Ch. 29: Food Microbiology. The negative aspects of food microbiology Economic lossfood safetyFood preservation and microbial growthFoodborne diseases. 29.1 Food spoilage:. Change in appearance, small, or taste that makes it unacceptable to consumers - not necessarily harmful to consumers Many food products are terrific microbial growth mediaWe distinguish (Table 29.1):Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetablesSemi-perishable food: potatoes, apples, nuts30158
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