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Parametri che influenzano la crescita microbica negli alimenti

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Book cover Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Poiché i nostri alimenti sono di origine animale e/o vegetale, è utile prendere in esame le caratteristiche dei loro tessuti che influenzano la crescita microbica. Tutti i vegetali e gli animali, che costituiscono la nostra fonte di cibo, hanno sviluppato meccanismi di difesa contro l’invasione e la proliferazione dei microrganismi; alcuni di tali meccanismi persistono anche negli alimenti freschi. Considerando attentamente questi fenomeni naturali, è possibile utilizzarli efficacemente, in tutto o in parte, per prevenire o ritardare lo sviluppo di microrganismi patogeni o alteranti nei prodotti in cui sono presenti.

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Editors and Affiliations

  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Parametri che influenzano la crescita microbica negli alimenti. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_3

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