Food Microbiology

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Product variations
Not all microorganisms will make people ill
Foodmicro1: Not all microorganisms will make people ill

$2.00 *

Significant Populations of Microorganisms include Bacteria, Fungi (Yeast and Mold), Viruses and Parasites
Foodmicro1: Significant Populations of Microorganisms include Bacteria, Fungi (Yeast and Mold), Viruses and Parasites

$2.00 *

Bacteria can cause spoilage of our products
Foodmicro1: Bacteria can cause spoilage of our products

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Some bacteria cause illness and death
Foodmicro1: Some bacteria cause illness and death

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Yeast –can cause spoilage
Foodmicro1: Yeast –can cause spoilage

$2.00 *

Molds –can produce spoilage but some produce toxins that make people ill
Foodmicro1: Molds –can produce spoilage but some produce toxins that make people ill

$2.00 *

Viruses – food can be a transport vehicle
Foodmicro1: Viruses – food can be a transport vehicle

$2.00 *

Parasites –food can be a transport vehicle
Foodmicro1: Parasites –food can be a transport vehicle

$2.00 *

Micro contamination comes from – Raw materials, ingredients, air, water, packaging material, equipment, facility structures, people, and pests
Foodmicro1: Micro contamination comes from – Raw materials, ingredients, air, water, packaging material, equipment, facility structures, people, and pests

$2.00 *

Cold Temperatures can slow the growth of most bacteria
Foodmicro1: Cold Temperatures can slow the growth of most bacteria

$2.00 *

Irradiation damages the cell’s DNA killing the microbe
Foodmicro1: Irradiation damages the cell’s DNA killing the microbe

$2.00 *

High Pressure Processing can significantly reduce bacteria to a safe level
Foodmicro1: High Pressure Processing can significantly reduce bacteria to a safe level

$2.00 *

Spoilage organisms often outgrow and tend to “snuff out” pathogens
Foodmicro1: Spoilage organisms often outgrow and tend to “snuff out” pathogens

$2.00 *

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