Basics of food microbiology
The trajectory of food microbiology
Factors that influence microbes in foods
Spores and their significance
Detection and enumeration of microbes in food
Rapid and automated microbial methods
Indicator microorganisms and microbiological criteria
Gram-negative food-borne pathogenic bacteria
Enterohemorrhagic escherichia coli
Gram-positive food-borne pathogenic bacteria
Other microbes important in food
Control of microorganisms in food
Biologically based preservation and probiotic bacteria
Physical methods of food preservation
Industrial strategies of ensuring safe food.
