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https://medford.instructure.com/courses/13028/pages/sourdough-bread-information?module_item_id=598153

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https://medford.instructure.com/courses/13028/pages/yogurt-information?module_item_id=598151

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https://medford.instructure.com/courses/13028/pages/refrigerator-pickles?module_item_id=564052

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https://medford.instructure.com/courses/13028/assignments/232900?module_item_id=598175

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https://medford.instructure.com/courses/13028/assignments/232899?module_item_id=598174

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https://medford.instructure.com/courses/13028/pages/kimchi-information?module_item_id=598154

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https://medford.instructure.com/courses/13028/discussion_topics/34396?module_item_id=599406
https://medford.instructure.com/courses/13028/assignments/244152?module_item_id=622509

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https://medford.instructure.com/courses/13028/assignments/232904?module_item_id=598179

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Enzymes: Proteins that help reactions happen simply proteins that do a job, they can put things together, they can break things down
Oxygen: Causes oxidation-->Chemical reaction. Fat oxidizes "goes rancid"

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-Cells -Food -Water -Reproduction -Shelter

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-Mold    -Slimy    -Smelly    -Bacteria    -Parasites
With preservation we are stopping things that are alive.

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Beef Tapeworm- -31 degrees - 145 degrees Fahrenheit

Trichinella- ? to 137 degrees fahrenheit

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Conditions that make for happy pathogens

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Conditions that make for happy pathogens

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Food                     Space
Water Shelter-Protection from adverse(bad) environmental conditions

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Lengthen the availability/access
To keep from going bad, bad can cause us to get sick