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What else can I help you with?
Why do space programs hospitals and the food industry create controlled environments and control microorganisms?
Apparently to study the properties of certain microorganisms. they create artificial environments with controlled variables for them to know the reactions of these microorganisms to certain stimuli.
What Four factors which affect the growth of microorganisms?
Four factors which affect the growth of microorganisms are: temperature food source for microorganisms (ie. sugar, protein, fat) the amount of microorganisms introduced to the food source ph of the food source
Why is foodborne micro-organisms differ from food poisoning micro-organisms?
they reproduce more than food poisoning microorganisms. In food poisoning the microorganisms are spreadable but not in food borne microorganisms :) Hope his helps Janet
What are the effects of micro-organisms on food?
Microorganisms help break down and decompose food. These microorganisms are what cause food to spoil and grow mold on it.
How do microorganisms in the food industry produce food?
fermentation
What drink is made by microorganisms?
Kombucha is a drink made by fermenting sweetened tea with a culture of yeast and bacteria.
What food has good microorganisms in it?
Curd
How can microorganisms be helpful to the individual?
because it lets humans see small things like cell and blood
What microorganisms are tested for in sterile processing?
Steril processing technicion microorganisms is used for food production.
Are microorganisms live in food?
yes because food is also a matter.
How are microorganisms used in food?
Microorganisms are used in the processing of many foods. Yeast is used in the fermentation process to produce ethanol (alcohol), lactobacillus bulgaricus is used in cheese making and also in the production of yoghurt.
Why is it that dried food sample can contain lower numbers of microorganisms?
Drying food removes moisture, which is essential for microbial growth. Without water, microorganisms struggle to survive, reducing their numbers in dried food samples. Additionally, drying can also disrupt the cellular structure of microorganisms, further inhibiting their growth and proliferation.
