| SECTION I INTRODUCTION TO MICROBES IN FOODS |
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History and Development of Food Microbiology |
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3 | (8) |
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Characteristics of Microorganisms in Food |
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11 | (24) |
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Sources of Microorganisms in Food |
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35 | (8) |
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Normal Microbiological Quality of Foods and Significance |
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43 | (14) |
| SECTION II MICROBIAL GROWTH IN FOOD |
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Microbial Growth Characteristics |
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57 | (8) |
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Factors Influencing Microbial Growth in Food |
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65 | (14) |
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Microbial Sporulation and Sublethal Injury |
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79 | (16) |
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Microbial Metabolism of Food Components |
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95 | (14) |
| SECTION III BENEFICIAL USES OF MICROORGANISMS IN FOOD |
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Microorganisms Used in Food Fermentation |
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109 | (10) |
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Biochemistry of Some Beneficial Traits |
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119 | (14) |
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Genetics of Some Beneficial Traits |
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133 | (20) |
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Starter Cultures and Bacteriophages |
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153 | (10) |
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Microbiology of Fermented Food Production |
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163 | (26) |
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Food Ingredients and Enzymes of Microbial Origin |
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189 | (12) |
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Food Biopreservatives of Microbial Origin |
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201 | (10) |
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Health Benefits of Beneficial Bacteria |
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211 | (16) |
| SECTION IV MICROBIAL FOOD SPOILAGE |
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Important Facts in Microbial Food Spoilage |
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227 | (12) |
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Spoilage of Specific Food Groups |
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239 | (22) |
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Food Spoilage by Microbial Enzymes |
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261 | (8) |
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New Food Spoilage Bacteria in Refrigerated Foods |
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269 | (18) |
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Indicators of Microbial Food Spoilage |
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287 | (10) |
| SECTION V MICROBIAL FOODBORNE DISEASES |
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Important Facts in Foodborne Diseases |
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297 | (22) |
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319 | (16) |
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335 | (34) |
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Foodborne Toxicoinfections |
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369 | (16) |
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Opportunistic Pathogens, Parasites, and Algal Toxins |
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385 | (12) |
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New and Emerging Foodborne Pathogens |
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397 | (12) |
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Indicators of Bacterial Pathogens |
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409 | (12) |
| SECTION VI CONTROL OF MICROORGANISMS IN FOOD |
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Control of Access (Cleaning and Sanitation) |
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421 | (10) |
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Control by Physical Removal |
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431 | (4) |
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435 | (12) |
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Control by Low Temperature |
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447 | (8) |
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455 | (8) |
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Control by Low pH and Organic Acids |
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463 | (8) |
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Control by Modified Atmosphere (or Reducing O-R Potential) |
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471 | (6) |
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477 | (8) |
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Control by Antimicrobial Preservatives |
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485 | (10) |
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Control by New Nonthermal Methods |
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495 | (8) |
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Control by Combination of Methods (Hurdle Concept) |
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503 | (40) |
| SECTION VII APPENDICES |
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Appendix A Microbial Attachment to Food and Equipment Surfaces |
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511 | (4) |
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Appendix B Predictive Modeling of Microbial Growth in Food |
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515 | (4) |
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Appendix C Hazard Analysis Critical Control Points (HACCP) |
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519 | (6) |
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Appendix D Detection of Microorganisms in Food and Food Environment |
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525 | (14) |
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Appendix E Regulatory Agencies Monitoring Microbiological Safety of Foods in the U.S |
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539 | (4) |
| Index |
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543 | |
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