TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Meaning of Microorganism
1.3 Concept of Food Safety
1.4 Concept of Food Quality
1.5 Regulatory and Safety Standard for Food
CHAPTER TWO
2.1 Human Food Chain and Microorganisms
2.2 Causes of Microbial Contamination
2.2.1 Pre-harvest/Harvest Contamination of Food
2.2.2 Harvest Factors
2.2.3 Post-Harvest Contamination
2.3.3.1 Food processing/Food Preparation factors
2.2.3.2 Food contact equipment factors
2.2.3.3 Unhygienic practices of food handlers
2.2.4 Packaging factors
2.3 Impact of Microbial Food contamination on Health
2.3.1 Foodborne diseases
2.3.2 Death
2.4 Impact of Food Contamination on Economy
CHAPTER THREE
3.1 High Pressure Processing Food
3.1.1 Effects on Microorganisms and Viruses
3.2 Food Preservatives: Bacteriocins
3.2.1 Food Preservatives
3.2.2 Bacteriocins
3.2.3 Bacteriosin as Food Preservative
3.2.3.1 Effect of pH on Bacteriocin Production
3.2.3.2 Effect of Temperature on Bacteriocin Production
CHAPTER FOUR
4.1 Current and new Challenges on Food Safety and Quality
4.1.1 Changes in Animal Husbandry
4.1.2 Changes in Agronomic Processing
4.1.3 Changes in Food or Agricultural Technology
4.1.4 Changes in Life Style and Consumer Demands
4.2 Measures for Preventing Food contamination by Microbial Contaminant
4.3 New Control Measures for Food Quality
CHAPTER FIVE
5.1 Predictive Microbiology
5.1 Predictive Microbiology: Microbial Food Safety and Quality Research
5.2 Conclusion
References
