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Microbiology: An Evolving Science 4th Edition

Microbiology: An Evolving Science (4th Edition)

Book Edition4th Edition
PublisherW. W. Norton
End of Chapter

Chapter 16, End of Chapter, Review Questions, Exercise 8

Page 642

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Changes in the biochemical nature and microbial growth in the food can damage the food differently.

Verified Answer

Basis of differenceFood spoilageFood poisoning
CauseMicrobial changes in the food.Presence of pathogenic microbes in the food.
Signs Colour, taste, and smell change.Usually no significant changes are seen in this process.
Taste changeThe taste can change to sour and bitter.No significant change in the taste of the food.
Illness severityDoes not cause major illness but might cause problems like nausea and vomiting.Causes diseases like gastrointestinal illness due to rotaviruses. 
Examples Rancid milk, putrefied meat.Food containing pathogenic microbes like rotaviruses.
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