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Microorganisms Associated with Food

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Book cover Basic Food Microbiology

Abstract

The significance of microorganisms in foods depends upon several conditions: (1) the numbers found; (2) the types of microorganisms; (3) the type of food; (4) the treatments to which the food has been exposed; (5) the processing or storage treatments the food will receive; (6) whether the food is to be eaten as is or heated; and (7) the individuals who might consume the food. In this text, it is necessary to limit the discussion of microorganisms in foods to bacteria, fungi, and viruses.

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

    George J. Banwart (Professor Emeritus)

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Banwart, G.J. (1989). Microorganisms Associated with Food. In: Basic Food Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6453-5_3

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