13: Microbiology, Food Microbiology and Disease Transmission

Last updated
Save as PDF

Page ID: 24212

Contributed by Ellen Genovesi, Laura Blinderman, & Patrick Natale
Professors (Biological Sciences) at Mercer County Community College

Learning objectives

To classify individual bacteria by shape
To obtain data concerning the relative abundance of bacteria in common environments
To describe bacterial colony shapes and growth patterns
To utilize the process of fermentation to make yogurt
To engage in an epidemiological investigation of disease transmission

Thumbnail: A neutrophil (a type of white blood cell, shown in blue-gray) interacting with Klebsiella pneumoniae bacteria (shown in pink). Image used with permission CC-BY 2.0, NIAID).