PART I: HISTORICAL BACKGROUND
History of Microorganisms in Foods

PART II: HABITATS, TAXONOMY, AND GROWTH PARAMETERS
Taxonomy, Role, and Significance of Microorganisms in Foods
Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth

PART III: MICROORGANISMS IN FOODS
Fresh Meats and Poultry
Processed Meats and Poultry
Seafoods
Fermentation and Fermented Dairy Products
Fresh and Fermented Fruit and Vegetable Products
Miscellaneous Food Products

PART IV: DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS Culture, Microscopic, and Sampling Methods
Physical, Chemical, Molecular, and Immunologic Methods
Bioassay and Related Methods

PART V: FOOD PRESERVATION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT MICROORGANISMS
Food Preservation with Chemicals
Food Preservation with Modified Atmospheres
Radiation Preservation of Foods and Nature of Microbial Radiation Resistance
Low-Temperature Food Preservation and Characteristics of Psychotrophic Microorganisms
High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms
Preservation of Foods by Drying
Other Food Preservation Methods

PART VI: INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA
Indicators of Food Microbial Quality and Safety
The HACCP System and Food Safety

PART VII: FOODBORNE DISEASES
Introduction to Foodborne Pathogens
Staphylococcal Gastroenteritis
Food Poisoning by Gram-Postive Sporeforming Bacteria
Foodborne Listeriosis
Foodborne Gastroenteritis Caused by Salmonella & Shigella
Foodborne Gastroenteritis Caused by E.Coli
Foodborne Gastroenteritis by Vibrio, Yersinia, and Campylobacter species
Foodborne Animal Parasites
Mycotoxins
Viruses and other Foodborne Biohazards

Appendix