Title Page i

Table of Content ii

Abstract iii

Chapter ONE

1.0 INTRODUCTION 1

1.1 Principles Underlying Spoilage of Food 2

1.2 Factors Affecting the Development of

Micro-organisms in Foods 6

1.2.1 Intrinsic Parameters 12

1.2.2 Extrinsic Parameters

1.3 Foods and Their Microbial Spoilage 15

1.3.1 Dairy Products 15

1.3.2 Vegetables 16

1.3.3 Raw Meat 16

1.3.4 Fish 17

1.3.5 Fruits and Juices 18

Chapter TWO

2.0 DISEASE OF MICROBIAL FOOD SPOILAGE 20

2.1 Types of Microbial Food Borne Disease 20

2.2 Description of Selected Diseases 22

2.2.1 Staphylococcal Food Poisoning 22

2.2.2 Botulism 23

2.2.3 Salmonella Gastroenteritis 24

2.2.4 Shigellosis (Bacillary Dysentery) 26

2.2.5 Escherichia Coli Enteritis 27

2.2.6 Bacillus Cereus Gastroenteritis 29

2.2.7 Yersinia Enterocolitica Gastroenteritis 30

2.2.8 Listeriosis by Listeria Monocytogenes 31

Chapter THREE

3.0 CONTROL OF MICROBIAL FOOD SPOILAGE 33

3.1 Applications of Heat 33

3.1.1 Boiling 34

3.1.2 Pasteurization 34

3.2 Low Temperature (Refrigeration and Freezing) 36

3.3 Drying (Removal of H2O) 36

3.4 Irradiation (Uv, X-ray, Gamma Radiation) 37

3.5 Control of Microbial Growth by Chemical Agents 38

3.5.1 Antiseptics 38

3.5.2 Disinfectants 39

3.5.3 Preservatives 39

3.6 Intermittent Boiling (Tyndalization) 40

3.7 Sterilization 40

Chapter FOUR

4.0 CONCLUSION AND RECOMMENDATION 42

4.1 Conclusion 42

4.2 Recommendations 43