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Control of vegetative micro-organisms in foods

Dooley, James and Roberts, TA (2000) Control of vegetative micro-organisms in foods. BRITISH MEDICAL BULLETIN, 56 (1). pp. 142-157. [Journal article]

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DOI: 10.1258/0007142001902851

Abstract

Microbes share our food whether we want them to or not. We need to control microbial proliferation in foods in order to avoid spoilage, to enhance flavour and, most importantly, to reduce the risk of food-borne illness. A broad spectrum of interventions are available to control microbial growth, but the most widely used is temperature. The use of temperature to control metabolically active bacteria is discussed briefly in the context of current practices. The marketing and legislative climate has provided an impetus to develop an ever-widening range of systems for microbiological control. This short review highlights some of the problems associated with such novel control systems, including selection of new spoilage agents or food-borne pathogens, and the difficulties of monitoring the efficiency of microbial control in the light of a better understanding of bacterial physiology.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:22237
Deposited By: Professor James Dooley
Deposited On:15 May 2012 11:42
Last Modified:17 May 2012 13:23

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