Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth

Abstract

As our foods are of plant and/or animal origin, it is worthwhile to consider those characteristics of plant and animal tissues that affect the growth of microorganisms. The plants and animals that serve as food sources have all evolved mechanisms of defense against the invasion and proliferation of microorganisms, and some of these remain in effect in fresh foods. By taking these natural phenomena into account, one can make effective use of each or all in preventing or retarding the growth of pathogenic and spoilage organisms in the products that are derived from them.