"Cover" -- "Title Page" -- "Copyright Page" -- "Contents" -- "List of Contributors" -- "Foreword" -- "Series Preface" -- "Preface for Volume 10: Microbial Contamination and Food Degradation" -- "Chapter 1 - Food Products and Food Contamination" -- "1 - Food Contamination" -- "2 - Types of Food Contamination" -- "2.1 - Physical Contaminants" -- "2.2 - Chemical Contaminants" -- "2.3 - Microbial Contaminants" -- "2.3.1 - Most common pathogenic bacteria and virus found in foods" -- "2.3.2 - Some major bacterial and viral diseases transmitted to humans through food" -- "2.3.3 - Food-borne infection" -- "3 - Types of Food" -- "3.1 - Carbohydrates" -- "3.1.1 - Nondigestible carbohydrate (fiber)" -- "3.2 - Proteins" -- "3.3 - Fats and Oils" -- "3.4 - Vitamins and Minerals" -- "4 - Contaminated Food Products" -- "4.1 - Milk, Butter, and Cheese" -- "4.2 - Poultry, Beef, and Pork" -- "4.3 - Raspberries, Strawberries, and Cherries" -- "4.4 - Pears and Apples" -- "4.5 - Tomatoes" -- "4.6 - Potatoes" -- "4.7 - Other Greens and Spinach" -- "4.8 - Coffee" -- "4.9 - Nectarines and Peaches" -- "4.10 - Grapes" -- "4.11 - Celery" -- "5 - Entry of Pathogens Into the Food Supply" -- "5.1 - Transmission by Animals" -- "5.2 - Warm-Blooded Animals as Carriers" -- "5.3 - Raw Fish" -- "5.4 - Dairy and Meat Products" -- "5.5 - Improper Handling Procedures" -- "5.5.1 - Temperature and time abuse" -- "5.5.2 - Poor personal hygiene" -- "5.5.3 - Cross-contamination" -- "5.6 - Careless Consumers" -- "6 - Summary and Conclusions" -- "References" -- "Further Reading" -- "Chapter 2 - Microbial Contamination, Prevention, and Early Detection in Food Industry" -- "1 - Introduction" -- "1.1 - Introduction About the Food Industry" -- "1.2 - Contamination" -- "1.3 - Microbial Contamination" -- "1.4 - Microbial Contact in Food Industry".

"1.4.1 - Unhygienic practices among food handlers" -- "1.4.2 - Utilization of unsafe water" -- "1.4.3 - Equipments" -- "2 - Bacterial Contamination in the Food Industry" -- "2.1 - Bacteria Responsible for Contaminating Food" -- "2.1.1 - Spoilage of meat by aerobic bacteria" -- "2.1.2 - Spoilage of meat by anaerobic bacteria" -- "2.2 - Formation of Microbial Biofilm" -- "3 - Fungal Contamination of Food" -- "3.1 - Fungal Toxins" -- "4 - Precaution Taken by the Food Industry to Prevent Microbial Growth and Contamination" -- "5 - Prevention of Microbial Contamination in Food Industry" -- "5.1 - Preservation of Foods Using Chemicals" -- "5.1.1 - Organic acids" -- "5.1.2 - Nitrites and nitrates" -- "5.1.3 - Sulfur dioxide and sulfites" -- "5.1.4 - Ethylene oxide and propylene oxide" -- "5.1.5 - Sugars and salts" -- "5.1.6 - Alcohol" -- "5.1.7 - Spices and condiments" -- "5.1.8 - Antibiotics" -- "5.2 - Thermal Techniques" -- "5.2.1 - Ohmic heating" -- "5.2.2 - Dielectric heating" -- "5.3 - Nonthermal Techniques" -- "5.3.1 - Electrolyzed oxidizing water" -- "5.3.2 - Pulsed electric field technology" -- "5.3.3 - High-pressure processing" -- "5.3.4 - High light intensity technique" -- "5.3.5 - Ultrasonic technology" -- "5.3.6 - Pulsed X-rays" -- "6 - Conventional Methods to Detect Food-Borne Pathogens" -- "7 - Rapid Diagnosis of Food Contamination" -- "7.1 - Biosensor-Based Detection" -- "7.1.1 - Electronic nose" -- "7.2 - Molecular-Based Detection" -- "7.3 - Immunological Assay" -- "8 - Conclusions" -- "References" -- "Chapter 3 - Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Res..." -- "1 - Introduction" -- "2 - Deterioration and Contamination in Food Products" -- "2.1 - Commodities of Animal Origin" -- "2.1.1 - Table eggs" -- "2.1.2 - Milk and dairy products".

"2.1.3 - Meat, poultry, and seafood" -- "2.2 - Commodities of Plant Origin" -- "2.2.1 - Fruits and vegetables" -- "2.2.2 - Cereals, seeds, nuts and other products with low moisture" -- "2.2.3 - Spices, herbs, and sauces" -- "3 - Other Food Products" -- "3.1 - Canned Foods" -- "3.2 - Beverages" -- "4 - Development of Microbial Resistant in Food Industry" -- "5 - Control of Pathogen and Spoilage Bacteria in Food Industry" -- "5.1 - Bacteriophages as Potential Tool of Food Preservation" -- "6 - Final Considerations" -- "References" -- "Further Reading" -- "Chapter 4 - Quorum Sensing as a Mechanism of Microbial Control and Food Safety" -- "1 - Introduction" -- "2 - Biofilm Development" -- "3 - Bacterial Communication" -- "4 - QS and Biofilms in Food Safety" -- "5 - Resistance Mechanisms of Biofilms" -- "6 - Quorum Sensing and Its Control" -- "7 - Antiquorum Sensing Compounds Versus Antimicrobials" -- "8 - Future Needs" -- "References" -- "Further Reading" -- "Chapter 5 - Food Degradation and Foodborne Diseases: A Microbial Approach" -- "1 - Microbial Epidemiology and History at a Glance" -- "1.1 - Microbial Epidemiology and Foodborne Infections: An Introduction" -- "1.2 - Group of Microbes Involved in Contamination of Food" -- "1.3 - Contamination Before and After Harvesting" -- "1.3.1 - Contamination before harvesting of food items" -- "1.3.2 - Contamination after harvesting of food items" -- "1.4 - Microbial Ecology and Biofilms on Food" -- "2 - Microbial Food Spoilage: A Threat to Public Health" -- "2.1 - Duality Comparison of Probiotics to Spoilage Microbes" -- "2.2 - Microbial Enrichment and Food Diversity" -- "2.2.1 - Bacterial toxins and spoilage" -- "2.2.1.1 - Staphylococcal gastroenteritis" -- "2.2.1.2 - Clostridium food poisoning" -- "2.2.1.3 - Bacillus gastroenteritis" -- "2.2.1.4 - Listeriosis by Listeria monocytogenes".

"2.2.1.5 - Salmonella–Shigella gastroenteritis" -- "2.2.1.6 - E. coli gastroenteritis" -- "2.2.2 - Putrefaction by fungal toxins" -- "3 - Factors Responsible for Food Degradation" -- "3.1 - Intrinsic Factors" -- "3.1.1 - pH and buffering capacity" -- "3.1.2 - Water activity (aW) or moisture content of the food" -- "3.1.3 - Oxidation–reduction potential (Eh)" -- "3.1.4 - Nutrient content" -- "3.1.5 - Antimicrobial constituents" -- "3.1.6 - Biological structure" -- "3.2 - Extrinsic Parameters" -- "3.2.1 - Temperature of storage" -- "3.2.2 - Relative humidity of the storage environment" -- "3.2.3 - Gaseous atmosphere" -- "3.3 - Other Factors" -- "3.3.1 - Enzymatic and chemical reactions with oxygen/light" -- "3.3.2 - Infestation by insect, pests, and rodents" -- "3.3.3 - Contamination during handling and processing of food products" -- "4 - Strategies to Avert Food Degradation" -- "4.1 - Processes Involving Extrinsic Factors" -- "4.1.1 - Microbial spoilage of food" -- "4.1.2 - Temperature control" -- "4.2 - Intrinsic Factors" -- "4.2.1 - Water activity" -- "4.2.2 - pH activity" -- "4.3 - Impacts of Chemical Preservatives" -- "5 - Methods for Identification of Food Degradation" -- "5.1 - Detection by Environmental Factors and Appearances" -- "5.2 - Detection by Instrumentation and Scientific Protocols" -- "References" -- "Further Reading" -- "Chapter 6 - Fresh-Cut Fruits: Microbial Degradation and Preservation" -- "1 - Introduction" -- "2 - Microbial Degradation of Fresh-Cut Fruits" -- "3 - Methods for Fresh-Cut Fruits Preservation" -- "3.1 - Traditional Methods" -- "3.2 - Antimicrobial Agents" -- "3.2.1 - Organic acids" -- "3.2.2 - Natural antimicrobials of animal origin" -- "3.2.3 - Natural antimicrobials from plant origins" -- "4 - Modern Techniques" -- "4.1 - Antibrowning Agents" -- "4.1.1 - Ascorbic acid" -- "4.1.2 - Citric acid".

"4.1.3 - Calcium salt treatments" -- "4.1.4 - Edible coatings" -- "4.2 - Modified Atmosphere Packaging" -- "4.3 - Vacuum Impregnation" -- "5 - Innovative Techniques" -- "5.1 - Irradiation with Ultraviolet Rays" -- "5.1.1 - Setup for UV-C treatment" -- "5.1.2 - Mechanism of action of UV rays on microbial cells" -- "5.2 - Ultrasonic Processing Technology" -- "5.2.1 - Mechanism of ultrasonic waves" -- "5.2.2 - Surface decontamination by ultrasonic processing technology" -- "5.3 - Pulsed Light Technology" -- "5.3.1 - Arrangement of pulse light technology" -- "5.3.2 - Mechanism of microbial inactivation" -- "5.4 - Cold Gas Plasma Technology" -- "5.5 - High-Pressure Processing" -- "5.5.1 - Principle" -- "5.5.2 - Equipment for high-pressure processing" -- "5.6 - Preservation Using Calcium Salts" -- "5.7 - Biocontrol Agents" -- "5.7.1 - Mode of action" -- "5.7.2 - Enterocin" -- "5.8 - Multilayered Antimicrobial Edible Coating" -- "5.9 - Electrolyzed Water" -- "5.10 - Bacteriophages" -- "5.10.1 - Mode of action" -- "6 - Conclusions" -- "References" -- "Further Reading" -- "Chapter 7 - Occurrence of Natural Toxins in Seafood" -- "1 - Introduction" -- "1.1 - History of Seafood Poisoning" -- "1.2 - Classification of Marine Toxins" -- "2 - Ciguatera Fish Poisoning" -- "2.1 - Chemistry" -- "2.2 - Mode of Action" -- "2.3 - Methods of Detection" -- "3 - Tetrodotoxin Poisoning" -- "3.1 - Species Commonly Inhibiting TTX" -- "3.2 - Chemistry" -- "3.3 - Mode of Action" -- "3.4 - Methods for Detection" -- "3.5 - Biogenesis of TTX" -- "3.5.1 - Factors effecting the biosynthesis and origin of TTX" -- "3.5.2 - Bacterial role in TTX production" -- "4 - Paralytic Shellfish Poisoning" -- "4.1 - Chemistry" -- "4.2 - Mode of Action" -- "4.3 - Methods of Detection" -- "4.4 - Biogenesis of STX" -- "5 - Neurotoxic Shellfish Poisoning" -- "5.1 - Chemistry" -- "5.2 - Mode of Action".

"5.3 - Methods of Detection".