Fundamental Food Microbiology, Third Edition - Fuad Fathir

Table of Contents
Section I
Introduction to Microbes in Foods ......................................................1
Chapter 1
History and Development of Food Microbiology ...................................................3
Chapter 2
Characteristics of Predominant Microorganisms in Food .....................................13
Chapter 3
Sources of Microorganisms in Foods ....................................................................35
Chapter 4
Normal Microbiological Quality of Foods and its Significance ........................... 43
Section II
Microbial Growth Response in the Food Environment.................... 55
Chapter 5
Microbial Growth Characteristics ..........................................................................57
Chapter 6
Factors Influencing Microbial Growth in Food .....................................................67
Chapter 7
Microbial Metabolism of Food Components .........................................................81
Chapter 8
Microbial Sporulation and Germination ................................................................93
Chapter 9
Microbial Stress Response in the Food Environment .........................................103
Section III
Beneficial Uses of Microorganisms in Food ..................................123
Chapter 10
Microorganisms Used in Food Fermentation ......................................................125