Encyclopedia of Food Microbiology

Editor: Robinson, R.
Publication Year: 2014
Publisher: Elsevier Science & Technology

Single-User Purchase Price: $2100.00
Unlimited-User Purchase Price: $3150.00
ISBN: 978-0-12-384730-0
Category: Agriculture, Aquaculture & Food Sciences
Image Count: 1691
Book Status: Available
Table of Contents

The largest comprehensive reference source of current knowledge available in the field of food microbiology.

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Table of Contents

  • Editor-in-Chief
  • Editor
  • Editorial Advisory Board
  • How to Use the Encyclopedia
  • Foreword
  • Acetobacter
  • Acinetobacter
  • Adenylate Kinase
  • AEROMONAS | Introduction
  • AEROMONAS | Detection by Cultural and Modern Techniques
  • Alcaligenes
  • Alicyclobacillus
  • Alternaria
  • Arcobacter
  • Arthrobacter
  • ASPERGILLUS | Introduction
  • ASPERGILLUS | Aspergillus flavus
  • ASPERGILLUS | Aspergillus oryzae
  • ATP Bioluminescence: Application in Meat Industry
  • Aureobasidium
  • BACILLUS | Introduction
  • BACILLUS | Bacillus anthracis
  • BACILLUS | Bacillus cereus
  • BACILLUS | Geobacillus stearothermophilus (Formerly Bacillus stearothermophilus)
  • BACILLUS | Detection by Classical Cultural Techniques
  • BACILLUS | Detection of Toxins
  • BACTERIA | The Bacterial Cell
  • BACTERIA | Bacterial Endospores
  • BACTERIA | Classification of the Bacteria: Traditional
  • BACTERIA | Classification of the Bacteria – Phylogenetic Approach
  • BACTERIOCINS | Potential in Food Preservation
  • BACTERIOCINS | Nisin
  • Bacteriophage-Based Techniques for Detection of Foodborne Pathogens
  • Bacteroides and Prevotella
  • Beer
  • Bifidobacterium
  • BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Introduction
  • BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Enterobacteriaceae, Coliforms, and Escherichia Coli
  • BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Food-Poisoning Microorganisms
  • BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Food Spoilage Flora
  • BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Microfloras of Fermented Foods
  • Biofilms
  • Biophysical Techniques for Enhancing Microbiological Analysis
  • Biosensors – Scope in Microbiological Analysis
  • Botrytis
  • Bovine Spongiform Encephalopathy (BSE)
  • BREAD | Bread from Wheat Flour
  • BREAD | Sourdough Bread
  • Brettanomyces
  • Brevibacterium
  • Brochothrix
  • BRUCELLA | Characteristics
  • BRUCELLA | Problems with Dairy Products
  • Byssochlamys
  • CAMPYLOBACTER | Introduction
  • CAMPYLOBACTER | Detection by Cultural and Modern Techniques
  • CAMPYLOBACTER | Detection by Latex Agglutination Techniques
  • CANDIDA | Introduction
  • CANDIDA | Yarrowia lipolytica (Candida lipolytica)
  • Carnobacterium
  • CHEESE | Cheese in the Marketplace
  • CHEESE | Microbiology of Cheesemaking and Maturation
  • CHEESE | Microflora of White-Brined Cheeses
  • CHEESE | Mold-Ripened Varieties
  • CHEESE | Role of Specific Groups of Bacteria
  • CHEESE | Smear-Ripened Cheeses
  • CHILLED STORAGE OF FOODS | Principles
  • CHILLED STORAGE OF FOODS | Food Packaging with Antimicrobial Properties
  • Cider (Cyder; Hard Cider)
  • CLOSTRIDIUM | Introduction
  • CLOSTRIDIUM | Clostridium acetobutylicum
  • CLOSTRIDIUM | Clostridium botulinum
  • CLOSTRIDIUM | Clostridium perfringens
  • CLOSTRIDIUM | Clostridium tyrobutyricum
  • CLOSTRIDIUM | Detection of Enterotoxin of Clostridium perfringens
  • CLOSTRIDIUM | Detection of Neurotoxins of Clostridium botulinum
  • Cocoa and Coffee Fermentations
  • Cold Atmospheric Gas Plasmas
  • Confectionery Products – Cakes and Pastries
  • Corynebacterium glutamicum
  • Costs, Benefits, and Economic Issues
  • Coxiella burnetii
  • Cronobacter (Enterobacter) sakazakii
  • Cryptosporidium
  • Culture Collections
  • Cyclospora
  • Debaryomyces
  • Direct Epifluorescent Filter Techniques (DEFT)
  • Dried Foods
  • ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Effects of pH
  • ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Available Water
  • ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Redox Potential
  • ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Temperature
  • EGGS | Microbiology of Fresh Eggs
  • EGGS | Microbiology of Egg Products
  • ELECTRICAL TECHNIQUES | Introduction
  • ELECTRICAL TECHNIQUES | Food Spoilage Flora and Total Viable Count
  • ELECTRICAL TECHNIQUES | Lactics and Other Bacteria
  • Enrichment
  • Enrichment Serology: An Enhanced Cultural Technique for Detection of Foodborne Pathogens
  • Enterobacter
  • ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Introduction
  • ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Classical and Modern Methods for Detection and Enumeration
  • Enterococcus
  • Enzyme Immunoassays: Overview
  • ESCHERICHIA COLI | Escherichia coli
  • ESCHERICHIA COLI | Pathogenic E. coli (Introduction)
  • ESCHERICHIA COLI | Detection of Enterotoxins of E. coli
  • ESCHERICHIA COLI | Enteroaggregative E. coli
  • ESCHERICHIA COLI | Enterohemorrhagic E. coli (EHEC), Including Non-O157
  • ESCHERICHIA COLI | Enteroinvasive Escherichia coli: Introduction and Detection by Classical Cultural and Molecular Techniques
  • ESCHERICHIA COLI | Enteropathogenic E. coli
  • ESCHERICHIA COLI | Enterotoxigenic E. coli (ETEC)
  • ESCHERICHIA COLI 0157 | E. coli O157:H7
  • ESCHERICHIA COLI 0157 | Escherichia coli O157 and Other Shiga Toxin-Producing E. coli: Detection by Immunomagnetic Particle-Based Assays
  • ESCHERICHIA COLI 0157 | Detection by Latex Agglutination Techniques
  • FERMENTATION (INDUSTRIAL) | Basic Considerations
  • FERMENTATION (INDUSTRIAL) | Control of Fermentation Conditions
  • FERMENTATION (INDUSTRIAL) | Media for Industrial Fermentations
  • FERMENTATION (INDUSTRIAL) | Production of Amino Acids
  • FERMENTATION (INDUSTRIAL) | Production of Colors and Flavors
  • FERMENTATION (INDUSTRIAL) | Production of Oils and Fatty Acids
  • FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic)
  • FERMENTATION (INDUSTRIAL) | Production of Xanthan Gum
  • FERMENTATION (INDUSTRIAL) | Recovery of Metabolites
  • FERMENTED FOODS | Origins and Applications
  • FERMENTED FOODS | Beverages from Sorghum and Millet
  • FERMENTED FOODS | Fermentations of East and Southeast Asia
  • FERMENTED FOODS | Traditional Fish Fermentation Technology and Recent Developments
  • FERMENTED FOODS | Fermented Meat Products and the Role of Starter Cultures
  • FERMENTED FOODS | Fermented Vegetable Products
  • FERMENTED MILKS | Range of Products
  • FERMENTED MILKS | Northern European Fermented Milks
  • FERMENTED MILKS | Products of Eastern Europe and Asia
  • FERMENTED MILKS | Fermented Milks and Yogurt
  • FISH | Catching and Handling
  • FISH | Spoilage of Fish
  • Flavobacterium spp. – Characteristics, Occurrence, and Toxicity
  • Flow Cytometry
  • Food Poisoning Outbreaks
  • Food Safety Objective
  • FREEZING OF FOODS | Damage to Microbial Cells
  • FREEZING OF FOODS | Growth and Survival of Microorganisms
  • FRUITS AND VEGETABLES | Introduction
  • FRUITS AND VEGETABLES | Advances in Processing Technologies to Preserve and Enhance the Safety of Fresh and Fresh-Cut Fruits and Vegetables
  • FRUITS AND VEGETABLES | Fruit and Vegetable Juices
  • FRUITS AND VEGETABLES | Sprouts
  • FUNGI | Overview of Classification of the Fungi
  • FUNGI | The Fungal Hypha
  • FUNGI | Classification of the Basidiomycota
  • FUNGI | Classification of the Deuteromycetes
  • FUNGI | Classification of the Eukaryotic Ascomycetes
  • FUNGI | Classification of the Hemiascomycetes
  • FUNGI | Classification of the Peronosporomycetes
  • FUNGI | Classification of Zygomycetes: Reappraisal as Coherent Class Based on a Comparison between Traditional versus Molecular Systematics
  • FUNGI | Foodborne Fungi: Estimation by Cultural Techniques
  • Fusarium
  • Genetic Engineering
  • Geotrichum
  • Giardia duodenalis
  • Gluconobacter
  • Good Manufacturing Practice
  • Hafnia, The Genus
  • Hansenula: Biology and Applications
  • HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | The Overall Concept
  • HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Critical Control Points
  • HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Establishment of Performance Criteria
  • HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Involvement of Regulatory Bodies
  • HEAT TREATMENT OF FOODS | Action of Microwaves
  • HEAT TREATMENT OF FOODS | Principles of Canning
  • HEAT TREATMENT OF FOODS | Principles of Pasteurization
  • HEAT TREATMENT OF FOODS | Spoilage Problems Associated with Canning
  • HEAT TREATMENT OF FOODS | Synergy Between Treatments
  • HEAT TREATMENT OF FOODS | Ultra-High-Temperature Treatments
  • Helicobacter
  • Helminths
  • High-Pressure Treatment of Foods
  • History of Food Microbiology (A Brief)
  • Hurdle Technology
  • Hydrophobic Grid Membrane Filter Techniques
  • Ice Cream: Microbiology
  • IDENTIFICATION METHODS | Introduction
  • IDENTIFICATION METHODS | Chromogenic Agars
  • IDENTIFICATION METHODS | Culture-Independent Techniques
  • IDENTIFICATION METHODS | DNA Fingerprinting: Pulsed-Field Gel Electrophoresis for Subtyping of Foodborne Pathogens
  • IDENTIFICATION METHODS | DNA Fingerprinting: Restriction Fragment-Length Polymorphism
  • IDENTIFICATION METHODS | Bacteria RiboPrint™: A Realistic Strategy to Address Microbiological Issues outside of the Research Laboratory
  • IDENTIFICATION METHODS | Application of Single Nucleotide Polymorphisms-Based Typing for DNA Fingerprinting of Foodborne Bacteria
  • IDENTIFICATION METHODS | Identification Methods and DNA Fingerprinting: Whole Genome Sequencing
  • IDENTIFICATION METHODS | Multilocus Sequence Typing of Food Microorganisms
  • IDENTIFICATION METHODS | DNA Hybridization and DNA Microarrays for Detection and Identification of Foodborne Bacterial Pathogens
  • IDENTIFICATION METHODS | Immunoassay
  • IDENTIFICATION METHODS | Identification of Clinical Microorganisms with MALDI-TOF-MS in a Microbiology Laboratory
  • IDENTIFICATION METHODS | Multilocus Enzyme Electrophoresis
  • IDENTIFICATION METHODS | Real-Time PCR
  • Immunomagnetic Particle-Based Techniques: Overview
  • Indicator Organisms
  • Injured and Stressed Cells
  • Intermediate Moisture Foods
  • International Control of Microbiology
  • Klebsiella
  • Kluyveromyces
  • Laboratory Design
  • Laboratory Management Systems: Accreditation Schemes
  • LACTOBACILLUS | Introduction
  • LACTOBACILLUS | Lactobacillus acidophilus
  • LACTOBACILLUS | Lactobacillus brevis
  • LACTOBACILLUS | Lactobacillus delbrueckii ssp. bulgaricus
  • LACTOBACILLUS | Lactobacillus casei
  • LACTOCOCCUS | Introduction
  • LACTOCOCCUS | Lactococcus lactis Subspecies lactis and cremoris
  • Lasers: Inactivation Techniques
  • Leuconostocaceae Family
  • LISTERIA | Introduction
  • LISTERIA | Detection by Classical Cultural Techniques
  • LISTERIA | Detection by Colorimetric DNA Hybridization
  • LISTERIA | Detection by Commercial Immunomagnetic Particle-Based Assays and by Commercial Enzyme Immunoassays
  • LISTERIA | Listeria monocytogenes
  • LISTERIA | Listeria monocytogenes – Detection by Chemiluminescent DNA Hybridization
  • MEAT AND POULTRY | Curing of Meat
  • MEAT AND POULTRY | Spoilage of Cooked Meat and Meat Products
  • MEAT AND POULTRY | Spoilage of Meat
  • METABOLIC PATHWAYS | Lipid Metabolism
  • METABOLIC PATHWAYS | Metabolism of Minerals and Vitamins
  • METABOLIC PATHWAYS | Nitrogen Metabolism
  • METABOLIC PATHWAYS | Production of Secondary Metabolites of Bacteria
  • METABOLIC PATHWAYS | Production of Secondary Metabolites – Fungi
  • METABOLIC PATHWAYS | Release of Energy (Aerobic)
  • METABOLIC PATHWAYS | Release of Energy (Anaerobic)
  • Methanogens
  • Microbial Risk Analysis
  • Microbiological Reference Materials
  • Microbiology of Sous-vide Products
  • Micrococcus
  • MICROFLORA OF THE INTESTINE | The Natural Microflora of Humans
  • MICROFLORA OF THE INTESTINE | Biology of Bifidobacteria
  • MICROFLORA OF THE INTESTINE | Biology of Lactobacillus acidophilus
  • MICROFLORA OF THE INTESTINE | Biology of the Enterococcus spp.
  • MICROFLORA OF THE INTESTINE | Detection and Enumeration of Probiotic Cultures
  • MICROSCOPY | Atomic Force Microscopy
  • MICROSCOPY | Confocal Laser Scanning Microscopy
  • MICROSCOPY | Light Microscopy
  • MICROSCOPY | Scanning Electron Microscopy
  • MICROSCOPY | Sensing Microscopy
  • MICROSCOPY | Transmission Electron Microscopy
  • MILK AND MILK PRODUCTS | Microbiology of Liquid Milk
  • MILK AND MILK PRODUCTS | Microbiology of Cream and Butter
  • MILK AND MILK PRODUCTS | Microbiology of Dried Milk Products
  • MINIMAL METHODS OF PROCESSING | Manothermosonication
  • MINIMAL METHODS OF PROCESSING | Potential Use of Phages and Lysins
  • MOLECULAR BIOLOGY | An Introduction to Molecular Biology (Omics) in Food Microbiology
  • MOLECULAR BIOLOGY | Genomics
  • MOLECULAR BIOLOGY | Metabolomics
  • MOLECULAR BIOLOGY | Microbiome
  • MOLECULAR BIOLOGY | Proteomics
  • MOLECULAR BIOLOGY | Transcriptomics
  • MOLECULAR BIOLOGY | Molecular Biology in Microbiological Analysis
  • Monascus-Fermented Products
  • Moraxellaceae
  • Mucor
  • Mycobacterium
  • MYCOTOXINS | Classification
  • MYCOTOXINS | Detection and Analysis by Classical Techniques
  • MYCOTOXINS | Immunological Techniques for Detection and Analysis
  • MYCOTOXINS | Natural Occurrence of Mycotoxins in Food
  • MYCOTOXINS | Toxicology
  • Nanotechnology
  • NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | Canada
  • NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | European Union
  • NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | Japan
  • NATIONAL LEGISLATION, GUIDELINES & STANDARDS GOVERNING MICROBIOLOGY | US
  • NATURAL ANTI-MICROBIAL SYSTEMS | Antimicrobial Compounds in Plants
  • NATURAL ANTI-MICROBIAL SYSTEMS | Lactoperoxidase and Lactoferrin
  • NATURAL ANTI-MICROBIAL SYSTEMS | Lysozyme and Other Proteins in Eggs
  • NATURAL ANTI-MICROBIAL SYSTEMS | Preservative Effects During Storage
  • NON-THERMAL PROCESSING | Cold Plasma for Bioefficient Food Processing
  • NON-THERMAL PROCESSING | Irradiation
  • NON-THERMAL PROCESSING | Microwave
  • NON-THERMAL PROCESSING | Pulsed Electric Field
  • NON-THERMAL PROCESSING | Pulsed UV Light
  • NON-THERMAL PROCESSING | Steam Vacuuming
  • NON-THERMAL PROCESSING | Ultrasonication
  • Nucleic Acid-Based Assays: Overview
  • PACKAGING | Active Food Packaging
  • PACKAGING | Controlled Atmosphere
  • PACKAGING | Modified Atmosphere Packaging of Foods
  • Packaging of Foods
  • Pantoea
  • PCR Applications in Food Microbiology
  • Pediococcus
  • PENICILLIUM | Penicillium and Talaromyces: Introduction
  • PENICILLIUM | Penicillium/Penicillia in Food Production
  • Petrifilm – A Simplified Cultural Technique
  • Phycotoxins
  • PHYSICAL REMOVAL OF MICROFLORAS | Centrifugation
  • PHYSICAL REMOVAL OF MICROFLORAS | Filtration
  • Pichia pastoris
  • Plesiomonas
  • Polymer Technologies for the Control of Bacterial Adhesion – From Fundamental to Applied Science and Technology
  • Predictive Microbiology and Food Safety
  • PRESERVATIVES | Classification and Properties
  • PRESERVATIVES | Permitted Preservatives – Benzoic Acid
  • PRESERVATIVES | Permitted Preservatives – Hydroxybenzoic Acid
  • PRESERVATIVES | Permitted Preservatives – Natamycin
  • PRESERVATIVES | Permitted Preservatives – Nitrites and Nitrates
  • PRESERVATIVES | Permitted Preservatives – Propionic Acid
  • PRESERVATIVES | Permitted Preservatives – Sorbic Acid
  • PRESERVATIVES | Permitted Preservatives – Sulfur Dioxide
  • PRESERVATIVES | Traditional Preservatives – Oils and Spices
  • PRESERVATIVES | Traditional Preservatives – Organic Acids
  • PRESERVATIVES | Traditional Preservatives – Sodium Chloride
  • PRESERVATIVES | Traditional Preservatives – Vegetable Oils
  • PRESERVATIVES | Traditional Preservatives – Wood Smoke
  • Prions
  • Probiotic Bacteria: Detection and Estimation in Fermented and Nonfermented Dairy Products
  • PRESERVATIVES | Overall Approach to Hygienic Processing
  • PROCESS HYGIENE | Designing for Hygienic Operation
  • PROCESS HYGIENE | Hygiene in the Catering Industry
  • PROCESS HYGIENE | Involvement of Regulatory and Advisory Bodies
  • PROCESS HYGIENE | Modern Systems of Plant Cleaning
  • PROCESS HYGIENE | Risk and Control of Airborne Contamination
  • PROCESS HYGIENE | Disinfectant Testing
  • PROCESS HYGIENE | Types of Sterilant
  • Proficiency Testing Schemes – A European Perspective
  • Propionibacterium
  • Proteus
  • PSEUDOMONAS | Introduction
  • PSEUDOMONAS | Burkholderia gladioli pathovar cocovenenans
  • PSEUDOMONAS | Pseudomonas aeruginosa
  • Psychrobacter
  • Rapid Methods for Food Hygiene Inspection
  • Resistance to Processes
  • Rhizopus
  • Rhodotorula
  • SACCHAROMYCES | Introduction
  • SACCHAROMYCES | Brewer's Yeast
  • SACCHAROMYCES | Saccharomyces cerevisiae
  • SACCHAROMYCES | Saccharomyces cerevisiae (Sake Yeast)
  • SALMONELLA | Introduction
  • SALMONELLA | Detection by Classical Cultural Techniques
  • SALMONELLA | Detection by Immunoassays
  • SALMONELLA | Salmonella Enteritidis
  • SALMONELLA | Salmonella typhi
  • Sampling Plans on Microbiological Criteria
  • Sanitization
  • Schizosaccharomyces
  • Serratia
  • SHELLFISH (MOLLUSCS AND CRUSTACEA) | Characteristics of the Groups
  • SHELLFISH (MOLLUSCS AND CRUSTACEA) | Shellfish Contamination and Spoilage
  • Shewanella
  • Shigella: Introduction and Detection by Classical Cultural and Molecular Techniques
  • SINGLE CELL PROTEIN | Mycelial Fungi
  • SINGLE CELL PROTEIN | The Algae
  • SINGLE CELL PROTEIN | Yeasts and Bacteria
  • SPOILAGE OF ANIMAL PRODUCTS | Microbial Spoilage of Eggs and Egg Products
  • SPOILAGE OF ANIMAL PRODUCTS | Microbial Milk Spoilage
  • SPOILAGE OF ANIMAL PRODUCTS | Seafood
  • SPOILAGE OF ANIMAL PRODUCTS | Spoilage of Plant Products: Cereals and Cereal Flours
  • SPOILAGE PROBLEMS | Problems Caused by Bacteria
  • SPOILAGE PROBLEMS | Problems Caused by Fungi
  • STAPHYLOCOCCUS | Introduction
  • STAPHYLOCOCCUS | Detection by Cultural and Modern Techniques
  • STAPHYLOCOCCUS | Detection of Staphylococcal Enterotoxins
  • STAPHYLOCOCCUS | Staphylococcus aureus
  • STARTER CULTURES | Employed in Cheesemaking
  • STARTER CULTURES | Importance of Selected Genera
  • STARTER CULTURES | Molds Employed in Food Processing
  • STARTER CULTURES | Uses in the Food Industry
  • STREPTOCOCCUS | Introduction
  • STREPTOCOCCUS | Streptococcus thermophilus
  • Streptomyces
  • THERMAL PROCESSES | Commercial Sterility (Retort)
  • THERMAL PROCESSES | Pasteurization
  • Torulopsis
  • Total Counts: Microscopy
  • TOTAL VIABLE COUNTS | Metabolic Activity Tests
  • TOTAL VIABLE COUNTS | Microscopy
  • TOTAL VIABLE COUNTS | Most Probable Number (MPN)
  • TOTAL VIABLE COUNTS | Pour Plate Technique
  • TOTAL VIABLE COUNTS | Specific Techniques
  • TOTAL VIABLE COUNTS | Spread Plate Technique
  • Trichinella
  • Trichoderma
  • Trichothecium
  • Ultrasonic Imaging – Nondestructive Methods to Detect Sterility of Aseptic Packages
  • Ultrasonic Standing Waves: Inactivation of Foodborne Microorganisms Using Power Ultrasound
  • Ultraviolet Light
  • Vagococcus
  • Verotoxigenic Escherichia coli: Detection by Commercial Enzyme Immunoassays
  • Viable but Nonculturable
  • VIBRIO | Introduction, Including Vibrio parahaemolyticus, Vibrio vulnificus, and Other Vibrio Species
  • VIBRIO | Standard Cultural Methods and Molecular Detection Techniques in Foods
  • VIBRIO | Vibrio cholerae
  • Vinegar
  • VIRUSES | Introduction
  • VIRUSES | Detection
  • VIRUSES | Foodborne Viruses
  • VIRUSES | Hepatitis Viruses Transmitted by Food, Water, and Environment
  • VIRUSES | Norovirus
  • Water Activity
  • WATER QUALITY ASSESSMENT | Modern Microbiological Techniques
  • WATER QUALITY ASSESSMENT | Routine Techniques for Monitoring Bacterial and Viral Contaminants
  • WATERBORNE PARASITES | Detection of Food- and Waterborne Parasites: Conventional Methods and Recent Developments
  • WATERBORNE PARASITES | Entamoeba
  • WINES | Microbiology of Winemaking
  • WINES | Production of Special Wines
  • WINES | Malolactic Fermentation
  • WINES | Wine Spoilage Yeasts and Bacteria
  • Xanthomonas
  • Xeromyces: The Most Extreme Xerophilic Fungus
  • Yeasts: Production and Commercial Uses
  • YERSINIA | Introduction
  • YERSINIA | Yersinia enterocolitica
  • Zygosaccharomyces
  • Zymomonas