Episode Synopsis "Safety Concerns Related to Reduced Oxygen Packaging"

Here an overview of food microbiology is provided. It starts by describing the different groups of microorganisms associated with food, such as molds, yeasts, and bacteria. It then focuses on bacterial reproduction, spore formation and the factors that affect bacterial growth and survival. The last part of this lecture focuses on bacterial pathogens associated with food, the disease they cause and processing factors that may be used to control them in reduced oxygen packaged foods.

Listen "Safety Concerns Related to Reduced Oxygen Packaging"

More episodes of the podcast Science of Safe Food - Reduced Oxygen Packaging

• Regulatory Requirements
• Sanitation
• Safety Concerns Related to Reduced Oxygen Packaging
• Types of Reduced Oxygen Packaging
• Reduced Oxygen Packaing