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Table Of Contents

History and Development of Food Microbiology
IV. WHAT ARE THEIR FUNCTIONS?
B.Food Spoilage
C.Foodborne Diseases
D.Miscellaneous
VIII. CONCLUSION
REFERENCES
QUESTIONS
Characteristics of Predominant Microorganisms in Food
II. CLASSIFICATION OF MICROORGANISMS
III. NOMENCLATURE
IV. MORPHOLOGY AND STRUCTURE OF MICROORGANISMS IN FOODS
A.Yeasts and Molds
B.Bacterial Cells
C. Viruses
V. IMPORTANT MICROORGANISMS IN FOOD
A.Important Mold Genera
B.Important Yeast Genera
C.Important Viruses
D.Important Bacterial Genera
2.Gram-Negative Facultative Anaerobes
3.Rickettsias
4.Gram-Positive Cocci
5.Gram-Positive, Endospore-Forming Rods
6.Gram-Negative, Endospore-Forming Rods
7.Gram-Positive, Nonsporulating Regular Rods
8.Gram-Positive, Nonsporeforming Irregular Rods
9.Some New Genera
VI. IMPORTANT BACTERIAL GROUPS IN FOODS
A.Lactic Acid Bacteria
B.Acetic Acid Bacteria
C.Propionic Acid Bacteria
D.Butyric Acid Bacteria
E.Proteolytic Bacteria
Q.Aerobes
R.Anaerobes
T.Coliforms
VII. CONCLUSION
Sources of Microorganisms in Foods
Normal Microbiological Quality of Foods and its Significance
Microbial Growth Characteristics
Factors Influencing Microbial Growth in Food
Microbial Metabolism of Food Components
Microbial Sporulation and Germination
Microbial Stress Response in the Food Environment
Microorganisms Used in Food Fermentation
Genetics of Some Beneficial Traits
Starter Cultures and Bacteriophages
Microbiology of Fermented Food Production
Intestinal Beneficial Bacteria
Food Biopreservatives of Microbial Origin
Food Ingredients and Enzymes of Microbial Origin
Important Factors in Microbial Food Spoilage
Spoilage of Specific Food Groups
New Food Spoilage Bacteria in Refrigerated Foods
Food Spoilage by Microbial Enzymes
Indicators of Microbial Food Spoilage
Important Facts in Foodborne Diseases
Foodborne Intoxications
Foodborne Infections
Foodborne Toxicoinfections
Opportunistic Pathogens, Parasites, and Algal Toxins
New and Emerging Foodborne Pathogens
Indicators of Bacterial Pathogens
Control of Access (Cleaning and Sanitation)
Control by Physical Removal
Control by Heat
Control by Low Temperature
Control by Reduced Aw
Control by Low pH and Organic Acids
Control by Modified Atmosphere (or Reducing O–R Potential)
Control by Antimicrobial Preservatives
Control by Irradiation
Control by Novel Processing Technologies
Control by a Combination of Methods (Hurdle Concept)
Microbial Attachment to Food and Equipment Surfaces
Predictive Modeling of Microbial Growth in Food
Hazard Analysis Critical Control Points
Detection of Microorganisms in Food and Food Environment
Index
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Fundamental Food Microbiology Bibek Ray

Fundamental Food Microbiology Bibek Ray

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Published by Dom Gudez

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Published by: Dom Gudez on Aug 04, 2012
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