Food Microbiology

Authors: Adams – Moss

Publisher: New Age International

Contents:

1. The Scope of Food Microbiology
2. Microorganisms and Food Materials
3. Factors Affecting the Growth and Survival of Micro–organisms in Foods
4. The Microbiology of Food Preservation
5. Microbiology of Primary Food Commodities
6. Food Microbiology and Public Health
7. Bacterial Agents of Food borne Illness
8. Non-bacterial Agents of Food borne Illness
9. Fermented and Microbial Foods
10. Methods of the Microbiological Examination of Foods
11. Controlling the Microbiological Quality of Foods
12. Further Reading

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