Pt. I Historical Background -- Pt. II Habitats, Taxonomy, and Growth Parameters -- Pt. III Microorganisms in Foods -- Pt. IV Determining Microorganisms and/or their Products in Foods -- Pt. V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria -- Pt. VI Indicators of Food Safety and Quality, Principles of Quality Control, and Microbial Criteria -- Pt. VII Foodborne Diseases -- App. A Relationships of Common Foodborne Genera of Gram-Negative Bacteria -- App. B Relationship of Common Foodborne Genera of Gram-Positive Bacteria -- App. C Biofilms -- App. D Grouping of the Gram-Negative Asporogenous Rods, Polar-Flagellate, Oxidase Positive, and Not Sensitive to 2.5 IU Penicillin, on the Results of Four Other Tests

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