Food Microbiology /
Wm Foster
- New Delhi ; CBS 2016.
- 540 p.
Title from item. Forms part of the Artist poster filing series (Library of Congress) Promotional goal: U.S. K9. 1896
SECTION I Food and Micro-organisms 1. Basic Concepts of Food Microbiology 2. Importance of Micro-organisms in Food Microbiology 3. Contamination of Foods 4. Food Spoilage During Chemical Changes Caused by,Micro-organisms SECTION II Principles of Food Preservation 5. General Principles of Food Preservation 6. Preservation by Use of Low Temperature 7. Preservation by Use of High Temperature 8. Preservation by Drying 9. Preservation by Radiation 10. Preservation by Food Additives SECTION III Contamination, Preservation and Spoilage of Various Foods 11. Contamination, Preservation and Spoilage of Vegetables and Fruits 12. Contamination, Preservation and Spoilage of Fish and Meat 13. Contamination, Preservation and Spoilage of Eggs 14. Contamination, Preservation and Spoilage of Milk Products 15. Spoilage of Heated Canned Foods 16. Miscellaneous Foods SECTION IV Food and Enzymes Produced by Micro-organisms 17. Production of Cultures for Food Fermentations 18. Fermented and Microbial Foods 19. Miscellaneous Fermented Food Products 20. Food and Enzymes from Micro-organisms
SECTION Foods in Relation to Disease 21. Bacterial Agents of Foodbome Illness 22. Nonbacterial Agents of Foodbome Illness 23. Investigation of Foodbome Disease Outbreaks SECTION VI Food Sanitation and Public Health 24. Microbiology in Food Sanitation 25. Food Control