Bio340_38_Food_Microb - III. Microbial food spoilage A....

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BIOLOGY 340 - MICROBIOLOGY LECTURE 38 FOOD MICROBIOLOGY I. Introduction A. Microorganisms’ contributions B. Discussion will include 1. Types of microorganisms in food 2. Activities of fermenting organisms 3. Causative agents of microbial food spoilage 4. Approaches to food preservation II. Fermented foods A. Fermented vegetables B. Dairy products 1. Cheese 2. Yogurt 3. Buttermilk
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Unformatted text preview: III. Microbial food spoilage A. Major sources of contamination B. How microorganisms affect food 1. Cause disease 2. Food spoilage 3. Types of spoilage IV. Food preservation A. Drying B. Commercial canning C. Home canning D. Chemical preservation V. Types of spoilage A. Incipient spoilage B. Gross underprocessing C. Thermophilic spoilage D. Leaker spoilage E. Insufficient heat treatment...
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This note was uploaded on 11/21/2009 for the course BIOLOGY bio131 taught by Professor Dr.matern during the Winter '07 term at Diablo Valley College.

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