Includes glossary and index

1. Food microbiology : a review -- 2. Role of microorganisms in food microbiology -- 3. Factors affecting the growth and survival of microorganisms in food -- 4. Microbiology of food preservation -- 5. Microbiology of primary food commodities -- 6. Food microbiology and public health -- 7. Bacterial agents of foodborne illness -- 8. Non-bacterial agents of foodborne illness - 9. Fermented milk products -- 10. Fermented vegetables -- 11. Fermented meat and fish products -- 12. Beer, vinegar and mold fermentation -- 13. Detection, identification and analysis of foodborne pathogens -- 14. Controlling the microbiological quality of foods.

Microbiology can be defined as the biology of microscopic organisms, or life, too small to be seen with the naked eye. Microbiology covers several disciplines, including virology (study of viruses), bacteriology (study of bacteria), mycology (study of fungi), and parasitology (study of parasites). Each of these disciplines may include, but not limited to, studies of infectious disease-causing microorganisms. It is the science that deals with the microorganisms involved in the spoilage, contamination and preservation of food.