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Microbial Spoilage of Foods

H. A. Modi

出版	Aavishkar Publishers, Distributors, 2009
ISBN	14416654719781441665478
URL	http://books.google.com.hk/books?id=ksNDAQAACAAJ&hl=&source=gbs_api

註釋

The loss of food due to microbial spoilage has economic consequences for the producers, processors and consumers. Except for sterile foods, all foods harbor microorganisms. Food spoilage stems from the growth of these microorganisms in food or in due to the action of microbial heat-stable enzymes. New marketing trends, the consumer's desire for foods that are not overly processed and preserved, extended shelf-life, and chances of temperature abuse between production and consumption of foods have greatly increased the chances of food spoilage and, in some instances, with new types of microorgan.