Food Microbiology

Part One: Food and Microorganisms

Food as a Substrate for Microorganisms
Microorganisms Important in Food Microbiology
Contamination of Foods
General Principles Underlying Spoilage: Chemical Changes

Part Two: Principles of Food Preservation

General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
Preservation by Use of High Temperatures
Preservation by use of Low Temperatures
Preservation by Food Additives
Preservation by Radiation

Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods

Contamination, Preservation and Spoilage of Cereals and Cereal Products
Contamination, Preservation and Spoilage of Sugars and Sugar Products
Contamination, Preservation and Spoilage of Vegetables and Fruit
Contamination, Preservation and Spoilage of Meats and Meat Products
Contamination, Preservation and Spoilage of Fish and other Sea-foods
Contamination, Preservation and Spoilage of Eggs
Contamination, Preservation and Spoilage of Poultry
Contamination, Preservation and Spoilage of Milk and Milk Products
Spoilage of Heated Canned Foods
Miscellaneous Foods

Part Four: Foods and Enzymes Produced by Microorganisms

Production of Cultures for Food Fermentations
Food Fermentations
Foods and Enzymes from Microorganisms

Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial

Investigation of Food-Borne Disease Outbreaks

Part Six: Food Sanitation, Control and Inspection

Microbiology in Food Sanitation
Food Control
Appendix A: Nomenclature Appendix B: International Microbiological Specifications