Food Microbiology
Third Edition
W. C. Frazier
D. C. Westhoff
Contents
FOOD AND MICROORGANISMS
Food as a substrate for Microorganisms
Microorganisms Important in Food Microbiology
Contamination of Foods
General Principles Underlying Spolage: Chemical Changes caused by Microorganisms
PRINCIPLES OF FOOD PRESERVATION
General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
Preservation by Use of High temperatures
Preservation by Use of Low temperatures
Preservation by Drying
Preservation by Food Additives
CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS
Contamination, Preservation, and Spoilage of Cereals and Cereal Products
Contamination, Preservation, and Spoilage of sugars and Sugar Products
Contamination, Preservation, and Spoilage of Vegetables and Fruits
Contamination, Preservation, and Spoilage of Meats and Meat Products
Contamination, Preservation, and Spoilage of fish and other seafoods
Contamination, Preservation, and Spoilage of Eggs
Contamination, Preservation, and Spoilage of poultry
Contamination, Preservation, and Spoilage of Milk and Milk Products
Spoilage of Heated Canned Foods
Miscellaneous Foods
FOODS AND ENZYMES PRODUCED BY MICROORGANISMS
Production of Cultures for Food Fermentations
Food Fermentations
Foods and Enzymes from Microorganisms
FOODS IN RELATION TO DISEASE
Food-borne Infections and Intoxications: Bacterial
Food-borne Poisonings, Infections, and Intoxications: Nonbacterial
Investigation of Food-borne Disease Outbreaks
FOOD SANITATION, CONTROL, AND INSPECTION
Microbiology in Food plant sanitation
Food control
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