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Authors for the
Encyclopedia of Food Microbiology
Inst. Argon. et Vet. Hassan II
Rabat, Morocco
Heat Treatment of Foods (b) Spoilage problems associated with Canning
D Abramson
Agriculture and Agri-food Canada
Winnipeg, Manitoba, Canada
Mycotoxins (e) Toxicology
A M Adams
US Food and Drug Administration
Bothell, Washington, USA
Cyclospora
M R Adams
University of Surrey
Surrey, England, UK
Vinegar
I A Ahmed
Ajman Municipality
Ajman, United Arab Emirates
Mycotoxins (c) Detection and analysis by classical techniques
M A Ahmed
Head - Food Control Laboratory
Dubai, United Arab Emirates
Laboratory Design
W Aimutis
Orlando Lake Incorporated
Minneapolis, Minnesota, USA
Microflora of the Intestine (c) Biology of Lactobacillus acidophilus
J Al-Jedah
Food Control Laboratory
Qatar
Fermented Foods (d) Fermented Fish Products
C Alexander
Institute of Food Research
Reading, England, UK
Polymer Technologies for Control of Bacterial Adhesion
M D Alur
Bhabha Atomic Research Centre
Mumbai, India
Botrytis
Desulfovibrio
Dried Foods
Escherichia coli (a) Escherichia coli
Metabolic Pathways (b) Release of energy (anaerobic)
Metabolic Pathways (c) Nitrogen metabolism
Metabolic Pathways (g) Production of secondary metabolites - bacteria
W Andrews
US Food and Drug Administration
Washington, DC, USA
Salmonella (b) Salmonella enteritidis
Salmonella (d) Detection by classical cultural techniques
Dilip K Arora
Lund University
Lund, Sweden
Biochemical Identification Techniques - Modern Techniques (b) Food spoilage flora (i.e. yeasts and moulds)
B Austin
Heriot-Watt University
Edinburgh, Scotland, UK
Aeromonas (b) Detection by cultural and modern techniques
A Azizi
Ministry of Agriculture
Tehran, Iran
Heat Treatment of Foods (a) Principle of Canning
L W J Baillie
DERA
Wiltshire, England, UK
Bacillus (d) Bacillus anthracis
C Batt
Cornell University
Ithaca, New York, USA
Bacillus (b) Bacillus cereus
Kluyveromyces
Lactobacillus (a) Introduction
Lactococcus (a) Introduction
Listeria (a) Introduction
D Bautista
University of Saskatchewan
Saskatoon, Saskatchewan, Canada
ATP Bioluminescence (a) Application in meat industry
Spoilage Problems (a) Problems caused by Bacteria
R W Bennett
US Food and Drug Administration
Washington, DC, USA
Staphylococcus (c) Detection by cultural and modern techniques
M Bennik
Harvard School of Public Health
Boston, Masaachusetts, USA
Pseudomonas (b) Pseudomonas aeruginosa
R G Berger
University of Hanover
Hanover, Germany
Fermentation (Industrial) (i) Production of Colours/Flavours
A Bertram-Drogatz
Biotecon
Potsdam, Germany
PCR-Based Commerical Tests For Pathogens
G D Betts
Campden and Chorleywood Food Research Association
Campden, Gloucestershire, UK
Ultrasonic Standing Waves
R R Beumer
Wageningen Agricultural University
Wageningen, The Netherlands
Biochemical Identification Techniques - Modern Techniques (d) Enterobacteriaceae, coliforms and E. coli
S Bhaduri
US Department of Agriculture
Wyndmoor, Pennsylvania, USA
Yersinia (b) Yersinia enterocolitica
D Bhatnagar
US Department of Agriculture
New Orleans, Louisiana, USA
Aspergillus (c) Aspergillus flavus
Hanno Biebl
Gesellschaft Biotechnol. Forschung mbH
Braunschweig, Germany
Clostridium (d) Clostridium acetobutyricum
C Blackburn
Unilever Research Colworth Laboratory
Bedford, England, UK
Enrichment Serology: An enhanced cultural technique for detection of foodborne pathogens
I Blair
University of Ulster
Jordanstown, Co. Antrim, Northern Ireland
Aeromonas (a) Introduction
G Blank
University of Manitoba
Winnipeg, Manitoba, Canada
Penicillium (b) Penicillia in food production
H Blaschek
University of Illinois
Urbana, Illinois, USA
Clostridium (a) Introduction
Clostridium (b) Clostridium perfringens
D Blivet
Centre National d'Etudes Veterinaires et Alimentaires
Ploufragan, France
Direct (and Indirect) Conductimetric/Impedimetric Techniques Foodborne pathogens
Electrical Techniques (a) Introduction
K Boor
Cornell University
Ithaca, New York, USA
Clostridium (e) Clostridium tyrobutyricum
A Botha
University of Stellenbosch
Stellenbosch, South Africa
Geotrichum
Mucor
C Bowles
Leatherhead Food RA
Surrey, England, UK
Laboratory Management Accreditation Schemes
P Boyaval
INRA
Rennes, France
Physical Removal of Microfloras (a) Filtration
T F Bozoglu
Middle East Technical University
Ankara, Turkey
Hazard Appraisal (HACCP) (d) Establishment of performance criteria
Process Hygiene (a) Designing for hygienic operation
Wines (b) The Malo-lactic fermentation
A Brandis-Heep
Universitaet Marburg
Marburg, Germany
Metabolic Pathways (a) Release of energy (aerobic)
M S Brewer
University of Illinois
Urbana, Illinois, USA
Preservatives (c) Traditional preservatives - sodium chloride
A L Brody
Rubbright Brody Inc.
Georgia, USA
Packaging of Foods Packaging of solids and liquids
B Brown
Ottawa, Ontario, Canada
National Legislation, Guidelines and Standards Governing Microbiology (a) Canada
L B Bullerman
University of Nebraska Lincoln
Lincoln, Nebraska, USA
Mycotoxins (a) Classification
J Burgos
Universidad de Zaragoza
Zaragoza, Spain
Minimal Methods of Processing (b) Manothermosonication
F Busta
University of Minnesota
Minneapolis, Minnesota, USA
Total Viable Counts (c) Specific techniques
Total Viable Counts (d) MPN
Total Viable Counts (f) Microscopy
I Campbell
Heriot-Watt University
Edinburgh, Scotland, UK
Lager
G Campbell-Platt
Gyosei College
Reading, England, UK
Fermented Foods (a) Origins and Applications
F Carlin
INRA
Avignon, France
Microbiology of Sous-Vide Products
O Cerf
Ecole nationale veterinaire d'alfort
France
Biofilms
P-K Chang
US Department of Agriculture
New Orleans, Louisiana, USA
Aspergillus (a) Introduction
E Charter
Canadian Inovatech Inc
British Columbia, Canada
Natural Anti-Microbial Systems (c) Lysozyme and other proteins in eggs
P Chattopadhyay
Jadaupur University
Calcutta, India
Fish (a) Catching and handling
Freezing of Foods (b) Growth and survival of micro-organisms
Y Chisti
University of Almeria
Almeria, Spain
Fermentation (Industrial) (a) Basic Considerations
Process Hygiene (d) Modern systems of plant cleaning
D O Cliver
University of California, Davis
Davis, California, USA
Viruses (a) Introduction
Viruses (c) Detection
T M Cogan
Dairy Products Research Centre
Cork, Ireland
Starter Cultures (c) Cultures Employed in Cheesemaking
D Collins-Thompson
Nestle R&D Center
Connecticut, USA
Chilled Storage of Foods (c) Packaging with anti-microbial properties
J E Corry
University of Bristol
Langford, England, UK
Campylobacter (b) Detection by cultural and modern techniques
P Courtney
Ohio State University
Columbus, Ohio, USA
Lactococcus (b) Lactococcus lactis sub-species lactis and cremoris
M A Cousin
Purdue University
West Lafayette, Indiana, USA
Fungi (f) Classification of the Eu-Ascomycetes
Pseudomonas (a) Introduction
N Cowell
Elstead, Surrey
England, UK
History of Food Microbiology
J Cox
University of New South Wales
Sydney, New South Wales, Australia
Pseudomonas (c) Burkholderia cocovenenans
Salmonella (a) Introduction
Salmonella (c) Salmonella typhi
Salmonella (e) Detection by latex agglutination techniques
T L Cromeans
Center for Infectious Diseases
Atlanta, Georgia, USA
Viruses (b) Hepatitis Viruses
K S Cudjoe
Norwegian College of Veterinary Medicine
Oslo, Norway
Immunomagnetic Particle-Based Techniques Overview
Salmonella (h) Detection by immunomagnetic particle-based assays
L Curda
Institute of Chemical Technology
Prague, Czech Republic
Electrical Techniques (c) Lactics and other bacteria
G D W Curtis
John Radcliffe Hospital
Oxford, England, UK
Listeria (b) Detection by classical cultural techniques
M Dahl
Universitaet Erlangen - Nuernberg
Erlangen, Germany
Bacillus (a) Introduction
Bacillus (e) Bacillus subtilis
C R Dass
Heart Research Institute
Camperdown, Australia
Starter Cultures (b) Importance of Selected Genera
B P F Day
Campden and Chorleywood Food Research Association
Campden, Gloucestershire, UK
Chilled Storage of Foods (a) Principles
E De Boer
Food Inspection Service
Zutphen, The Netherlands
Enterobacteriaceae, Coliforms and E. Coli (b) Classical and modern methods for detection/enumeration
M de Nijs
TNO Voeding
Zeist, The Netherlands
Mycotoxins (b) Occurrence
J Delves-Broughton
Aplin and Barrett Ltd
Dorset, England, UK
Bacteriocins (b) Nisin
Eggs (b) Microbiology of egg products
P M Desmarchelier
Food Science Australia
Tingalpa, Australia
Vibrio (a) Introduction, including Vibrio vulnificus, and Vibrio parahaemolyticus
Vibrio (b) Vibrio cholerae
J Dewar
National Food Research Institute
Pretoria, South Africa
Fermented Foods (e) Beverages from Sorghum and Millet
M W Dick
University of Reading
Reading, Berkshire, England
Fungi (d) Classification of the Peronosporomycetes
V M Dillon
Warleigh, Bath
Berkshire, England, UK
Natural Anti-Microbial Systems (a) Preservative effects during storage
M El Soda
Alexandria University
Alexandria, Egypt
Cheese (d) Role of specific groups of bacteria
Phyllis Entis
Q A Life Sciences Inc.
San Diego, California, USA
Hydrophobic Grid Membrane Filtration Techniques (HGMF)
J Erickson
Bestfoods North America Technical Center
New Jersey, USA
Zygosaccharomyces
D Eveleigh
Rutgers University
New Brunswick, New Jersey, USA
Trichoderma
N Y Farkye
California Polytechnic State University
San Luis Obispo, California, USA
Cheese (b) Microbiology of Cheese-making and Maturation
G H Fleet
University of New South Wales
Sydney, New South Wales, Australia
Candida (b) Candida lipolytica
Debaryomyces
Schizosaccharomyces
H Flint
Rowett Research Institute
Aberdeen, Scotland, UK
Bacteriodes
P M Fratamico
US Department of Agriculture
Philadelphia, Pennsylvania, USA
Escherichia coli 0157 (c) Detection by commercial immunomagnetic particle-based assays
C R Fricker
Thames Water Utilities
Reading, England, UK
Water Quality Assessment (b) Modern microbiological techniques
D Y C Fung
Kansas State University
Manhattan, Kansas, USA
Biochemical Identification Techniques - Modern Techniques (a) Introduction
Biochemical Identification Techniques - Modern Techniques (c) Food poisoning organisms
H R Gamble
US Department of Agriculture
Beltsville, Maryland, USA
Trichinella
I Gandjar
University of Indonesia
Depok, Indonesia
Fermented Foods (f) Fermentations of the Far East
M Garcia-Garibay
Universidad Autonoma Metropolitana
Mexico
Single Cell Protein (a) The Algae
Single Cell Protein (b) Yeasts and Bacteria
M L García-López
University of León
León, Spain
Flavobacterium
Micrococcus
Moraxella
Psychrobacter
S K Garg
Avadh University
Utar Pradesh, India
Genetic Engineering (a) Modification of Yeast and Moulds
Genetics of Micro-Organisms (b) Bacteria
M Gautier
INRA Laboratorie de technologie laitiere
Rennes, France
Propionibacterium
Glen Gibson
Institute of Food Research
Reading, England, UK
Microflora of the Intestine (a) The Natural Microflora of Humans
A Gilmour
Queen's University of Belfast
Belfast, Northern Ireland
Staphylococcus (b) Staphylococcus aureus
G Giraffa
Istituto Sperimentale Lattiero Caseario
Milan, Italy
Enterococcus
R W A Girdwood
Scottish Parasite Diagnostic Laboratory
Glasgow, Scotland, UK
Cryptosporidium
Giardia
Waterborne Parasites (b) Detection by classic and modern techniques
A Goater
University of Wales
Bangor, Wales, UK
Biophysical Techniques for Enhancing Microbiological Analysis Future developments
M Gobbetti
Universita degli Studi di Peruga
Perugia, Italy
Arthrobacter
Lactobacillus (e) Lactobacillus casei
Streptococcus (a) Introduction
W Goebel
Biozentrum
Wuerzburg, Germany
Listeria (c) Detection by commercial enzyme immunoassays
M Goldschmidt
University of Texas Health Science Centre
Houston, Texas, USA
Biosensors Scope in microbiological analysis
K Gomi
University of Tohoku
Sendai, Japan
Aspergillus (b) Aspergillus oryzae
L G Gorris
Unilever Research Laboratory
Vlaardingen, The Netherlands
Hurdle Technology
G W Gould
Bedford, England, UK
Bacteria (b) Bacterial endospores
L Gram
Danish Institute for Fisheries Research
Lyngby, Denmark
Shewanella
M Griffiths
University of Guelph
Guelph, Ontario, Canada
ATP Bioluminescence (c) Application in hygiene monitoring
Nucleic Acid-Based Assays Overview
I Guerrero
University of Autonoma Metropolitana
Mexico
Meat and Poultry (c) Spoilage of cooked meats and meat products
Sarmad Hanna
University of Amman
Amman, Jordan
Neisseria
Hau-Yang Tsen
National Chung-Hsing University
Taiwan
Escherichia coli (b) Detection of enterotoxins of E. coli
Salmonella (g) Detection by colorimetric DNA hybridisation
W C Hazeleger
Wageningen Agricultural University
Wageningen, The Netherlands
Campylobacter (c) Detection by latex agglutination techniques
G Hildebrandt
Freie Universitat Berlin
Berlin, Germany
Sampling Regimes and Statistical Evaluation of Microbiological Results
A D Hitchins
US Food and Drug Administration
Washington, DC, USA
Listeria (d) Detection by colorimetric DNA hybridisation
Listeria (g) Listeria monocytogenes - detection by chemiluminescent DNA hybridisation
J Hobbs
George Morris Centre
Alberta, Canada
Costs/Benefits of Microbial Origin
A D Hocking
CSIRO Food Research Laboratory
North Ryde, New South Wales, Australia
Xeromyces
C P Hollenberg
Heinrich-Heine University
Dusseldorf, Germany
Hansenula
R A Holley
University of Manitoba
Winnipeg, Manitoba, Canada
Brochothrix
R K Hommel
Cell Technologie Leipzig
Leipzig, Germany
Acetobacter
Candida (a) Introduction
Gluconobacter
Torulopsis
D Hoover
University of Delaware
Newark, Deleware, USA
Bifidobacterium
T W Huber
Temple, Texas, USA
Enterobacter
R Hutkins
University of Nebraska
Lincoln, Nebraska, USA
Streptococcus (b) Streptococcus thermophilus
Y Iimura
Yamanashi University
Kofu-shi, Japan
Saccharomyces (b) Saccharomyces sake
P in 't Veld
National Institute of Public Health and Environmental Protection
Bilthoven, The Netherlands
Reference Materials
C N Jacobsen
Royal Veterinary and Agricultural University
Frederiksburg, Denmark
Flow Cytometry
D Jahn
Albert-Ludwigs-Universitaet Freiburg
Freiburg, Germany
Ecology of Bacteria and Fungi in Foods (c) Influence of redox potential and pH
B Jarvis
Ross Biosciences
Herefordshire, England, UK
Cider (Hard Cider)
Good Manufacturing Practice
I Jenson
Gist-Brocades Australia
Moorebank, New South Wales, Australia
Bacillus (g) Detection by classical cultural techniques
J Jimenez
Universidad de Malaga
Malaga, Spain
Brettanomyces
J Jofre
University of Barcelona
Barcelona, Spain
Minimal Methods of Processing (c) Potential use of phages and/or lysins
E Johansen
Head of Genetics and Microbiology
Horsholm, Denmark
Genetic Engineering (b) Modification of Bacteria
N Johns
Steepletower, Norwich
England, UK
Process Hygiene (h) Hygiene in the Catering Industry
E Johnson
University of Wisconsin
Madison, Wisconsin, USA
Clostridium (f) Clostridium botulinum
R Jordano
University of Cordoba
Corboda, Spain
Petrifilm: An Enhanced Cultural Technique
R Joseph
Indian Food Industry
Mysore, India
Yeasts Production and commercial uses
V K Juneja
US Department of Agriculture
Philadelphia, Pennsylvania, USA
Hazard Appraisal (HACCP) (c) Involvement of regulatory bodies
Total Viable Counts (e) Metabolic Activity Tests
P Kaempfer
Inst. Angewandte Mikrobiol.
Giessen, Germany
Acinetobacter
Yersinia (a) Introduction
G Kalantzopoulos
Agricultural University of Athens
Athens, Greece
Microflora of the Intestine (e) Detection and enumeration of probiotic cultures
C Kalidas
Cornell University
Ithaca, New York, USA
Pichia
A Kambamanoli-Dimou
Technological Education Institute
Larissa, Greece
Ice Cream
N G Karanth
Central Food Technological Research Institute
Mysore, India
Fermentation (Industrial) (d) Recovery of Metabolites
Fermentation (Industrial) (e) Production of Polysaccharides, eg. Xanthan gum
C A Kaysner
US Food and Drug Administration
Bothell, Washington, USA
Shellfish (Molluscs and Crustacea) (b) Contamination and spoilage
T Keshavarz
University of Westminster
London, England
Fermentation (Industrial) (c) Control of Fermentation Conditions
P M Kirk
CAB International Mycological Institute
Surrey, England, UK
Fungi (e) Classification of the Zygomycetes
T Klaenhammer
North Carolina State University
Raleigh, North Carolina, USA
Lactobacillus (d) Lactobacillus acidophilus
T Klem
Cornell University
Ithaca, New York, USA
Alcaligenes
W Kneifel
Agricultural University
Vienna, Austria
Probiotic Bacteria: Detection and estimation in fermented and non-fermented dairy products
B Kohn
Vicam
Massachusetts, USA
Listeria (e) Detection by commercial immunomagnetic particle-based assays
P Kotzekidou
Aristotle University of Thessaloniki
Thessaloniki, Greece
Bacillus (c) Bacillus stearothermophilus
Byssochlamys
P Kulkarni
University of Mumbai
Mumbai, India
Bread (a) Bread from Wheat Flour
Freezing of Foods (a) Damage to microbial cells
Milk and Milk Products (c) Microbiology of cream and butter
Preservatives (i) Permitted preservatives - hydroxybenzoic acid
Preservatives (j) Permitted preservatives - nitrate and nitrite
Preservatives (m) Permitted preservatives - propionic acid
S Kumagai
National Institute of Infectious Diseases
Tokyo, Japan
National Legislation, Guidelines and Standards Governing Microbiology (c) Japan
K Lampel
US Food and Drug Administration
Washington, DC, USA
Shigella Introduction and Detection by classical cultural techniques
L Le Vay
University of Wales
Bangor, Wales, UK
Shellfish (Molluscs and Crustacea) (a) Characteristics of the Groups
S Leaper
Campden and Chorleywood Food Research Association
Campden, Gloucestershire, UK
Hazard Appraisal (HACCP) (b) Critical Control Points
D Legan
Nabisco Technology Center
USA
Confectionary Products Cakes and pastries
J Leisner
Royal Veterinary and Agricultural University
Frederiksberg, Denmark
Fish (b) Spoilage of fish
H L M Lelieveld
Unilever Research Laboratory
Vlaardingen, The Netherlands
Process Hygiene (c) Overall approach to hygienic processing
Process Hygiene (e) Risk and control of aerial contamination
Process Hygiene (g) Involvement of regulatory bodies
D F Lewis
Scottish Agricultural College
Ayr, Scotland, UK
Microscopy (b) Confocal laser microscopy
M J Lewis
University of Reading
Reading, Berkshire, England
Heat Treatment of Foods (c) Ultra-high Temperature (UHT) treatments
E Litopoulou-Tzanataki
Aristotle University of Thessaloniki
Thessaloniki, Greece
Fermented Milks (a) Range of Products
A Lonvaud-Funel
University Victor Segalen Bordeaux 2
Talence, France
Leuconostoc
S E Lopez
Universidad de Buenos Aires
Buenos Aires, Argentina
Alternaria
G Love
University of Bath
Bath, England, UK
Microscopy (c) Scanning electron microscopy
R Lovitt
University of Wales
Swansea, Wales, UK
Bacteria (a) The bacterial cell
Microscopy (a) Light microscopy
Microscopy (e) Atomic force microscopy
M Maher
University College
Galway, Ireland
Molecular Biology in Microbiological Analysis
K A Malik
National Institute of Biotechnology and Genetic Engineering
Faisalabad, Pakistan
Cellulomonas
S E Martin
University of Illinois
Urbana, Illinois, USA
Listeria (f) Listeria monocytogenes
Staphylococcus (a) Introduction
L Martinkova
Academy of Sciences of the Czech Republic
Prague, Czech Republic
Monascus
T Mattila-Sandholm
VTT Biotechnology and Food Research
Espoo, Finland
Ultrasonic Imaging A non-destructive method for assessing microbial spoilage of dairy products
V V Mistry
South Dakota State University
Brookings, South Dakota, USA
Physical Removal of Microfloras (b) Centrifugation
M C Montel
Station de recherches sur la viande INRA
Saint Genes-Champanelle, France
Fermented Foods (c) Fermented Meat Products
M Moresi
Universitta della Tuscia
Viterbo, Italy
Fermentation (Industrial) (f) Production of Organic Acids, eg. citric, propionic
A Morin
Imperial Tobacco Ltd
Québec City, Québec, Canada
Pantoea
M Moss
Shalford, Surrey
England, UK
Spoilage Problems (b) Problems caused by Fungi
D D Muir
Hannah Research Institute
Ayr, Scotland, UK
Milk and Milk Products (b) Microbiology of dried milk products
E Murano
Texas A & M University
College Station, Texas, USA
Heat Treatment of Foods (f) Synergy between treatments
K D Murrell
US Dept. of Agriculture
Beltsville, Maryland, USA
Helminthes and Nematodes
C K K Nair
Bhabha Atomic Research Centre
Mumbai, India
Thermus aquaticus
M Nakao
Horiba Ltd Research and Development Center
Kyoto, Japan
Microscopy (f) Sensing Microscopy
A W Nichol
Wagga Wagga, Australia
Cheese (c) Mould-ripened Varieties
P Nigam
University of Ulster
Coleraine, Northern Ireland
Cocoa and Coffee Fermentations
Fermentation (Industrial) (g) Production of Oils and Fatty Acids
Metabolic Pathways (f) Production of secondary metabolites - fungi
Single Cell Protein (c) Mycelial Fungi
Wines (c) Specific aspects of oenology
S Notermans
TNO Nutrition and Food Research Institute
Zeist, The Netherlands
Clostridium (g) Detection of neurotoxins of Cl. botulinum
Food Poisoning Outbreaks
Quantitative Risk Analysis
G J Nychas
Agricultural University of Athens
Athens, Greece
Meat and Poultry (a) Spoilage of meat
Preservatives (b) Traditional preservatives - oils and spices
T O'Keeffe
University College
Cork, Ireland
Bacteriocins (a) Potential in food preservation
L J Ogbadu
Sheda Science and Technology Complex
Abuja, Nigeria
Preservatives (e) Traditional preservatives - wood smoke
Preservatives (h) Permitted preservatives - benzoic acid
G Oliver
CERELA
Cacabuco, Argentina
Bacteria (c) Classification of the bacteria - Traditional
Fermented Foods (b) Fermented Vegetable Products
Fungi (a) The fungal hypha
K Ouchi
Kyowa Hakko Kogyo Co. Ltd
Tokyo, Japan
Saccharomyces (a) Introduction
B Özer
Harran Üniversitesi
Sanliurfa, Turkey
Cheese (e) Microflora of white-brined cheeses
Milk and Milk Products (a) Microbiology of Liquid Milk
Natural Anti-Microbial Systems (d) Lactoperoxidase and lactoferrin
D Özer
Harran Üniversitesi
Sanliurfa, Turkey
Fermented Milks (d) Products of Eastern Europe and Asia
A Pandey
Universidade Federal do Parana
Curitiba, Brazil
Enterobacteriaceae, Coliforms and E. Coli (a) Introduction
P Papademas
University of Reading
Reading, Berkshire, England
Brucella (b) Problems with Dairy Products
P Patel
Leatherhead Food RA
Surrey, England, UK
Salmonella (f) Detection by enzyme immunoassays
M Patterson
Queen's University
Belfast, Northern Ireland
High Pressure Treatment of Foods
J B Payeur
US Department of Agriculture
Ames, Iowa, USA
Mycobacterium
W A Petri, Jnr
University of Virginia School of Medicine
Charlottesville, Virginia, USA
Waterborne Parasites (a) Entamoeba
D Pimbley
Leatherhead Food RA
Surrey, England, UK
Verotoxigenic E. coli Detection by commercial enzyme immunoassays
J I Pitt
CSIRO Food Research Laboratory
North Ryde, New South Wales, Australia
Penicillium (a) Introduction
M R Popoff
Institut Pasteur
Paris, France
Clostridium (c) Detection of enterotoxins of Cl. perfringens
U Potter
University of Bath
Bath, England, UK
Microscopy (d) Transmission electron microscopy
B Pourkomailian
Leatherhead Food RA
Surrey, England, UK
International Control of Microbiology
K Prabhakar
College of Veterinary Science
Tirupati, India
Intermediate Moisture Foods
Meat and Poultry (b) Curing of meat
Preservatives (g) Permitted preservatives - sulfur dioxide
B Pyle
Montana State University
Bozeman, Montana, USA
Direct Epifluorescent Filter Techniques (DEFT)
M Raccach
Arizona State University East
Mesa, Arizona, USA
Pediococcus
Fatemeh Rafii
National Centre for Toxicological Research, US Food and Drug Administration
Jefferson, Arkansas, USA
Serratia
W Reybroeck
Ministerie van Middenstand en Landbouw
Brussels, Belgium
ATP Bioluminescence (b) Application in dairy industry
E Rice
US Environmental Protection Agency
Ohio, USA
Escherichia coli 0157 (b) Detection by latex agglutination techniques
Total Viable Counts (a) Pour plate technique
Total Viable Counts (b) Spread plate technique
R K Robinson
University of Reading
Reading, Berkshire, England
Fermented Milks (b) Yoghurt
H Roginski
Albert Chandler College
Victoria, Australia
Fermented Milks (c) Products from Northern Europe
T Ross
University of Tasmania
Hobart, Tasmania, Australia
Ecology of Bacteria and Fungi in Foods (a) Influence of available water
Ecology of Bacteria and Fungi in Foods (b) Influence of temperature
Predictive Microbiology and Food Safety
T Roukas
Aristotle University of Thessaloniki
Thessaloniki, Greece
Aureobasidium
M Rowe
Food Microbiology Unit
Belfast, Northern Ireland
Campylobacter (a) Introduction
G Salvat
Centre National d'Etudes Veterinaires et Alimentaires
Ploufragan, France
Electrical Techniques (b) Food spoilage flora and TVC
R Sandhir
Avadh University
Utar Pradesh, India
Genetics of Micro-Organisms (a) Fungi
Metabolic Pathways (d) Lipid metabolism
A K Sarbhoy
Indian Agricultural Research Institute
New Delhi, India
Fungi (b) Foodborne fungi - estimation by classical cultural techniques
Fungi (h) Classification of the Hemi-Ascomycetes - 1 and 2
B Schalch
Ludwig-Maximillians-Universitat
Munich, Germany
National Legislation, Guidelines and Standards Governing Microbiology (b) European Union
B W Senior
Dundee University Medical School
Dundee, Scotland, UK
Proteus
G Shama
Loughborough University of Technology
Leicestershire, UK
Ultra-Violet Light
A Sharma
Food Technology Division, FIPLY, B.A.R.C.
Mumbai, India
Enzyme Immunoassays, Overview
Mycotoxins (d) Immunological techniques for detection and analysis
Phycotoxins
Streptomyces
Trichothecium
Xanthomonas, Introduction
R Shaw
Birkdale, Australia
Chilled Storage of Foods (b) Use of Modified Atmosphere Packaging
N H C Sparks
West of Scotland Agricultural College
Ayr, Scotland, UK
Eggs (a) Microbiology of fresh eggs
D Squirrell
Chemical and Biological Defence Establishment
Wiltshire, England, UK
Adenylate Kinase
E Stackebrandt
Deutsche Sammlung von Mikroorganisem und Zellkulturen GmbH
Braunschweig, Germany
Bacteria (d) Classification of the Bacteria - Phylogenetic Approach
J Stark
Gist-Brocades
Delft, The Netherlands
Preservatives (l) Permitted preservatives - natamycin
G Stewart
Heriot-Watt University
Edinburgh, Scotland, UK
Saccharomyces (d) Saccharomyces carlsbergensis (Brewers Yeast)
G S A B Stewart
University of Nottingham
Nottingham, England, UK
Bacteriophage-Based Techniques for Detection of Foodborne Pathogens
A Stolle
Ludwig-Maximilians-Universititat
Munich, Germany
Heat Treatment of Foods (e) Action of Microwaves
M Stratford
Unilever Research Colworth Laboratory
Bedford, England, UK
Preservatives (d) Traditional preservatives - organic acids
M Surekha
Kakatiya University
Warangal, India
Preservatives (a) Classification and properties
B C Sutton
Blackheath, Suffolk
England, UK
Fungi (c) Overview of classification of the fungi
Fungi (i) Classification of the Deuteromycetes
B G Swanson
Washington State University
Pullman, Washington, USA
Minimal Methods of Processing (a) Electroporation - pulsed electric fields
J P Tamang
Sikkim Government College
Gangtok, India
Biochemical Identification Techniques - Modern Techniques (e) Microfloras of fermented foods
A Y Tamime
Scottish Agricultural College
Ayr, Scotland, UK
Cheese (a) In the Market Place
Microflora of the Intestine (b) Biology of Bifidobacteria
J Tang
American Type Culture Collection
Manassas, Virginia, USA
Culture Collections
S R Tatini
University of Minnesota
St Paul, Minnesota, USA
Total Counts Microscopy
D M Taylor
BBSRC and MRC
Edinburgh, Scotland, UK
Bovine Spongiform Encephalopathy (BSE)
P C M Teixeira
Escola Superior de Biotecnologia
Portugal
Vagococcus
Lactobacillus (b) Lactobacillus bulgaricus
Lactobacillus (c) Lactobacillus brevis
J Theron
University of Pretoria
Pretoria, South Africa
Brucella (a) Characteristics
L V Thomas
Aplin and Barrett Ltd.
Dorset, England, UK
Preservatives (k) Permitted preservatives - sorbic acid
A Thompson
Fountain Brewery
Edinburgh, Scotland, UK
ATP Bioluminescence (d) Application in beverage microbiology
Ulf Thrane
Technical University of Denmark
Lyngby, Denmark
Fusarium
M-L Tortorello
US Food and Drug Administration
Washington, DC, USA
Escherichia coli 0157 (a) Escherichia coli 0157:H7
N Tunail
Ankara University
Ankara, Turkey
Microflora of the Intestine (d) Biology of the Enterococcus spp.
D R Twiddy
Horsham West, Sussex
England, UK
Spoilage of Plant Products Cereals and Cereal Flours
C Umezawa
Kobe Gakuin University
Nishi-ku, Japan
Metabolic Pathways (e) Metabolism of minerals and vitamins
Natural Anti-Microbial Systems (b) Anti-microbial compounds in plants
F Untermann
Institute for Food Safety and Hygiene
University of Zurich
Zurich, Switzerland
Hazard Appraisal (HACCP) (a) The overall concept
M Upmann
University of Vienna
Vienna, Austria
Rapid Methods for Food Hygiene Inspection
T Uraz
Ankara University
Ankara, Turkey
Starter Cultures (d) Moulds employed in Food Processing
M Uyttendaele
University of Ghent
Ghent, Belgium
Listeria (h) Listeria monocytogenes - detection using NASBA (an isothermal nucleic acid amplification system)
E Vandamme
University of Ghent
Ghent, Belgium
Klebsiella
K Venkateswaran
NASA
Pasadena, California, USA
Vibrio (c) Detection by cultural and modern techniques
V Venugopal
Bhabha Atomic Research Centre
Mumbai, India
Preservatives (f) Traditional preservatives - Vegetable oils
C Vernozy-Rozand
Ecole Nationale Veterinaire de Lyon
Lyon, France
Verotoxigenic E. coli and Shigella Spp. Detection by cultural methods
B C Viljoen
UOFS
Bloemfontein, South Africa
Saccharomyces (c) Saccharomyces cerevisiae
G M Walker
University of Abertay
Dundee, Scotland, UK
Fermentation (Industrial) (b) Media for Industrial Fermentations
Wines (a) Microbiology of winemaking
John Watkins
CREH Analytical Limited
Leeds, England, UK
Water Quality Assessment (a) Routine techniques for monitoring bacterial and viral contaminants
I A Watson
University of Glasgow
Glasgow, Scotland, UK
Lasers Inactivation Techniques
B Weimer
Utah State University
Logan, Utah, USA
Brevibacterium
I Wesley
National Animal Disease Center, US Dept. of Agriculture
Ames, Iowa, USA
Arcobacter
Helicobacter
W B Whitman
University of Georgia
Athens, Georgia, USA
Methanogens
R C Wigley
Linlithgow, West Lothian
Scotland, UK
Starter Cultures (a) Uses in the Food Industry
R A Wilbey
University of Reading
Reading, Berkshire, England
Heat Treatment of Foods (d) Principles of pasteurisation
A Williams
Hannah Research Institute
Ayr, Scotland, UK
Bacillus (f) Detection of Enterotoxins
J F Williams
Michigan State University
East Lansing, Michigan, USA
Process Hygiene (f) Testing of disinfectants
A Wong
University of Wisconsin
Madison, Wisconsin, USA
Staphylococcus (d) Detection of staphylococcal enterotoxins
B J B Wood
University of Strathclyde
Glasgow, Scotland, UK
Bread (b) Sourdough bread
S D Worley
Auburn University
Auburn, Alabama, USA
Process Hygiene (b) Types of sterilant
H Yanase
Tottori University
Tottori, Japan
Zymomonas
Y Yeeh
Inje University
Kimhae, South Korea
Rhodotorula
J Ympnrist-uirasto
Jyvaskyla, Finland
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