Illustrated Laboratory manual that provides a overview of current standard microbiological culture methods for the examination of food and water, according to widely recognized international organizations, such as ISO, AOAC, APHA, FDA, FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allows student and practitioner to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also provides simple or quick alternatives. Includes methods for the enumeration of indicator microorganisms of general contamination (total aerobic mesophilic bacteria, lactic bacteria, yeasts and molds), indicators of hygiene and sanitary conditions (coliforms, E. coli, enterococci), sporeforming bacteria (total aerobic thermophilic and flat sour bacteria, aerobic mesophilic, anerobic thermophilic and anaerobic mesophilic bacteria, Alicyclobacillus), spoilage fungi (thermoresistan molds, xerophilic fungi, osmophilic yeasts, preservative resistant yeasts) and pathogenic bacteria (Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Escherichia coli O157:H7, Cronobacter, Campylobacter, Yersinia enterocolitica, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus). The chapter covering the examination of water includes methods for the detection and determination of coliforms and E. coli, Pseudomonas aeruginosa, Clostridium perfringens and enterococci. Intended for laboratory education of undergraduate and graduate students in food engineering and related disciplines and as an up-to-date practical companion for researchers, analysts, technicians and teachers.