Fundamentals Of Microbiology 10th Edition by Jeffrey Pommerville

Exercise 30

Distinguish between the various forms of heat in the process of pasteurization.
b. How does refrigeration temperature slow down the growth of microbes
c. How do lyophilization and osmotic pressure preserve foods
d. How do chemical preservatives work to prevent spoilage
e. What type of radiation is used to irradiate foods
f. How do food infections differ from food intoxications
g. What are critical control points in the seafood, meat, and poultry industries .