University of Agricultural Sciences, Bangalore

Includes bibliographical references and index.

P.1. Food and microorganisms -- Food as substrate for microorganisms -- microorganisms important in food microbiology -- Contamination of foods -- General principles underlying spoilage: chemical changes caused by microorganisms -- P.2. principles of food preparation -- General principles of food preservation: asepsis, removal, anaerobic conditions -- Preservation by use of high temperatures -- Preservation by use of low temperature -- Preservation by use of drying -- Preservation by food additives -- Preservation by radiation -- P.3. Contamination, preservation, and spoilage of cereals and cereal of different kinds of food -- Contamination, preservation, and spoilage of cereals and cereal products -- Contamination, preservation, and spoilage of sugars and sugar products -- Contamination, preservation, and spoilage of vegetables and fruits -- Contamination, preservation, and spoilage of meat and meats products -- Contamination, preservation, and spoilage of fish and other sea foods -- Contamination, preservation, and spoilage of eggs -- Contamination, preservation, and spoilage of poultry -- Contamination, preservation, and spoilage of milk and mild products -- Spoilage of heated canned foods -- Miscellaneous foods -- P.4. Foods and enzymes produced by microorganisms -- Production of cultures for food fermentations -- Food fermentations -- Foods and enzymes from microorganisms -- P.5. Foods in relation to disease -- Food-borne illness: bacterial -- Food-borne poisonings, infections, and intoxications: nonbacterial -- Investigation of food-borne disease outbreaks -- P.5. Food sanitation, control, and inspection -- Microbiology in food sanitation -- Food control.