| 1 | defines the important microorganisms on food |
| 2 | defines the factors identifying the increase of the microorganisms |
| 3 | improves food prevention methods |
| 4 | defines the food deficits and the pathogens |
| 5 | analyses the food microbiologically |
| 6 | determines the increasing reasons of food deficiting microoorganisms. |
| 7 | improves techniques for the long term prevention of food. |