Home Science Syllabus
Introduction to Food Safety and Microbiology 1. Food Safety Divided into causitive categories called “hazards” Biological Hazards - bacteria, molds, natural.
2-2 Microorganism Small, living organism Pathogen Disease-causing microorganism Toxin Poison Spoilage Microorganism Microorganism that causes spoilage,
Unit 6--Microbiology Chapter 19 continued. Microorganisms & You A. Competition: Food for heterotrophs typically are carbon- based macromolecules: Carbohydrates,