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General Aspects of Food

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Basic Food Microbiology

Abstract

Our basic needs include air that contains an adequate amount of oxygen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions. Food also supplies chemicals for growth, for repair of injured or worn-out cells, and for reproduction. Food consumption can be a pleasurable experience, and a time for meeting with family and friends. Food is so necessary for our existence that the search for food has been the main occupation of human beings throughout history.

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Authors and Affiliations

  1. Department of Microbiology, The Ohio State University, USA

    George J. Banwart (Professor Emeritus)

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  1. George J. Banwart
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© 1989 Van Nostrand Reinhold

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Banwart, G.J. (1989). General Aspects of Food. In: Basic Food Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6453-5_1

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  • DOI: https://doi.org/10.1007/978-1-4684-6453-5_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-6455-9

  • Online ISBN: 978-1-4684-6453-5

  • eBook Packages: Springer Book Archive

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