Cover -- Contents -- Contributors -- Preface -- Acknowledgments -- 1. The Public Health, Industrial, and Global Significance of Rapid Microbiological Food Testing -- I. ACCELERATED GENERIC TECHNIQUES -- 2. Strengths and Shortcomings of Advanced Detection Technologies -- 3. Chromogenic and Accelerated Cultural Methods -- 4. Automated and Large-Scale Characterization of Microbial Communities in Food Production -- 5. Fast and High-Throughput Molecular Typing Methods -- II. CRITICAL CONSIDERATIONS BEFORE SETTING UP RAPID METHODS -- 6. Sampling, Transport, and Sample Preparation in Emergency Situations and Rapid Response -- 7. Statistics of Sampling for Microbiological Testing of Foodborne Pathogens -- 8. Preanalytical Sample Preparation and Analyte Extraction -- 9. Criteria for Choosing the Right Rapid Method -- 10. Your Results Are Your Controls: Inclusion of Critical Test Controls -- 11. International Validation, Ring Trial, and Standardization of Rapid Methods -- 12. Statistical Data Analysis of Results Based on Alternative Detection and Enumeration Methods -- III. MEAT PRODUCTION CHAIN -- 13. Salmonella in Pork, Beef, Poultry, and Egg -- 14. Yersinia enterocolitica in Pork -- 15. Campylobacter in Poultry, Pork, and Beef -- 16. Shiga Toxin-Producing Escherichia coli in Food -- 17. Rapid Screening of Animal Feeds for Mycotoxins and Salmonella Contaminations -- IV. DAIRY PRODUCTION CHAIN -- 18. Listeria monocytogenes in Milk, Cheese, and the Dairy Environment -- 19. Bacillus cereus in Milk and Dairy Production -- 20. Staphylococcus aureus in the Dairy Chain -- 21. Cronobacter Species in Powdered Infant Formula -- V. FRESH PRODUCE, SEAFOOD, AND WATER -- 22. Pathogen Testing in Fresh Produce and Irrigation Water -- 23. Norovirus, Hepatitis A Virus, and Indicator Microorganisms in Shellfish, Soft Fruits, and Water.

24. Protozoan Parasites: Cryptosporidium, Giardia, Cyclospora, and Toxoplasma -- VI. FOOD SERVICE AND CATERING -- 25. Practical Sampling Plans, Indicator Microorganisms, and Interpretation of Test Results from Trouble-Shooting -- 26. Clostridium perfringens in Food Service -- 27. Hepatitis A Virus in Ready-To-Eat Foods -- VII. CONCLUSIONS -- 28. Future Trends in Rapid Methods: Where Is the Field Moving, and What Should We Focus On? -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Z.