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Control of Microorganisms by Retarding Growth

  • Chapter
Basic Food Microbiology

Abstract

By altering the factors (discussed in Chapter 4) to retard or inhibit the growth of microorganisms, the storage life of foods can be extended. These factors included temperature, water activity, acidity, oxidation-reduction potential, chemical inhibitors, and microbial interactions. Besides these factors, microorganisms can be affected by electrical current (Shimada and Shimahara 1981) as well as homologous phage (Greer 1986).

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

    George J. Banwart (Professor Emeritus)

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© 1989 Van Nostrand Reinhold

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Banwart, G.J. (1989). Control of Microorganisms by Retarding Growth. In: Basic Food Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6453-5_11

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