FOOD SCI 120 Study Guide - Sinusitis, Food Microbiology, Antimicrobial Resistance
Document Summary
At the end of this lesson, you can now: list the 3 general categories of microorganisms in food, describe the contributions of van leewenhoek, pasteur and koch to food microbiology, describe the types of microorganisms: bacteria, yeast, molds, and viruses, give a general estimate of numbers of microbes in common foods, list the 6 factors which affect the growth of microorganisms and describe each factor, describe strategies to control microbial growth in food, describe the problem of antibiotic resistance and factors which have contributed to this.
