2. Microbial growth
Living organisms are unquestionably unique in their ability to reproduce. In the case of micro-organisms, the increase in population that results from this reproduction is accompanied by significant phenomena that must be taken into account and controlled to safeguard product quality in the food industry. During growth, micro-organisms biochemically transform the environment, leading to changes in organoleptic quality. In many cases, this leads to spoilage, with lactic and acetic stings being the most common, along with putrefaction. Certain micro-organisms have the ability to synthesize toxins, endo- or exotoxins, whose accumulation or mere presence makes the product dangerous to consume. This is known as alteration of hygienic or sanitary quality. The main microbiological risks are posed by Salmonella sp., certain strains of Escherichia coli, enterotoxigenic Staphylococci, Listeria monocytogenes,...
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Microbial growth
Inhibition of microbial growth
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"Bioprocesses and bioproductions"
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