BIO307: Microbiology

10.2: Food Microbiology

• 10.2.1: Aseptic Packaging

  • U.S. Food and Drug Administration: "Guide to Inspections of Aseptic Processing and Packaging for the Food Industry" Page

    Read this introduction to learn about how we ensure that the food that we eat is packaged in a manner that will prevent microbial contamination. This document was prepared by the FDA to act as a guide for industries involved in packaging food.
    

• 10.2.2: Fermentation

  • Washington State University: R. E. Hurlbert's "Preparation of Yogurt, Beer, and Sauerkraut"

    Study this laboratory guide, which explains how microbiology is used in the preparation of foods such as yogurt, beer, and sauerkraut. Directions are even given as recipes so you can make your own. Let's get cooking!
    

  • The University of Arizona Biology Project: "Metabolism Problem Set"

    Complete the following assessments: "Lactic Acid Production," "Pyruvate/ Lactate Ratio," and "Fermentation" problems. These are multiple-choice assessments. Choosing an option will bring you to a page with explanation. Read the explanation, if any, and return to the multiple-choice assessment. Be sure to complete all problems.