1) In traditional fermented foods, without a pure started culture, how could someone control the kind of fermentation that occurs?    2

1) In traditional fermented foods, without a pure started culture, how could someone control the kind of fermentation that occurs? 

2. Is it possible for physical or chemical preservation methods to completely eliminate microbes from food? Explain. 

3. What kinds of microbes are consumed as food, and from the examples in lecture, which one caught your attention the most or which one do you like more if you've had them? 

4. What are the advantages of fermentation for food product?

5. What are the main differences between traditional fermented foods and commercial fermented foods? 

6. Explain the difference between food spoilage and food poisoning.