Bacterial spoilage is caused by harmful or food spoiling bacteria, which result in diseases and contamination, leading to the outbreak of food-borne diseases. The result is an impact on the economic side of the food industry. It is possible to detect these harmful bacteria using conventional culture methods. These conventional methods do not expose all the bacteria found in injured cells. As a result, there are a variety of methods used to identify food spoiling bacteria in food (Yamaguchi, Ohba, and Nasu 631).
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