This detailed resources on food spoilage and microorganisms covers a wide range of issues including : why microorganisms spoil our food preventing food spoilage covering: preventing food spoilage at low temperatures e.g fridge, freezers and freeze dried food, the science behind how it stops microorganism growth. Preventing food spoilage with low water potential solutions such as salting and with jams etc Preventing food spoilage with solutions with low pH such as pickling Preventing food spoilage with heat treatment ovens and pasteurised milk Preventing food spoilage with Irradiation in canning and plastic wrapping

This OCR Biology A level resource on Biotechnology and how Microorganisms make food: This resource cover the production of: Yogurt Bread Cheese Wine and beer Single cell protein (Quorn)