Product variations |
Foodmicro1: Not all microorganisms will make people ill
$2.00
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Foodmicro1: Significant Populations of Microorganisms include Bacteria, Fungi (Yeast and Mold), Viruses and Parasites
$2.00
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Foodmicro1: Bacteria can cause spoilage of our products
$2.00
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Foodmicro1: Some bacteria cause illness and death
$2.00
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Foodmicro1: Yeast –can cause spoilage
$2.00
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Foodmicro1: Molds –can produce spoilage but some produce toxins that make people ill
$2.00
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Foodmicro1: Viruses – food can be a transport vehicle
$2.00
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Foodmicro1: Parasites –food can be a transport vehicle
$2.00
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Foodmicro1: Micro contamination comes from – Raw materials, ingredients, air, water, packaging material, equipment, facility structures, people, and pests
$2.00
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Foodmicro1: Cold Temperatures can slow the growth of most bacteria
$2.00
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Foodmicro1: Irradiation damages the cell’s DNA killing the microbe
$2.00
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Foodmicro1: High Pressure Processing can significantly reduce bacteria to a safe level
$2.00
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Foodmicro1: Spoilage organisms often outgrow and tend to “snuff out” pathogens
$2.00
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