Teresa’s tomato molded, but why?  How do molds and other spoilage microbes get to your food and spoil appearance, texture, flavor?  Turns out, they are EVERYWHERE.  In this episode, we describe the sources for spoilage microbes and how to deal with them. KEY WORDS: pathogens, cross-contamination, <a href='https://www.barfblog.com'>Barfblog</a>, <a href='https://www.cdc.gov/mmwr/index.html'>Morbidity and Mortality Weekly</a> Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Preservation Chemicals Versus Processing

Ever wonder about how your food makes it from the farm to your table?  There is a lot of food science along the way.  Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food.  Questions or comments?  Send us an email at wolfingdownfoodscience@gmail.com.  To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/