SECTION I: INTRODUCTION TO MICROBES IN FOODS History and Development of Food Microbiology Characteristics of Predominant Microorganisms in Food Sources of Microorganisms in Foods Normal Microbiological Quality of Foods and Its Significance SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT Microbial Growth Characteristics Factors Influencing Microbial Growth in Food Microbial Attachments and Biofilm Formation Microbial Metabolism of Food Components Microbial Sporulation and Germination Microbial Stress Response in the Food Environment SECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOOD Microorganisms Used in Food Fermentation Biochemistry of Some Beneficial Traits Genetics of Some Beneficial Traits Starter Cultures and Bacteriophages Microbiology of Fermented Food Production Intestinal Bacteria and Probiotics Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology Food Ingredients and Enzymes of Microbial Origin SECTION IV: MICROBIAL FOOD SPOILAGE Important Factors in Microbial Food Spoilage Spoilage of Specific Food Groups New Food Spoilage Bacteria in Refrigerated Foods Food Spoilage by Microbial Enzymes Indicators of Microbial Food Spoilage SECTION V: MICROBIAL FOODBORNE DISEASES Important Facts in Foodborne Diseases Foodborne Intoxications Foodborne Bacterial Infections Foodborne Toxico-Infections Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites, and Fish and Shellfish Toxins New and Emerging Foodborne Pathogens Indicators of Bacterial Pathogens SECTION VI: CONTROL OF MICROORGANISMS IN FOODS Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection Control by Physical Removal Control by Heat (Thermal Processing) Control by Low Temperature Control by Reduced Water Activity and Drying Control by Low pH and Organic Acids Control by Modified Atmosphere (or Reducing O-R Potential) Control by Antimicrobial Preservatives and Bacteriophages Control by Irradiation Control by Novel Processing Technologies Control by a Combination of Methods (Hurdle Concept) SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods Appendix A: Predictive Modeling of Microbial Growth in Food Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States Appendix C: Hazard Analysis Critical Control Points Index of Fermented Food Production Intestinal Bacteria and Probiotics Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology Food Ingredients and Enzymes of Microbial Origin SECTION IV: MICROBIAL FOOD SPOILAGE Important Factors in Microbial Food Spoilage Spoilage of Specific Food Groups New Food Spoilage Bacteria in Refrigerated Foods Food Spoilage by Microbial Enzymes Indicators of Microbial Food Spoilage SECTION V: MICROBIAL FOODBORNE DISEASES Important Facts in Foodborne Diseases Foodborne Intoxications Foodborne Bacterial Infections Foodborne Toxico-Infections Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites, and Fish and Shellfish Toxins New and Emerging Foodborne Pathogens Indicators of Bacterial Pathogens SECTION VI: CONTROL OF MICROORGANISMS IN FOODS Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection Control by Physical Removal Control by Heat (Thermal Processing) Control by Low Temperature Control by Reduced Water Activity and Drying Control by Low pH and Organic Acids Control by Modified Atmosphere (or Reducing O-R Potential) Control by Antimicrobial Preservatives and Bacteriophages Control by Irradiation Control by Novel Processing Technologies Control by a Combination of Methods (Hurdle Concept) SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods Appendix A: Predictive Modeling of Microbial Growth in Food Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States Appendix C: Hazard Analysis Critical Control Points IndexL OF MICROORGANISMS IN FOODS Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection Control by Physical Removal Control by Heat (Thermal Processing) Control by Low Temperature Control by Reduced Water Activity and Drying Control by Low pH and Organic Acids Control by Modified Atmosphere (or Reducing O-R Potential) Control by Antimicrobial Preservatives and Bacteriophages Control by Irradiation Control by Novel Processing Technologies Control by a Combination of Methods (Hurdle Concept) SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods Appendix A: Predictive Modeling of Microbial Growth in Food Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States Appendix C: Hazard Analysis Critical Control Points IndexControl Points Index.