McGraw-Hill OnlineMcGraw-Hill Higher EducationLearning Center
Student Center | Instructor Center | Information Center | Home
Biocourse.com
NetTutor
Web Links
Information on Anthrax
Microbiology in the News
Careers in Microbiology
Study Tips
Correlation Guide to MiM III
Glossary A-F
Glossary G-L
Glossary M-R
Glossary S-Z
Clinical Case Studies
Interactive Time Line
Lab Sequence Data
Chapter Overview
Chapter Objectives
Study Outline
Chapter Web Links
Web Exercises
Flash Cards
Self-Quiz
True or False
Feedback
Help Center


Microbiology, Fifth Edition
Microbiology, 5/e
Lansing M Prescott, Augustana College
Donald A Klein, Colorado State University
John P Harley, Eastern Kentucky University
Microbiology of Food

Chapter Overview

This chapter discusses the microorganisms associated with foods. Some of these microorganisms are associated with food spoilage, some are disease-causing organisms that are transmitted via foods, and some are used in the production of foods.









Copyright2002 McGraw-Hill Higher Education
Any use is subject to the Terms of Use and Privacy Policy.
McGraw-Hill Higher Education is one of the many fine businesses of The McGraw-Hill Companies.