General laboratory procedures
Laboratory quality assurance
Sampling plans, sample collection, shipment, and preparation for analysis
Microbiological monitoring of the food processing environment
Colony count methods
Direct microscopic count
Most probable number technique
Repair and detection of injured microorganisms
Special procedure
Measurement of water activity (Aw) and acidity
Microorganisms involved in processing and spoilage of foods
Psychrotrophic microorganisms
Thermoduric microorganisms and heat resistance measurements
Lipolytic microorganisms
Proteolytic microorganisms
Halophilic and osmophilic microorganisms
Pectinolytic and pectolytic microorganisms
Acid-producing microorganisms
Yeasts and molds
Detection and enumeration of heat-resistant molds
Mesophilic aerobic sporeformers
Mesophilic anaerobic sporeformers
Aciduric flat sour sporeformers
Thermophilic flat sour sporeformers
Thermophilic anaerobic sporeformers
Sulfide spoilage sporeformers.

(cont) Indicator microorganisms and pathogens
Coliforms: Escherichia coli and its toxins
Salmonella
Shigella
Yersinia
Vibrio
Campylobacter
Aeromonas hydrophila group
Plesiomonas shigelloides
Enterococci
Staphylococcus aureus
Staphylococcal enterotoxins
Bacillus cereus
Clostridium botulinum and its toxins
Clostridium perfringens
Listeria
Rapid methods
Rapid methods and automation
Food safety: foodborne illness
Investigation of foodborne illness outbreaks
Foodborne viruses
Waterborne and foodborne parasites
Toxigenic fungi and fungal toxins
Foods and their safety and quality
Meat and poultry products
Milk and milk products
Eggs and egg products
Fish, crustaceans, and precooked seafoods
Molluscan shellfish: oysters, mussels, and clams
Fruits and vegetables
Fermented and acidified vegetables
Fruit beverages
Spices and gums
Salad dressings
Sweeteners and starches
Cereal and cereal products
Confectionery products
Nut meats
Soft drinks
Bottled water.

(cont) Canned foods: tests for commercial sterility
Canned foods: tests for cause of spoilage
Media, reagents, and stains.