Modern food microbiology/ Jay, James M.

Part 1 - Historical background
1 History of microorganisms in food

Part 2 - Habitats, taxonomy, and growth parameters
2 Taxonomy, role, and significance of microorganisms in foods
3 Intrinsic and extrinsic parameters of foods that affect microbial growth

Part 3 - Microorganisms in foods
4 Fresh meals and poultry
5 Processed meats and seafoods
6 Vegetable and fruit products
7 Milk, fermentation, and fermented and nonfermented dairy products
8 Nondairy fermented foods and products
9 Miscellaneous food products

Part 4 - Determining microorganisms and/or their products in foods
10 Culture, microscopic, and sampling methods
11 Chemical, biological and physical methods
12 Bioassay and related methods

Part 5 - Food protection and some properties of psychrotrophs, thermophiles, and radiation-resist bacteria
13 Food protection with chemicals, and by biocontrol
14 Food protection with modified atmoshpheres
15 Radiation protection of foods, and nature of microbial radiation resistance
16 Production of foods with low-temperatures
17 Food protection with high temperature
18 Protection of foods by drying
19 Other food protection methods

Part 6 - Indicators of food safety and quality, principles of quality control, and microbiological criteria
20 Indicators of food microbial quality and safety
21 The HACCP and FSO systems for food safety

Part 7 - Foodborne diseases
22 Introduction to foodborne pathogens
23 Staphylococcal gastroenteritis
24 Food poisoning caused by gram-positive sporeforming bacteria
25 Foodborne listeriosis
26 Foodborne gastroenteritis caused by salmonella and shigella
27 Foodborne gastroenteritis caused by escherichia coli
28 Foodborne gastroenteritis caused by vibrio, yersinia, and campylobacter species
29 Foodborne animal parasited
30 Mycotoxins
31 Viruses and some other proven and suspected foodborne biohazards