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Biology LibreTexts

10: Microbiology of Milk and Food

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  • 10.1: 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.
  • 10.2: Procedures
  • 10.3: Results
  • 10.4: Review Questions


This page titled 10: Microbiology of Milk and Food is shared under a CC BY-NC-SA license and was authored, remixed, and/or curated by Joan Petersen & Susan McLaughlin via source content that was edited to the style and standards of the LibreTexts platform.

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