Paragraphs 2-1 through 2-15.
After completing this lesson, you should be able to:
List diseases transmitted to man from the
Identify control measures for milk-borne
Identify the function of nonpathogenic bacteria in
List the tests performed on milk to indicate its
Identify factors causing undesirable color
changes in meats and appropriate preventive
Identify factors causing ham souring and
appropriate preventive measures.
Identify food poisoning potential in poultry
Identify common infections of shell eggs.
Identify effective spoilage/control measures used
to chill fresh fish.
2-10. Identify tests for spoilage of shellfish and
crustaceans by pathogenic organisms.
2-11. List common microorganisms and intestinal
of fresh fruits and vegetables.