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Microorganisms Associated with Food

  • George J. Banwart

Abstract

The significance of microorganisms in foods depends upon several conditions: (1) the numbers found; (2) the types of microorganisms; (3) the type of food; (4) the treatments to which the food has been exposed; (5) the processing or storage treatments the food will receive; (6) whether the food is to be eaten as is or heated; and (7) the individuals who might consume the food. In this text, it is necessary to limit the discussion of microorganisms in foods to bacteria, fungi, and viruses.

Keywords

Dairy Product Bacteriocin Production Enteric Virus Alternaria Alternata Foodborne Illness 
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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