Osman Erkmen is professor of food microbiology in the Department of Food Engineering, Gaziantep University. Gaziantep, Turkey. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994 and associate professor of food microbiology in 1999. He has been working as a professor in this department since 2004, where he teaches courses in general microbiology, food microbiology, food sanitation, and food toxicology. His research focuses on the uses of nonthermal processes and natural antimicrobials in food preservation; the production of fermented foods; the microbial production of lycopene, thiamin, alcohol, and citric acid from industrial wastes; and microbial inactivation and modeling. He studies the combined effect of nonthermal processes, natural antimicrobials in the destruction of microbial cells and spores, and its application in food preservation, as well as characteristics of white and red wines production from Gaziantep grapes. Professor Erkmen has published over 150 research articles, reviews, book chapters, proceeding articles, and popular articles, edited two books, and authored three books in the fields of food microbiology, general microbiology, food toxicology and food sanitation, with more than 3,500 citations. He has more than 10 patents, organized more than 20 international scientific symposiums, and participated in more than 65 international symposiums.

• SECTION I General Food Microbiology Analyzing Practices1. Sampling and Sample Preparation Techniques2. Plate Count Techniques3. Direct Microscopic Count Techniques4. Most Probable Number Technique5. Membrane Filter Techniques6. Yeasts and Molds Counting Techniques7. Sanitation Detection Techniques in Food Processing PlantsSECTION II   Counting of Important Microbial Groups from Food Products8. Injured Microorganisms and Viable but non-Culturable Cells9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms12. Counting of Thermoduric MicroorganismsSection III Isolation and Counting of Indicator and Pathogenic Microorganisms13. Isolation and Counting of Coliforms and Escherichia coli14. Isolation and Counting of Enterococcus15. Isolation and Counting of Salmonella16. Isolation and Counting of Listeria monocytogenes17. Isolation and Counting of Campylobacter jejuni18. Isolation and Counting of Yersinia enterocolitica19. Isolation and Counting of Bacillus cereus20. Isolation and Counting of Clostridium perfringens21. Isolation and Counting of Staphylococcus aureus22. Isolation of Clostridium botulinum23. Isolation and Counting of Vibrio24. Isolation and Counting of Shigella dysenteriae25. Isolation and Counting of Brucella26. Isolation and Counting of Aeromonas hydrophila27. Isolation and Counting of Plesiomonas shigelloidesSECTION IV Detection of Toxigenic Fungi, Viruses and Parasites28. Isolation and Counting of Toxigenic Fungi29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques30. Detection of Foodborne and Waterborne ParasitesSECTION V Identification of Foods Safety and Quality31. Analysis of Milk and Milk Products32. Analysis of Meat, Poultry and their Products33. Analysis of Fermented Foods 34. Analysis of Fruits, Vegetables and Precooked Frozen Foods 35. Analysis of Fruit Juice and Concentrate Fruits36. Analysis of Eggs and Egg Products 37. Analysis of Cereals and Cereal Products38. Analysis of Seafoods39. Analysis of Canned Foods40. Analysis of Salad Dressings and Spices41. Analysis of Bottled Soft Drinks42. Analysis of Bottled and Process Water