Instructor’s Manual for Jay’s Modern Food Microbiology

Content: 
Front Matter....Pages i-v
History of Microorganisms in Foods....Pages 1-2
Taxonomy, Role, and Significance of Microorganisms in Foods....Pages 3-5
Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth....Pages 6-7
Fresh Meats and Poultry....Pages 8-10
Processed Meats....Pages 11-12
Seafoods....Pages 13-14
Fermentation and Fermented Dairy Products....Pages 15-17
Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented....Pages 18-20
Miscellaneous Food Products....Pages 21-23
Culture, Microscopic, and Sampling Methods....Pages 24-26
Physical, Chemical, Molecular, and Immunological Methods....Pages 27-30
Bioassay and Related Methods....Pages 31-32
Food Preservation with Chemicals....Pages 33-35
Food Preservation with Modified Atmospheres....Pages 36-37
Radiation Preservation of Foods and Nature of Microbial Radiation Resistance....Pages 38-40
Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms....Pages 41-42
High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms....Pages 43-46
Preservation of Foods by Drying....Pages 47-49
Other Food Preservation Methods....Pages 50-51
Indicators of Food Microbial Quality and Safety....Pages 52-54
The HACCP System and Food Safety....Pages 55-57
Introduction to Foodborne Pathogens....Pages 58-61
Staphylococcal Gastroenteritis....Pages 62-64
Food Poisoning Caused by Gram-positive Sporeforming Bacteria....Pages 65-67
Foodborne Listeriosis....Pages 68-71
Foodborne Gastroenteritis Caused by Vibrio, Yersinia,and Campylobacter Species....Pages 72-73
Foodborne Animal Parasites....Pages 74-76
Mycotoxins....Pages 77-79
Viruses and Some Other Proven and Suspected Foodborne Biohazards....Pages 80-83
....Pages 84-86