Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 1 Table 6.1 Size of microorganisms.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 2 Table 6.2 Gram staining of bacterial cells.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 3 Table 6.3 Heat resistance of vegetative cells and spores.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 4 Table 6.4 Physiological differences of C. botulinum.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 5 Table 6.5 Characteristics of Bacillus cereus and related species. 1 90–100% of cells positive 2 50% of cells positive 3 90–100% of cells negative 4 Most strains are negative From Rhodelamel and Harmon (1998)

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 6 Figure 6.1 Schematic diagram of a direct impedance technique cell.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 7 Figure 6.2 Schematic diagram of an indirect impedance technique cell.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 8 Figure 6.3 Hydrodynamic focusing.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 9 Figure 6.4 Sandwich ELISA.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 10 Figure 6.5 Direct epifluorescence technique (DEFT).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 11 Table 6.6 The probability of accepting/rejecting a batch of product, for a given level of contamination.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 12 Figure 6.6 An operating characteristics curve, with decreasing stringency based upon a decreasing number of samples tested (n). Squares, n = 500; triangles, n = 50; circles, n = 5.