32.1 Principles of Food Microbiology
1. Food is an ecosystem in which microorganisms compete to metabolize the nutrients, making end products such as acids, alcohols, and gas.
2. Foods that have been intentionally altered by carefully controlling the activity of bacteria, yeasts, or molds are called fermented. (Figure 32.1)
3. Biochemical changes in foods, when perceived as unpleasant, are called spoilage. (Figure 32.2)
4. Growth of pathogens generally does not result in perceptible changes in quality of food, but can result in foodborne disease.
5. Spoilage can be delayed or prevented and foodborne illness can be avoided by slowing the growth of microorganisms,
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