Abstract
The behavior of microorganisms in foods is governed by the constraints applied to the microflora by a variety of environmental and ecological factors. These include water activity, pH, Eh, chemical composition, the presence of natural or added antimicrobial compounds, and storage temperature, as well as processing factors such as the application of heat and physical manipulation. Control of these factors will govern whether the food spoils or not, whether any microbial health hazard arises, and whether desired microbial processes are successful or not. While much is known about the effects of individual environmental factors, the effects due to their interactions are less understood. The two main problems now facing the food microbiologist are optimization of environmental parameters and the selection of strains with specific properties. A better understanding of the mechanisms of action and interactions between the various environmental factors, coupled with the application of modern techniques to produce strains with particular properties, will lead to optimum use of food supplies and improvements in quality. There is also potential for the development of new and novel foods.
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Hobbs, G. Ecology of food microorganisms. Microb Ecol 12, 15–30 (1986). https://doi.org/10.1007/BF02153219
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DOI: https://doi.org/10.1007/BF02153219