Part I—HISTORICAL BACKGROUND Part II—HABITATS, TAXONOMY, AND GROWTH PARAMETERS Part III—MICROORGANISMS IN FOODS Part IV—DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS Part V—FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA Part VI—INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA Part VII—FOODBORNE DISEASES
