Table of Contents:

Chapter 1

: Introduction
1.1 Background and Rationale
1.2 Research Objectives
1.3 Scope and Significance of the Study

Chapter 2

: Literature Review
2.1 Overview of Foodborne Pathogens
2.2 Sources of Food Contamination
2.3 Pathogen Survival and Growth in Food
2.4 Food Processing Methods for Pathogen Control
2.5 Gaps in Current Knowledge

Chapter 3

: Methodology
3.1 Research Design
3.2 Selection of Foodborne Pathogens
3.3 Experimental Setup
3.4 Data Collection and Analysis

Chapter 4

: Results
4.1 Survival of Foodborne Pathogens in Different Processing Conditions
4.2 Impact of Temperature on Pathogen Survival
4.3 Efficacy of Various Processing Methods
4.4 Comparison of Pathogen Survival Rates

Chapter 5

: Discussion
5.1 Interpretation of Results
5.2 Implications for Food Safety
5.3 Limitations of the Study
5.4 Future Research Directions

References

This structure provides a comprehensive outline for conducting research on the effects of food processing on foodborne pathogen survival. It includes background information, a review of relevant literature, details of the methodology employed, presentation of results, and a discussion of findings and their implications.