| Sect. I | | Basics of Food Microbiology | | 1 |
| 1 | | The Trajectory of Food Microbiology | | 3 |
| 2 | | Factors That Influence Microbes in Foods | | 11 |
| 3 | | Spores and Their Significance | | 39 |
| 4 | | Detection and Enumeration of Microbes in Food | | 57 |
| 5 | | Rapid and Automated Microbial Methods | | 65 |
| 6 | | Indicator Microorganisms and Microbiological Criteria | | 77 |
| Sect. II | | Gram-Negative Foodborne Pathogenic Bacteria | | 95 |
| 7 | | Salmonella Species | | 97 |
| 8 | | Campylobacter jejuni | | 113 |
| 9 | | Enterohemorrhagic Escherichia coli | | 123 |
| 10 | | Yersinia enterocolitica | | 141 |
| 11 | | Shigella Species | | 151 |
| 12 | | Vibrio Species | | 161 |
| Sect. III | | Gram-Positive Foodborne Pathogenic Bacteria | | 171 |
| 13 | | Listeria monocytogenes | | 173 |
| 14 | | Staphylococcus aureus | | 189 |
| 15 | | Clostridium botulinum | | 203 |
| 16 | | Clostridium perfringens | | 221 |
| 17 | | Bacillus cereus | | 233 |
| Sect. IV | | Other Microbes Important in Food | | 241 |
| 18 | | Lactic Acid Bacteria and Food Fermentations | | 243 |
| 19 | | Yeast-Based and Other Fermentations | | 257 |
| 20 | | Spoilage Organisms | | 271 |
| 21 | | Molds | | 301 |
| 22 | | Viruses and Prions | | 321 |
| Sect. V | | Control of Microorganisms in Food | | 335 |
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