Fundamental Principles of Microbiology

  • P. R. Hayes


Microbiology is the study of microscopic organisms and their activities; within this orbit is the study of the distribution of the organisms, their characteristics, and their beneficial and harmful effects, especially in relation to the changes they make in their environment of which food is one particular example. These small living organisms or microorganisms as they are called are capable of individual existence and are not aggregated into tissues or organs as in higher plants and animals.


Food Poisoning Faecal Coliform Food Spoilage Food Microbiology Polar Flagellum 
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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Alexopoulos, C. J. & Mims, C. W. (1979). Introductory Mycology, 3rd edn, New York, Wiley.Google Scholar
  2. Hawksworth, D. L., Sutton, B. C. & Ainsworth, G. C. (1983). Dictionary of the Fungi, 7th edn, Kew, Commonwealth Mycological Institute.Google Scholar
  3. Pelczar, M. J., Chan, E. C. S. & Krieg, N. R. (1986). Microbiology, 5th edn, New York, McGraw-Hill.Google Scholar
  4. Samson, R. A. & van Reenen-Hoekstra, E. S. (1988). Introduction to Food-Borne Fungi, 3rd edn, Baarn, Centraallbureau voor Schimmelcultures.Google Scholar
  5. Stanier, R. Y., Ingraham, J. L., Wheelis, M. L. & Painter, P. R. (1986). The Microbial World, 5th edn, London, Macmillan.Google Scholar


  1. Beuchat, L. R. (1983). Influence of water activity on growth, metabolic activities and survival of yeasts and moulds. Journal of Food Protection, 46, 135–41.Google Scholar
  2. Ingraham, J. L. (1958). Growth of psychrophilic bacteria. Journal of Bacteriology, 76, 75–80.Google Scholar
  3. Krieg, N. R. & Holt, J. G. (1984). Bergey’s Manual of Systematic Bacteriology, Vol. 1. Baltimore, Williams & Wilkins.Google Scholar
  4. Pitt, J. I. & Hocking, A. D. (1985). Fungi and Food Spoilage, Sydney, Academic Press.Google Scholar
  5. Sneath, P. H. A., Mair, N. S., Sharpe, M. E. & Holt, J. G. (1986). Bergey’s Manual of Systematic Bacteriology, Vol. 2. Baltimore, Williams & Wilkins.Google Scholar
  6. Sperber, W. H. (1983). Influence of water activity on foodborne bacteria — a review. Journal of Food Protection, 46, 142–50.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • P. R. Hayes
    • 1
  1. 1.Department of MicrobiologyUniversity of LeedsUK

Personalised recommendations