1. Microbiological analysis and food safety management: GMP and HACCP systems
2. Sampling techniques
3. Separation and concentration of samples
4. Validating detection techniques
5. Quality assurance of laboratory performance
6. Culture methods
7. Electrical methods
8. ATP bioluminescence
9. Microscopy techniques: DEFT and flow cytometry
10. Immunological techniques: immunochromotography, enzyme-linked immunofluorescent assays and agglutination techniques
11. Immunological techniques: ELISA
12. Genetic techniques: PCR, NASBA, hybridisation and microarrays
13. Genetic techniques: molecular subtyping methods
14. New biosensors for microbiological analysis of food
15. The use of applied systematics to identify foodborne pathogens


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