Fundamentals Of Microbiology 10th Edition by Jeffrey Pommerville

Exercise 24

Identify potential microbial sources leading to food spoilage.
b. List the conditions that make foods susceptible to growth and spoilage by microorganisms.
c. What type of microbial products lead to spoilage
d. Summarize how meats and seafood can become contaminated.
e. Why are eggs and poultry so susceptible to spoilage
f. What types of organisms may grow in bakery products if they are not refrigerated
g. What type of microbial products lead to spoilage in bakery products and grains
h. Summarize the ways milk can become spoiled.