Foods are normally contaminated with microbes (or microorganisms) that are so small that a microscope is required to see them. Microbes include bacteria, yeasts, molds, virus, algae, and protozoans. However, the organisms that normally contaminate and spoil food are the bacteria, with yeasts and molds of secondary importance.
KeywordsLactic Acid Bacterium Acquire Immune Deficiency Syndrome Typhoid Fever Elementary Food Food Spoilage
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