LESSON ASSIGNMENT
LESSON 2
Food Microbiology.
LESSON ASSIGNMENT
Paragraphs 2-1 through 2-15.
LESSON OBJECTIVES
After completing this lesson, you should be able to:
2-1.
List diseases transmitted to man from the
2-2.
Identify control measures for milk-borne
diseases.
2-3.
Identify the function of nonpathogenic bacteria in
milk products.
2-4.
List the tests performed on milk to indicate its
quality.
2-5.
Identify factors causing undesirable color
changes in meats and appropriate preventive
measures.
2-6.
Identify factors causing ham souring and
appropriate preventive measures.
2-7.
Identify food poisoning potential in poultry
products.
2-8.
Identify common infections of shell eggs.
2-9.
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.
MD0703
2-1