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The document outlines the Food Microbiology course at UC Davis, detailing the schedule, grading criteria, and key topics covered, including food-borne diseases, microbial growth factors, and identification methods for microorganisms. It emphasizes the importance of proper food storage and sanitation to prevent food-borne illnesses caused by various pathogens, particularly focusing on Escherichia coli and its pathogenic strains. The course includes both theoretical and practical components, with exams and la
- Author
- huy nguyễn
- Language
- EN