Food microbiology/ William C. Frazier and Dennis C Westhoff

PART 1 -FOOD AND MICROORGANISMS:
1 Food as a Substrate for Microorganisms -- 2 Microorganisms Important in Food Microbiology -- 3 Contamination of Foods -- 4 General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms.

PART 2 - PRINCIPLES OF FOOD PREPARATION
5 General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions -- 6 Preservation by Use of High Temperatures -- 7 Preservation by Use of Low Temperatures -- 8 Preservation by Drying -- 9 Preservation by Food Additives -- 10 Preservation by Radiation.

PART 3 - CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS:
11 Contamination, Preservation, and Spoilage of Cereals and Cereal Products -- 12 Contamination, Preservation, and Spoilage of Sugars and Sugar Products -- 13 Contamination, Preservation, and Spoilage of Vegetables and Fruits -- 14 Contamination, Preservation, and Spoilage of Meats and Meat Products --15 Contamination, Preservation, and Spoilage of Fish and Other Seafoods -- 16 Contamination, Preservation, and Spoilage of Eggs -- 17 Contamination, Preservation, and Spoilage of Poultry -- 18 Contamination, Preservation, and Spoilage of Milk and Milk Products -- 19 Spoilage of Heated Canned Foods -- 20 Miscellaneous Foods.

PART 4 - FOODS AND ENZYMES PRODUCED BY MICROORGANISMS
21 Production of Cultures for Food Fermentations -- 22 Food Fermentations -- 23 Foods and Enzymes from Microorganisms.

PART 5 - FOODS IN RELATION TO DISEASE:
24 Food-borne Illness: Bacterial -- 25 Food-borne Poisonings. Infections, and Intoxications: Nonbacterial -- 26 Investigation of Food-borne Disease Outbreaks.

PART 6 - FOOD SANITATION, CONTROL, AND INSPECTION:
27 Microbiology In Food Sanitation --28 Food Control.