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Articles 1 - 2 of 2
Full-Text Articles in Food Microbiology
You Are What You Eat — Exploring The Microbiome Through Inquiry-Based Labs. Microbiome Lesson Plans, Karla S. Fuller
You Are What You Eat — Exploring The Microbiome Through Inquiry-Based Labs. Microbiome Lesson Plans, Karla S. Fuller
Open Educational Resources
If these commonly used spices have the ability to inhibit pathogenic bacterial growth, could they also potentially inhibit the growth of normal, harmless bacteria that live in your body? In this lab, we will test common bacteria for resistance to food additives.
Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski
Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski
Capstones
From legal loopholes and outdated rules to undetectable infections and understaffing, the United States Department of Agriculture may not be doing all it can to make sure the American public’s health isn't at risk. As the people of the United States consume over 500 million pounds of beef a year, food safety policy and slaughterhouses are falling behind in proper procedural measurements in the beef industry.