ABSTRACT
Microbiology is the study of living organisms that are so small that they can only be observed with the aid of a powerful microscope. In food microbiology, the organisms of concern are usually classified as bacteria, fungi (yeasts and molds), viruses, and parasitic protozoa. Bacteria are single-celled microorganisms found in nearly all environments. Bacterial cells are often classified by their outward appearance, including their size, shape, and arrangement.
