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Intro -- Preface -- Contents -- Part I: Overview of Food Microbiology -- Chapter 1: Intrinsic and Extrinsic Factors Affecting Microbial Growth in Food Systems -- 1.1 Introduction -- 1.2 Intrinsic Factors -- 1.2.1 Compositions of Foods -- 1.2.2 pH -- 1.2.3 Water Activity -- 1.2.4 Oxidation-Reduction (Redox) Potential (Eh) -- 1.2.5 Antimicrobial Components -- 1.2.6 Biological Structures -- 1.3 Extrinsic Factors -- 1.3.1 Temperature -- 1.3.2 Relative Humidity -- 1.3.3 Gaseous Environment -- 1.3.4 Presence of Other Microorganisms -- 1.4 Other Factors -- 1.4.1 Stress Adaptation -- 1.4.2 Sublethal Injury -- 1.5 Conclusions and Future Trends -- References -- Chapter 2: Foodborne Pathogens -- 2.1 Introduction -- 2.2 Staphylococcus aureus -- 2.3 Clostridium botulinum -- 2.4 Clostridium perfringens -- 2.5 Bacillus cereus -- 2.6 Listeria monocytogenes -- 2.7 Salmonella spp. -- 2.8 Shigella -- 2.9 Escherichia coli -- 2.9.1 Enteroinvasive E. coli (EIEC) -- 2.9.2 Enteropathogenic E. coli (EPEC) -- 2.9.3 Enterotoxigenic E. coli (ETEC) -- 2.9.4 Enteroaggregative E. coli (EAEC) -- 2.9.5 Shiga Toxin-Producing E. coli (STEC) -- 2.10 Campylobacter -- 2.11 Yersinia enterocolitica -- 2.12 Vibrio -- 2.13 Viruses -- 2.13.1 Norovirus -- 2.13.2 Hepatitis A Virus -- 2.14 Toxigenic Fungi -- 2.15 Parasites -- 2.15.1 Protozoa -- 2.15.1.1 Cryptosporodium -- 2.15.1.2 Giardia -- 2.15.1.3 Toxoplasma gondii -- 2.15.1.4 Cyclospora cayetanensis -- 2.15.2 Flatworms -- 2.15.3 Roundworms -- 2.16 Other Foodborne Pathogens -- 2.16.1 Aeromonas Species -- 2.16.2 Plesiomonas shigelloides -- 2.16.3 Brucella Species -- 2.16.4 Mycobacterium Species -- 2.16.5 Cronobacter Species -- 2.17 Conclusion and Future Trends -- References -- Chapter 3: Microbial Toxins -- 3.1 Introduction -- 3.2 Clostridium Toxins -- 3.2.1 Clostridium perfringens Enterotoxins, CPE, Alpha, Beta, Epsilon, and Iota.