Modern food microbiology

Abstract

Part I: HISTORICAL BACKGROUND – 1. History of Microorganisms in Food -- Part II: HABITATS, TAXONOMY, AND GROWTH PARAMETERS – 2. Taxonomy, Role, and Significance of Microorganisms in Foods – 3. Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth Intrinsic -- Part III: MICROORGANISMS IN FOODS – 4. Fresh Meats and Poultry -- 5. Processed Meats and Seafoods – 6. Vegetable and Fruit Products – 7. Milk, Fermentation, and Fermented and Nonfermented Dairy Products – 8. Nondairy Fermented Foods and Products – 9. Miscellaneous Food Products -- Part IV: DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS – 10. Culture, Microscopic, and Sampling Methods -- 11. Chemical, Biological, and Physical Methods – 12. Bioassay and Related Methods -- Part V. FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA -- 13—Food Protection with Chemicals, and by Biocontrol – 14. Food Protection with Modified Atmospheres -- 15—Radiation Protection of Foods, and Nature of Microbial Radiation Resistance – 16. Protection of Foods with Low-Temperatures – 17. Food Protection with High Temperatures – 18. Protection of Foods by Drying -- 19. Other Food Protection Methods -- Part VI—INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA -- 20—Indicators of Food Microbial Quality and Safety -- 21—The HACCP and FSO Systems for Food Safety -- Part VII: FOODBORNE DISEASES – 22. Introduction to Foodborne Pathogens – 23. Staphylococcal Gastroenteritis – 24. Food Poisoning Caused by Gram-Positive Sporeforming Bacteria -- 25. Foodborne Listeriosis – 26. Foodborne Gastroenteritis Caused by Salmonella and Shigella – 27. Foodborne Gastroenteritis Caused by Escherichia coli – 28. Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species – 29. Foodborne Animal Parasites – 30. Mycotoxins -- 31—Viruses and Some Other Proven and Suspected Foodborne Biohazards.