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Chapter Objectives
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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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