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.- 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.