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Webinar: Microbiology Basics, Part 1

This webinar will introduce the producer to general principles of food microbiology and modern mechanisms for the discovery and prevention of microbial growth in foods. We will discuss the type and number of microorganisms in foods and the types of microorganisms in foods: bacteria, fungi, viruses and other agents, parasites, algae and others. We will discuss issues with food borne illness in certain types of foods, focusing on raw and ready-to-eat vegetables, fruits and nuts. We will identify the basic food borne illnesses resulting from microorganisms and human health impacts of such diseases.