Food microbiology: an introduction

1. The trajectory of food microbiology -- 2. Microbial growth, survival, and death in foods -- 3. Spores and their significance -- 4. Detection and enumeration of microbes in food -- 5. Rapid and automated microbial methods --6. Indicator microorganisms and microbiological criteria -- 7. Regulatory issues -- 8. Bacillus cereus -- 9. Campylobacter species -- 10. Clostridium botulinum -- 11. Clostridium perfringens -- 12. Enterohemorrhagic escherichia coli -- 13. Listeria monocytogenes -- 14. Salmonella species -- 15. Shigella species -- 16. Staphylococcus aureus -- 17.Vibrio species -- 18. Yersinia enterocolitica --19. Lactic acid bacteria and their fermentation products -- 20. Yeast-based and other fermentations -- 21. Spoilage organisms -- 22. Molds -- 23. Parasites -- 24. Viruses and prions -- 25. Chemical antimicrobials -- 26. Biologically based preservation and probiotic bacteria -- 27. Physical methods of food preservation -- 28. Nonthermal processing -- 29. Sanitation and related practices.