 | Chapter Objectives
(See related pages)
After reading this
chapter you should be able to: - discuss the interaction of intrinsic (food-related) and extrinsic
(environmental) factors related to food spoilage
- describe the various physical, chemical, and biological processes used
to preserve foods
- discuss the various diseases that can be transmitted to humans by foods
- differentiate between food infections and food intoxications
- discuss the detection of disease-causing organisms in foods
- describe the fermentation of dairy products, grains, meats, fruits,
and vegetables
- discuss the disease-causing chemicals produced by fungi growing in
moist corn and grain products
- discuss the direct use of microbial cells as food by humans and animals
- list foods that are made with the aid of microorganisms and indicate
the types of microorganisms used in their production
- describe probiotics
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