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1
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Introduction: Food Science as a Discipline
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3
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History of Microorganisms in Food
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13
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Characteristics of the Food Industry
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13
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Taxonomy, Role, and Significance of Microorganisms in Foods
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24
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Constituents of Foods: Properties and Significance
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38
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Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth
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46
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Nutritive Aspects of Food Constituents
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69
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Fresh Meats and Poultry
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69
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Unit Operations in Food Processing
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90
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Quality Factors in Foods
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97
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Processed Meats and Poultry
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113
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Food Deterioration and its Control
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118
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Seafoods
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131
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Fermentation and Fermented Dairy Products
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138
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Heat Preservation and Processing
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149
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Fresh and Fermented Fruit and Vegetable Products
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163
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Cold Preservation and Processing
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177
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Miscellaneous Food Products
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195
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Culture, Microscopic, and Sampling Methods
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200
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Food Dehydration and Concentration
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219
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Physical, Chemical, Molecular, and Immunologic Methods
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245
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Irradiation, Microwave, and Ohmic Processing of Foods
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257
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Bioassay and Related Methods
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264
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Fermentation and Other Uses of Microorganisms
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273
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Food Preservation with Chemicals
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279
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Milk and Milk Products
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304
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Radiation Preservation of Foods and Nature of Microbial Radiation Resistance
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316
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Meat, Poultry, and Eggs
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328
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Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms
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345
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Seafoods
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347
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High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms
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359
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Fats, Oils, and Related Products
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370
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Preservation of Foods by Drying
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381
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Cereal Grains, Legumes, and Oilseeds
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387
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Indicators of Food Microbial Quality and Safety
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408
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The HACCP System and Food Safety
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409
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Vegetables and Fruits
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429
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Staphylococcal Gastroenteritis
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437
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Beverages
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451
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Food Poisoning Caused by Gram-Positive Sporeforming Bacteria
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464
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Confectionery and Chocolate Products
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478
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Foodborne Listeriosis
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478
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Principles of Food Packaging
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507
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Foodborne Gastroenteritis Caused by <Emphasis Type="Italic">Salmonella</Emphasis> and <Emphasis Type="Italic">Shigella</Emphasis>
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514
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Food Processing and the Environment
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527
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Foodborne Gastroenteritis Caused by <Emphasis Type="Italic">Escherichia coli</Emphasis>
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532
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Food Safety, Risks and Hazards
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544
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Foodborne Gastroenteritis Caused by <Emphasis Type="Italic">Vibrio, Yersinia</Emphasis>, and <Emphasis Type="Italic">Campylobacter</Emphasis> Species
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559
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Governmental Regulation of Food and Nutrition Labeling
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566
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Foodborne Animal Parasites
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577
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Hunger, Technology, and World Food Needs
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595
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Mycotoxins
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612
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Viruses and Other Foodborne Biohazards
