Food microbiology/ William C. Frazier

PART 1 FOOD AND MICROORGANISMS
1. Food as a Substrate for Microorganisms
2. Microorganisms important in Food Microbiology
3. Contamination of Foods
4. General Principles Underlying Spoilage : Chemical Changes Caused by Microorganisms

PART 2 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 Drying
9. Preservation by Food Additives
10. Preservation by Radiation

PART 3 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 Fruits
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 4 FOODS AND ENZYMES PRODUCED BY MICROORGANISMS
21. Production of Cultures for Food Fermentations
22. Food Fermentations
23. Foods and Enzymes from Microorganisms

PART 5 FOODS IN RELATION TO DISEASE
24. Food-borne illness: Bacterial
25. Food-borne Poisonings, Infections, and Intoxications : Nonbacterial
26. Investigation of Food-borne Disease Outbreaks

PART 6 FOOD SANITATION, CONTROL, AND INSPECTION
27 Microbiology In Food Sanitation
28. Food Control