Contents:

Section I Introduction to Microbes in Foods
Chapter 1 History and Development of Food Microbiology
Chapter 2 Characteristics of Predominant Microorganisms in Food
Chapter 3 Sources of Microorganisms in Foods
Chapter 4 Normal Microbiological Quality of Foods and Its Signifiance

Section II Microbial Growth Response in the Food Environment
Chapter 5 Microbial Growth Characteristics
Chapter 6 Factors Influencing Microbial Growth in Food
Chapter 7 Microbial Attachments and Biofilm Formation
Chapter 8 Microbial Metabolism of Food Components
Chapter 9 Microbial Sporulation and Germination
Chapter 10 Microbial Stress Response in the Food Environment

Section III beneficial Uses of Microorganisms in Food
Chapter 11 Microorganisms Used in Food Fermentation
Chapter 12 Biochemistry of Some Beneficial Traits
Chapter 13 Genetics of Some Beneficial Traits
Chapter 14 Starter Cultures and Bacteriophages
Chapter 15 Microbiology of Fermented Food Production
Chapter 16 Intestinal Bacteria and Probiotics
Chapter 17 Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology

Chapter 18 Food Ingredients and Enzymes of Microbial Origin

Section IV Microbial Food Soilage
Chapter 19 Important Factors in Microbial Food Spoilage
Chapter 20 Spoilage of Specific Food Groups
Chapter 21 New Food Spoilage Bacteria in Refrigerated Foods
Chapter 22 Food Spoilage by Microbial Enzymes
Chapter 23 Indicators of Microbial Food Spoilage

Section V Microbial Foodborne Diseases
Chapter 24 Important Facts in Foodborne Diseases
Chapter 25 Foodborne Intoxications
Chapter 26 Foodborne Bacterial Infections
Chapter 27 Foodborne Toxico-Infections
Chapter 28 Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites, and Fish and Shellfish Toxins

Chapter 29 New and Emerging Foodborne Pathogens
Chapter 30 Indicators of Bacterial Pathogens

Section VI Control of Microorganisms in Foods
Chapter 31 control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection

Chapter 32 Control by Physical Removal
Chapter 33 Control by Heat (Thermal Processing)
Chapter 34 Control by Low Temperature
Chapter 35 Control by Reduced Water Activity and Drying
Chapter 36 Control by Low pH and Organic Acids
Chapter 37 Control by Modified Atmosphere (or Reducing O-R Potential)

Chapter 38 Control by Antimicrobial Preservatives and Bacteriophages

Chapter 39 Control by Irradiation
Chapter 40 Control by Novel Processing Technologies
Chapter 41 Control by a Combination of Methods (Hurdle Concept)

Section VII Microbial Detection and Food Safety
Chapter 42 Conventional, Immunologicalm, Molecular, and Biosensor-Based Detection Methods