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Titlebook: Basic Food Microbiology; George J. Banwart Book 1989Latest edition Van Nostrand Reinhold 1989 food.food microbiology.growth.microbiology.m

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Foodborne Agents Causing Illness,Throughout our lifetimes we are subjected to risks and hazards of all kinds. The food supply in the United States is one of the most abundant, nutritious, and safest on earth. However, there is no absolute degree of safety, not even for the food we consume.
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Indicator Organisms,Indicator organisms have been used since 1892, the year Schardinger tested water for what is now called ., instead of testing for .. It is difficult to detect .. . in a water supply. The presence of . indicates that there might have been contamination from sewage and that . or other intestinal pathogens might be present.
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Control of Microorganisms,The control of microorganisms is one of the major concerns of food microbiologists. This control is needed to retard or prevent spoilage and to reduce or eliminate health hazards associated with foods. The control of contaminants also aids in obtaining better results when specific microorganisms or enzymes are used in food processing.
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Microorganisms Associated with Food,ood; (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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Control of Microorganisms by Retarding Growth,actors 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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978-1-4684-6455-9Van Nostrand Reinhold 1989
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Food Science Text Serieshttp://image.papertrans.cn/b/image/181028.jpg
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