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

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