MICROORGANISMS


Independent organisms of microscopic size, including
bacteria, yeast and mold. When alive in a suitable
environment, they grow rapidly and may divide or reproduce
every 10 to 30 minutes. Therefore, they reach high
populations very quickly. Undesirable microorganisms
cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make
antibiotics and for other reasons.





[ Go Back ]

Canning Glossary

Copyright © by Quick and easy recipes -Yummyfood - (189 reads)