microbiological Results. Schizosaccharomyces. Serratia. Shellfish (Molluscs and Crustacea). Shewanella. Shigella. Single Cell Protein. Spoilage of Plant Products. Spoilage Problems. Staphylococcus. Starter Cultures. Streptococcus. Streptomyces. Thermus. Torulopsis. Total Counts. Total Viable Counts. Trichinella. Trichoderma. Trichothecium. Ultrasonic Imaging. Ultrasonic Standing Waves. Ultra-Violet Light. Vagococcus. Verotoxigenic E. Coli. Verotoxigenic E. Coli and Shigella Spp.. Vibrio. Vinegar. Viruses. Water Quality Assessment. Waterborne Parasites. Wines. Xanthomonas. Xeromyces. Yeasts. Yersinia. Zygosaccharomyces. Zymomonas.