How does pH affect microbial growth in food products?

What are the common methods used to detect microorganisms in food samples?

How do foodborne pathogens like Salmonella and Listeria monocytogenes contaminate food?

What is the role of microorganisms in food fermentation?

What is the role of plasmids in bacterial genetics?

What are the key differences between aerobic and anaerobic bacteria? Provide examples.

How do antibiotics work, and why do some bacteria become resistant to them?

What are the differences between viruses, bacteria, fungi, and protozoa?

What is the significance of the Gram staining technique in microbiology?

How do bacteria reproduce, and what is binary fission?