434  ◾  Fundamental Food Microbiology
Chapter 33: Control by Heat (Thermal Processing)
Chapter 34: Control by Low Temperature
Chapter 35: Control by Reduced Water Activity and Drying
Chapter 36: Control by Low pH and Organic Acids
Chapter 37: Control by Modified Atmosphere (or Reducing O-R Potential)
Chapter 38: Control by Antimicrobial Preservatives and Bacteriophages
Chapter 39: Control by Irradiation
Chapter 40: Control by Novel Processing Technologies
Chapter 41: Control by a Combination of Methods (Hurdle Concept)