Problem 1: List the psychrophilic microorganisms in raw meat. Discuss the significance of p philic and facultative anaerobic microorganisms in raw chilled meats.
Problem 2: Discuss the sources of postheat contamination of low-heat-processed meat products by bacteria and their significance on the quality of these products.
Problem 3: List and discuss the significance of (a) psychrotrophic bacteria in raw milk, (b) high thermoduric bacteria in raw milk to be used for pasteurized grade A milk, and (c) >10 coliforms/mL in pasteurized grade A milk.