Conclusions

This article describes a variety of methods that are designed to improve current methods, explore new ideas, and develop new concepts and technologies for the improvement of applied microbiology. Although many of these methods were first developed for clinical microbiology, they are being used for food microbiology. This field will certainly grow, and many food microbiologists will find these new methods very useful in their routine work in the immediate future. Many methods described here are already being used by applied microbiologists nationally and internationally.

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