<p> </p><p>Title Page i</p><p>Table of Content ii</p><p>Abstract iii</p><p>

Chapter ONE

</p><p>1.0 INTRODUCTION 1</p><p>1.1 Principles Underlying Spoilage of Food 2</p><p>1.2 Factors Affecting the Development of</p><p>Micro-organisms in Foods 6</p><p>1.2.1 Intrinsic Parameters 12</p><p>1.2.2 Extrinsic Parameters</p><p>1.3 Foods and Their Microbial Spoilage 15</p><p>1.3.1 Dairy Products 15</p><p>1.3.2 Vegetables 16</p><p>1.3.3 Raw Meat 16</p><p>1.3.4 Fish 17</p><p>1.3.5 Fruits and Juices 18</p><p>

Chapter TWO

</p><p>2.0 DISEASE OF MICROBIAL FOOD SPOILAGE 20</p><p>2.1 Types of Microbial Food Borne Disease 20</p><p>2.2 Description of Selected Diseases 22</p><p>2.2.1 Staphylococcal Food Poisoning 22</p><p>2.2.2 Botulism 23</p><p>2.2.3 Salmonella Gastroenteritis 24</p><p>2.2.4 Shigellosis (Bacillary Dysentery) 26</p><p>2.2.5 Escherichia Coli Enteritis 27</p><p>2.2.6 Bacillus Cereus Gastroenteritis 29</p><p>2.2.7 Yersinia Enterocolitica Gastroenteritis 30</p><p>2.2.8 Listeriosis by Listeria Monocytogenes 31</p><p>

Chapter THREE

</p><p>3.0 CONTROL OF MICROBIAL FOOD SPOILAGE 33</p><p>3.1 Applications of Heat 33</p><p>3.1.1 Boiling 34</p><p>3.1.2 Pasteurization 34</p><p>3.2 Low Temperature (Refrigeration and Freezing) 36</p><p>3.3 Drying (Removal of H2O) 36</p><p>3.4 Irradiation (Uv, X-ray, Gamma Radiation) 37</p><p>3.5 Control of Microbial Growth by Chemical Agents 38</p><p>3.5.1 Antiseptics 38</p><p>3.5.2 Disinfectants 39</p><p>3.5.3 Preservatives 39</p><p>3.6 Intermittent Boiling (Tyndalization) 40</p><p>3.7 Sterilization 40</p><p>

Chapter FOUR

</p><p>4.0 CONCLUSION AND RECOMMENDATION 42</p><p>4.1 Conclusion 42</p><p>4.2 Recommendations 43</p> <br><p></p>