TY  - ART
AU  - Foster,Wm
TI  - Food Microbiology
SN  - 9788123928296
U1  - 664.001579 
PY  - 2016///
CY  - New Delhi
PB  - CBS
N1  - 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
ER  -