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Biology LibreTexts

9: Microbiology of Milk and Food

  • Page ID
    16012
    • 9.1: Introduction
      Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is prepared in the kitchen. In many cases, small numbers of pathogenic bacteria are not dangerous, but improper storage and/or cooking conditions can allow these bacteria to multiply to dangerous levels.
    • 9.2: Procedures
    • 9.3: Results
    • 9.4: Review Questions