Fundamental Food Microbiology/ Bibek Ray, Arun Bhuni.

Part I Introduction to Microbes in Foods
Chapter 1 History and Development of Food Microbiology
Chapter 2 Characteristics of Predominant Microorganisms in Food
Chapter 3 Sources of Microorganisms in Food
Chapter 4 Normal Microbiological Quality of Foods and its Significance

Part II Microbial Growth Response in the Food Environment
Chapter 5 Microbial Growth Characteristics
Chapter 6 Factors Influencing Microbial Growth in Food
Chapter 7 Microbial Metabolism of Food Components
Chapter 8 Microbial Sporulation and Germination

Part III Beneficial Uses of Microorganisms in Food
Chapter 9 Microbial Stress Response in the Food Environment
Chapter 10 Microorganisms Used in Food Fermentation
Chapter 11 Biochemistry of Some Beneficial Traits
Chapter 12 Genetics of Some Beneficial Traits
Chapter 13 Starter Cultures and Bacteriophages
Chapter 14 Microbiology of Fermented Food production
Chapter 15 Intestinal Beneficial Bacteria
Chapter 16 Food Biopreservatives of Microbial Origin
Chapter 17 Food Ingredients and Enzymes of Microbial Origin

Part IV Microbial Food Spoilage
Chapter 18 Important Factors in Microbial Spoilage
Chapter 19 Spoilage of Specific Food groups
Chapter 20 New Food Spoilage bacteria
Chapter 21 Food Spoilage by Microbial Enzymes
Chapter 22 Indicators of Microbial Food Spoilage

Part V Microbial Foodborne Diseases
Chapter 23 Important facts in Foodborne Diseases
Chapter 24 Foodborne Intoxications
Chapter 25 Foodborne Infections
Chapter 26 Foodborne Toxicoinfections
Chapter 27 Opportunistic Pathogens, Parasites, and Algal Toxins
Chapter 28 New and Emerging Foodborne Pathogens
Chapter 29 Indicators of Bacterial Pathogens

Part VI Control of Microorganisms in Foods
Chapter 30 Control of Access (cleaning and sanitation)
Chapter 31 Control by Physical removal
Chapter 32 Control by Heat
Chapter 33 Control by Low Temperature
Chapter 34 Control by Reduced Water Activity
Chapter 35 Control by Low pH and Organic acids
Chapter 36 Control by Modified Atmosphere (or reducing O-R potential)
Chapter 37 Control by Antimicrobial Preservatives
Chapter 38 Control by Irradiation
Chapter 39 Control by Novel Processing technologies
Chapter 40 Control by a Combination of Methods (Hurdle Concept)

Part VII Microbial Detection and Food Safety
Chapter 41 Conventional and biosensor based detection methods for microorganisims in food and food environment