Food microbiology

1. Food as a Substrate for Microorganisms 2. Microorganisms Important in Food Microbiology 3. Contamination of Foods 4. General Principles Underlying Spoilage: Chemical Changes Part Two: Principles of Food Preservation 5. General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions 6. Preservation by Use of High Temperatures 7. Preservation by use of Low Temperatures 8. Preservation by 9. Preservation by Food Additives 10. Preservation by Radiation Part Three: Contamination, Preservation, and Spoilage of Different Kinds of Foods 11. Contamination, Preservation, and Spoilage of Cereals and Cereal Products 12. Contamination, Preservation, and Spoilage of Sugars and Sugar Products 13. Contamination, Preservation, and Spoilage of Vegetables and Fruit 14. Contamination, Preservation, and Spoilage of Meats and Meat Products 15. Contamination, Preservation, and Spoilage of Fish and Other Seafoods 16. Contamination, Preservation, and Spoilage of Eggs 17. Contamination, Preservation, and Spoilage of Poultry 18. Contamination, Preservation, and Spoilage of Milk and Milk Products 19. Spoilage of Heated Canned Foods 20. Miscellaneous Foods Part Four: Foods and Enzymes Produced by Microorganisms 21. Production of Cultures for Food Fermentations 22. Food Fermentations 23. Foods and Enzymes from Microorganisms Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections, and Intoxications: Nonbacterial 26. Investigation of Food-Borne Disease Outbreaks Part Six: Food Sanitation, Control, and Inspection 27. Microbiology in Food Sanitation 28. Food Control Appendix A: Nomenclature Appendix B: International Microbiological Specifications