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Microorganisms in Food

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

Foods, unless heat-treated to sterility, contain many live microorganisms. If the numbers of these organisms reach certain levels, the shelf-life and safety of the food becomes questionable. The food industry regularly checks foods to be assured the numbers of microorganisms are within recommended limits. The standard plate count (SPC) is a method that is often used to test food for microbial quality. This test can also be used as part of a HACCP program to verify that the sanitary methods being used in food preparation are effective.

Keywords

Ethyl Alcohol Food Preparation Live Microorganism Latex Glove Balance Metal 
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.

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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