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MB 505 Food Microbiology
Microorganisms of importance in foods and their metabolic activities. Source of microbial contamination during food production, processing, and storage. Microbial spoilage; foods as vectors of human pathogens. Physical and chemical destruction of microorganisms in foods and the kinetics involved. Conversions of raw foods by microorganisms into food products. Microbiological standards for regulatory and trade purposes. Credit will not be given for both FS/惭叠听405 and FS/惭叠听505.
Prerequisite: 惭叠听251
Typically offered in Fall only