Introduction
Part 1. Overview of Food Microbiology
1. Intrinsic and extrinsic parameters affecting microbial growth
2. Foodborne pathogens 3. Microbial toxins
4. Conventional and novel detection/enumeration methods
5. Interactions of microorganisms with food matrix Part 2. Preventive practices
6. Good manufacturing practices (GMP)
7. Sanitary standard operating procedures (SSOP) 8. Hazard analysis and critical control points (HACCP)
9. Hazard Analysis and Risk-Based Preventive Controls (HARPC)
10. Monitoring transportation, storage, and retail display
11. Recall plans
Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management
12. Plant layout 13. Equipment design (construction materials, fabrication, monitoring, and inspection)
14. Equipment cleaning, sanitation, and maintenance
15. Energy reduction and waste management Part 4. Modeling and process design
16. Microbial growth models
17. Microbial inactivation models for thermal processes 18. Microbial inactivation models for non-thermal processes
Part 5. Conventional and novel preventive controls for food safety
19. Chemical treatments including ozone, dense CO2, and ClO2 20. Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating)
21. Irradiation (gamma irradiation, e-beam, and X-rays)
22. Light based technologies (UV, LED, and pulsed UV light)
23. High hydrostatic pressure
24. Pulsed electric field
25. Ultrasound
26. Non-thermal plasma
27. Hurdle technologies
Part 6. Aseptic processing and post-packaging technologies
28. Aseptic processing
29. Modified atmosphere packaging
30. Advancements in post-packaging technologies Part 7. Consumer acceptance and traceability
30. Consumer acceptance of new foods and/or processes
31. Food traceability
About the Author: Ali Demirci is a Professor in the Department of Agricultural and Biological Engineering at The Pennsylvania State University in University Park, Pennsylvania.
Hao Feng is a Professor in the Department of Food Science and Human Nutrition at University of Illinois in Urbana, Illinois.
Kathiravan Krishnamurthy is a Clinical Assistant Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology in Bedford Park, Illinois.