Microbial Activity

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

Foods are normally contaminated with microbes (or microorganisms) that are so small that a microscope is required to see them. Microbes include bacteria, yeasts, molds, virus, algae, and protozoans. However, the organisms that normally contaminate and spoil food are the bacteria, with yeasts and molds of secondary importance.

Keywords

Lactic Acid Bacterium Acquire Immune Deficiency Syndrome Typhoid Fever Elementary Food Food Spoilage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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