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|a 1. Samples Collection, Shipment and Preparation for Analysis2. Equipment, Media, Reagents, Routine Test and Stains3. Sampling, Equipment, Supplies, and Environment4. Aerobic Plate Count5. Direct Microscopic Count6. MPN-Most Probable Number7. Detection and Enumeration of Injured Microorganisms8. Psychrotrophic Microorganisms9. Thermoduric Microorganisms10. Lipolytic Microorganisms11. Proteolytic Microorganisms12. Halophilic Microorganisms13. Osmophilic Microorganisms14. Pectinolytic Microorganisms15. Acid Producing Microorganisms16. Yeasts and Molds17. Enumeration of Hear Resistant Mold18. Mesophilic Sporeforming Aerobes19. Mesophilic Sporeforming Anaerobes20. Aciduric Flat Sour Sporeformers21. Thermophilic Flat Sour Sporeformers22. Thermophilic Anaerobes23. Sulfide spoilage Sporeformers24. Coliforms, Fecal Coliforms, E. Coli, and Enteropathogenic E. Coli25. Salmonella26. Fluorescent Antibody Detection of Salmonellae27. Shigella28. Yersinia Enterocolitica29. Vidrio30. The Enterococci31. Methods for the Isolation and Enumeration of Staphylococcus Aureus32. Staphylococcal Enterotoxins33. Bacillus Cereus34. Clostridium Botulinum35. Clostridium Perfringens36. Foodborne Illness-Suggested Approaches for the Analysis of Foods and Speciments Obtained in Outbreaks37. Foodborne Viruses38. Foodborne Parsites39. Toxigenic Fungi40. Fish, Crustaceans, and Precooked Seafoods41. Molluscan Shellfish, Fresh or Fresh Frozen Oysters, Mussels, or Clams42. Meat and Poultry Products43. Eggs and Egg Products44. Fruits and Vegetables45. Fruit Drinks, Juices, and Concentrates46. Spices and Condiments47. Pickle Product48. Salad Dressings49. Cereal and Cereal Products50. Confectionary Products51. Nut Meats52. Canned Foods-Test for Commercial Sterility53. Canned Foods-Test for Cause of Spoilage54. Soft Drinks
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