Fish Microbiology and Quality Assurance

Unit 4 - Food preservation techniques and microorganisms

Expected Learning Outcome

• Methods of killing microorganisms or preventing their growth in food so as to ensure preservation of food for future use.
• Principles of killing /inhibiting microorganisms associated with foods by preservation methods involving use of low temperature, high temperature, radiations and chemicals.
• Importance of microbial endospores and cell aggregates on quality of processed foods.