Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.Factors Affecting Life and Death of Microorganisms Unknown ICMSF. B. Growth The pH limits for growth differ greatly among microorganisms within the range of about 1a1 1. ... In general, yeasts and fungi grow at much lower pH than do bacteria, whereas the maximum pH values for growth are similar among bacteria, anbsp;...
|Title||:||Microbial Ecology of Foods V1|
|Publisher||:||Elsevier - 2012-12-02|