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14: Microbiology, Food Microbiology and Disease Transmission

  • Page ID
    24212
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    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). CC-BY 2.0, NIAID).


    This page titled 14: Microbiology, Food Microbiology and Disease Transmission is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by Ellen Genovesi, Laura Blinderman, & Patrick Natale via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.