Basic Aspects

  • Lothar Leistner
  • Grahame W. Gould
Part of the Food Engineering Series book series (FSES)

Abstract

To be effective, the hurdles employed for food preservation must either inhibit the growth of the microorganisms that occur in a particular foodstuff or inactivate them. Unfortunately, most microorganisms resist the effects of inhibitory hurdles to some extent and sometimes their resistance is extreme and difficult to overcome.

Keywords

Compatible Solute Food Preservation Bacterial Spore Clostridium Botulinum Preserve Food 
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 New York 2002

Authors and Affiliations

  • Lothar Leistner
    • 1
  • Grahame W. Gould
    • 2
  1. 1.Federal Centre for Meat ResearchKulmbachGermany
  2. 2.BedfordUK

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