Metrics

Views
871

In This Chapter

Introduction to Food Microbiology

Authored by: Ronald M. Atlas

Handbook of Microbiological Media for the Examination of Food

Print publication date:  January  2006
Online publication date:  January  2006

Print ISBN: 9780849335617
eBook ISBN: 9781420002980
Adobe ISBN:

10.1201/9781420002980.ch1

 Download Chapter

 

Abstract

Food products serve not only as sources of nutrition for humans and other animals but also as substrates for the growth of microorganisms. The uncontrolled growth of microorganisms in food causes spoilage, a serious problem accounting for sizable losses of food products. Some disease-causing microorganisms also contaminate foods and potable waters. Foodborne and waterborne pathogens remain a major source for the spread of disease worldwide. A major concern in food microbiology is the preservation of food products and the prevention of foodborne and waterborne spread of disease. Careful quality control in the food industry is essential for preventing outbreaks of foodborne disease and for controlling food spoilage. Many foods are routinely examined for the presence of disease-causing and food spoilage microorganisms. Many of these quality control procedures involve the cultivation of microorganisms using a variety of media.

 Cite

Related chapters

Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.