Ali Demirci is a Professor in the Department of Agricultural and Biological Engineering at The Pennsylvania State University in University Park, Pennsylvania.Hao Feng is a Professor in the Department of Food Science and Human Nutrition at University of Illinois in Urbana, Illinois.Kathiravan Krishnamurthy is a Clinical Assistant Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology in Bedford Park, Illinois.​

• Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth.- Foodborne pathogens.- Microbial toxins.- Conventional and novel detection/enumeration methods.- Interactions of microorganisms with food matrix.- Part 2. Preventive practices.- Good manufacturing practices (GMP).- Sanitary standard operating procedures (SSOP).- Hazard analysis and critical control points (HACCP).- Hazard Analysis and Risk-Based Preventive Controls (HARPC).- Monitoring transportation, storage, and retail display.- Recall plans.- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management.- Plant layout.- Equipment design (construction materials, fabrication, monitoring, and inspection).- Equipment cleaning, sanitation, and maintenance.- Energy reduction and waste management.- Modeling and process design.- Microbial growth models.- Microbial inactivation models for thermal processes.- Microbial inactivation models for non-thermal processes.- Part 5. Conventional and novel preventive controls for food safety.- Chemical treatments including ozone, dense CO2, and ClO2.- Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating).- Irradiation (gamma irradiation, e-beam, and X-rays).- Light based technologies (UV, LED, and pulsed UV light).- High hydrostatic pressure.- Pulsed electric field.- Ultrasound.- Non-thermal plasma.- Hurdle technologies.- Part 6. Aseptic processing and post-packaging technologies.- Aseptic processing.- Modified atmosphere packaging.- Advancements in post-packaging technologies.- Part 7. Consumer acceptance and traceability.- Consumer acceptance of new foods and/or processes.- Food traceability