FOOD MICROBIOLOGY 4E (4/P)

Part 1 Food and Microorganisms1 Food as a Substrate for Microorganisms2 Microorganisms Important in Food Microbiology3 Contamination of Foods4 General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms Part 2 Principles of Food Preparation5 General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions6 Preservation by Use of High Temperatures7 Preservation by Use of Low Temperatures8 Preservation by Drying9 Preservation by Food Additives10 Preservation by Radiation Part 3 Contamination, Preservation, and Spoilage of Different Kinds of Foods11 Contamination, Preservation, and SPoilage of Cereals and Cereal Product12 Contamination, Preservation, and Spoilage of Vegetables and Fruits13 Contamination, Preservation, and Spoilage of Sugars and Sugar Products14 Contamination, Preservation, and SPoilage of Meats and Meat Products15 Contamination, Preservation, and Spoilage of Fish and Other Seafoods16 Contamination, Preservation, and Spoilage of Eggs17 Contamination, Preservation and Spoilage of Poultry18 Comtamination, Preservation, and SPoilage of Milk and Milk Products19 Spoilage of Heated Canned Foods20 Miscellaneous Foods Part 4 Foods and Enzymes Produced by Microogranism21 Production of Cultures for Food Fermentations22 Food Fermentations23 Foods and Enzymes from Microorganisms Part 5 Foods in Relation to Disease24 Food-borne Illness: Bacterial25 Food-borne Poisonings, Infections and Intoxications: Nonbacterial26 Investigation of Food-borne Disease Outbreatks Part 6 Food Sanitation, Control, and Inspection27 Microbiology in Food Sanitation28 Food Control