TY  - BOOK
AU  - Ray, Bibek
AU  - Bhunia, Arun
TI  - Fundamental Food Microbiology
SN  - 9780849375293
U1  - 664.001579 
PY  - 2007///
CY  - New York
PB  - CRC Press
KW  - Food Microbiology
KW  - Foodborne Diseases
KW  - Prevention & Control
N1  - 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
ER  -