Microbial food spoilage disorders (diseases) and its control

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

Chapter ONE

INTRODUCTION

• </strong></p><p>
• 1.0INTRODUCTION 1</p><p>
• 1.1Principles Underlying Spoilage of Food 2</p><p>
• 1.2Factors Affecting the Development of</p><p>Micro-organisms in Foods 6</p><p>1.
• 2.1Intrinsic Parameters 12</p><p>1.
• 2.2Extrinsic Parameters</p><p>
• 1.3Foods and Their Microbial Spoilage 15</p><p>1.
• 3.1Dairy Products 15</p><p>1.
• 3.2Vegetables 16</p><p>1.
• 3.3Raw Meat 16</p><p>1.
• 3.4Fish 17</p><p>1.
• 3.5Fruits and Juices 18</p><p><strong>

Chapter TWO

LITERATURE REVIEW

• </strong></p><p>
• 2.0DISEASE OF MICROBIAL FOOD SPOILAGE 20</p><p>
• 2.1Types of Microbial Food Borne Disease 20</p><p>
• 2.2Description of Selected Diseases 22</p><p>2.
• 2.1Staphylococcal Food Poisoning 22</p><p>2.
• 2.2Botulism 23</p><p>2.
• 2.3Salmonella Gastroenteritis 24</p><p>2.
• 2.4Shigellosis (Bacillary Dysentery) 26</p><p>2.
• 2.5Escherichia Coli Enteritis 27</p><p>2.
• 2.6Bacillus Cereus Gastroenteritis 29</p><p>2.
• 2.7Yersinia Enterocolitica Gastroenteritis 30</p><p>2.
• 2.8Listeriosis by Listeria Monocytogenes 31</p><p><strong>

Chapter THREE

RESEARCH METHODOLOGY

• </strong></p><p>
• 3.0CONTROL OF MICROBIAL FOOD SPOILAGE 33</p><p>
• 3.1Applications of Heat 33</p><p>3.
• 1.1Boiling 34</p><p>3.
• 1.2Pasteurization 34</p><p>
• 3.2Low Temperature (Refrigeration and Freezing) 36</p><p>
• 3.3Drying (Removal of H2O) 36</p><p>
• 3.4Irradiation (Uv, X-ray, Gamma Radiation) 37</p><p>
• 3.5Control of Microbial Growth by Chemical Agents 38</p><p>3.
• 5.1Antiseptics 38</p><p>3.
• 5.2Disinfectants 39</p><p>3.
• 5.3Preservatives 39</p><p>
• 3.6Intermittent Boiling (Tyndalization) 40</p><p>
• 3.7Sterilization 40</p><p><strong>

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

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