Microbial Contamination and Spoilage of Food

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate ______.

Microbes such as bacteria, molds, and yeasts are employed for the production of foods and food ingredients like wine, beer, bakery, and ______ products.

Biological structures found on plant and animal origin foods may prevent the entry and growth of microbial cells, acting as physical barriers to protect against ______ microorganisms.

The scope of Food Microbiology includes testing raw materials, in-process and finished products to ensure consumers are safe to consume the ______.

Food Microbiology aims to provide scientific or technological advancements to enhance its strong ______ reputation.

Louis Pasteur is considered the Father of Food Microbiology due to his contributions to medical microbiology and his importance in the field of ______.

There are four main types of food spoilage: chemical, microbial, physical, and ______.

All food is at risk of contamination from these four types: chemical, microbial, physical, and ______.

Food microbiology is crucial to food safety, production, processing, preservation, and ______.

Biological structures on foods provide excellent protection from pathogenic microorganisms by acting as ______ barriers.