Ch. 1 History and Development of Food Microbiology -- Ch. 2 Characteristics of Microorganisms in Food -- Ch. 3 Sources of Microorganisms in Food -- Ch. 4 Normal Microbiological Quality of Foods and Significance -- Ch. 5 Microbial Growth Characteristics -- Ch. 6 Factors Influencing Microbial Growth in Food -- Ch. 7 Microbial Sporulation and Sublethal Injury -- Ch. 8 Microbial Metabolism of Food Components -- Ch. 9 Microorganisms Used In Food Fermentation -- Ch. 10 Biochemistry of Some Beneficial Traits -- Ch. 11 Genetics of Some Beneficial Traits -- Ch. 12 Starter Cultures and Bacteriophages -- Ch. 13 Microbiology of Fermented Food Production -- Ch. 14 Food Ingredients and Enzymes of Microbial Origin -- Ch. 15 Food Biopreservatives of Microbial Origin -- Ch. 16 Health Benefits of Beneficial Bacteria -- Ch. 17 Important Facts in Microbial Food Spoilage -- Ch. 18 Spoilage of Specific Food Groups -- Ch. 19 Food Spoilage by Microbial Enzymes -- Ch. 20 New Food Spoilage Bacteria in Refrigerated Foods -- Ch. 21 Indicators of Microbial Food Spoilage -- Ch. 22 Important Facts in Foodborne Diseases -- Ch. 23 Foodborne Intoxications -- Ch. 24 Foodborne Infections -- Ch. 25 Foodborne Toxicoinfections -- Ch. 26 Opportunistic Pathogens, Parasit

1. Food -- Microbiology
2. Food Microbiology
3. Food Poisoning