[MIC 320] - Final Exam Guide - Ultimate 33 pages long Study Guide!
29 Nov 2016
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What will you learn in food microbiology: how food supports microbial growth, how to control of microorganisms (m/o"s, the bad microorganisms pathogenic and spoilage m/o"s in foods, the good microorganisms beneficial m/o"s in food systems. Probiotics live microbes that promote health. Fermentation converts carbohydrates to fermentation products by microbes: lactic acids, alcohol and co 2, acetic acids, other. Any change in the appearance, smell, or taste of a food product that makes it unacceptable to the consumer. A result of decomposition and the formation of metabolites by microbial growth. Spoiled foods may or may not cause foodborne diseases: why food spoils. Foods are organic materials great nutrients for microorganisms. Without treatment, foods will carry the microflora associated with their natural states. Common groups of microbes found in foods: bacteria, fungi molds and yeasts; mycotoxins, protozoa, viruses and small infectious agents, food classification by spoilage potential. Meats, fish, poultry, eggs, milk, most fruits and vegetables.
