Control of Microorganisms

  • George J. Banwart


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.


Processing Plant Personal Hygiene Hypochlorous Acid Bacterial Spore Chlorine Dioxide 
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Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • George J. Banwart
    • 1
  1. 1.Department of MicrobiologyThe Ohio State UniversityUSA

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