EC92-2307 Food Microbiology/Foodborne Illness

Authors

Julie A. Albrecht, University of Nebraska - LincolnFollow
Susan S. Sumner, University of Nebraska - Lincoln

Date of this Version

1992

Comments

© 1992, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.