Roles of microorganisms in food production, preservation, spoilage, and foodborne disease; factors affecting growth, survival and inactivation of microorganisms in foods; methods for identifying, enumerating, and eliminating microorganisms in food-production environments. [3-0-0] Prerequisite: BIOL 112. third-year standing.
Roles of microorganisms in food production, preservation, spoilage, and foodborne disease; factors affecting growth, survival and inactivation of microorganisms in foods; methods for identifying, enumerating, and eliminating microorganisms in food-production environments. [3-0-0] Prerequisite: BIOL 112. third-year standing.
