UNDER THE MICROSCOPE BACTERIA

Abstract

Bacteria have caused problems in the food industry for many years either as food‐spoilage organisms or as food‐poisoning agents. However, not all bacteria are detrimental and some are employed commercially to produce foodstuffs such as cheese, yoghurt and sauerkraut.

Citation

Auty, M. and Lewis, D. (1986), "UNDER THE MICROSCOPE BACTERIA", Nutrition & Food Science, Vol. 86 No. 3, pp. 18-19. https://doi.org/10.1108/eb059114