CONTENTS -- Chapter 1 The Scope of Food Microbiology -- 1.1 Micro-organisms and Food -- 1.2 Microbiological Quality Assurance -- Chapter 2 Micro-organisms and Food Materials -- 2.1 Diversity of Habitat -- 2.2 Micro-organisms in the Atmosphere -- 2.3 Micro-organisms of Soil -- 2.4 Micro-organisms of Water -- 2.5 Micro-organisms of Plants -- 2.6 Micro-organisms of Animal Origin -- 2.7 Conclusions -- Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods -- 3.1 Microbial Growth -- 3.2 Intrinsic Factors (Substrate Limitations) -- 3.3 Extrinsic Factors (Environmental Limitations) -- 3.4 Implicit Factors -- 3.5 Predictive Food Microbiology -- Chapter 4 The Microbiology of Food Preservation -- 4.1 Heat Processing -- 4.2 Irradiation -- 4.3 High-pressure Processing -- Pascalization -- 4.4 Low-temperature Storage -- Chilling and Freezing -- 4.5 Chemical Preservatives -- 4.6 Modification of Atmosphere -- 4.7 Control of Water Activity -- 4.8 Compartmentalization -- Chapter 5 Microbiology of Primary Food Commodities -- 5.1 What is Spoilage? -- 5.2 Milk -- 5.3 Meat -- 5.4 Fish -- 5.5 Plant Products -- Chapter 6 Food Microbiology and Public Health -- 6.1 Food Hazards -- 6.2 Significance of Foodborne Disease -- 6.3 Incidence of Foodborne Illness -- 6.4 Risk Factors Associated with Foodborne Illness -- 6.5 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora -- 6.6 The Pathogenesis of Diarrhoeal Disease -- Chapter 7 Bacterial Agents of Foodborne Illness -- 7.1 Aeromonas hydrophila -- 7.2 Bacillus cereus and Other Bacillus Species -- 7.3 Brucella -- 7.4 Campylobacter -- 7.5 Clostridium botulinum -- 7.6 Clostridium perfringens -- 7.7 Escherichia coli -- 7.8 Listeria monocytogenes -- 7.9 Mycobacterium Species -- 7.10 Plesiomonas shigelloides -- 7.11 Salmonella -- 7.12 Shigella -- 7.13 Staphylococcus aureus.

7.14 Vibrio -- 7.15 Yersinia enterocolitica -- 7.16 Scombrotoxic Fish Poisoning -- 7.17 Conclusion -- Chapter 8 Non-bacterial Agents of Foodborne Illness -- 8.1 Helminths and Nematodes -- 8.2 Protozoa -- 8.3 Toxigenic Algae -- 8.4 Toxigenic Fungi -- 8.5 Foodborne Viruses -- 8.6 Spongiform Encephalopathies -- Chapter 9 Fermented and Microbial Foods -- 9.1 Introduction -- 9.2 Yeasts -- 9.3 Lactic Acid Bacteria -- 9.4 Activities of Lactic Acid Bacteria in Foods -- 9.5 Fermented Milks -- 9.6 Cheese -- 9.7 Fermented Vegetables -- 9.8 Fermented Meats -- 9.9 Fermented Fish -- 9.10 Beer -- 9.11 Vinegar -- 9.12 Mould Fermentations -- 9.13 Conclusion -- Chapter 10 Methods for the Microbiological Examination of Foods -- 10.1 Indicator Organisms -- 10.2 Direct Examination -- 10.3 Cultural Techniques -- 10.4 Enumeration Methods -- 10.5 Alternative Methods -- 10.6 Rapid Methods for the Detection of Specific Organisms and Toxins -- 10.7 Laboratory Accreditation -- Chapter 11 Controlling the Microbiological Quality of Foods -- 11.1 Quality and Criteria -- 11.2 Sampling Schemes -- 11.3 Quality Control Using Microbiological Criteria -- 11.4 Control at Source -- 11.5 Codes of Good Manufacturing Practice -- 11.6 The Hazard Analysis and Critical Control Point (HACCP) Concept -- 11.7 Quality Systems: BS 5750 and ISO 9000 Series -- 11.8 Risk Analysis -- Chapter 12 Further Reading -- Subject Index.