Tabla de Contenidos: “…Trajectory of food microbiology -- Factors that influence microbes in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Salmonella species -- Campylobacter jejuni -- Enterohemorrhagic Escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Lactic acid bacteria and food fermentations -- Yeast-based and other fermentations -- Spoilage organisms -- Molds -- Viruses and prions -- Antimicrobial preservatives -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies for ensuring safe food.…”