Control of Microorganisms

doi:https://doi.org/10.1007/978-1-4684-6453-5_10

Open AccessBook Chapter10.1007/978-1-4684-6453-5_10

Control of Microorganisms

George J. Banwart-1989-01-01

TL;DRAbstract

The control of microorganisms is one of the major concerns of food microbiologists. This control is needed to retard or prevent spoilage and to reduce or eliminate health hazards associated with foods. The control of contaminants also aids in obtaining better results when specific microorganisms or enzymes are used in food processing.

Chat with Paper

AI Agents for this Paper

The control of microorganisms is one of the major concerns of food microbiologists. This control is needed to retard or prevent spoilage and to reduce or eliminate health hazards associated with foods. The control of contaminants also aids in obtaining better results when specific microorganisms or enzymes are used in food processing.

Keywords

MicroorganismFood spoilageFood scienceBiotechnologyEnvironmental scienceBiologyBacteria

Chat

Click to start Chat