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Control of Microorganisms by Retarding Growth

  • George J. Banwart

Abstract

By altering the factors (discussed in Chapter 4) to retard or inhibit the growth of microorganisms, the storage life of foods can be extended. These factors 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).

Keywords

Sodium Nitrite Freeze Storage Retard Growth Chilling Injury Sorbic Acid 
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

© Van Nostrand Reinhold 1989

Authors and Affiliations

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

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