Microorganisms and microbial toxins.
The primary concern in food safety issues focuses on microorganisms and microbial toxins. Effective food preservation requires that the growth and proliferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented. The traditional effective preservation methodologies, such as canning, are being supplemented by new technologies which are less destructive of the food qualities. New strategies are therefore needed to prevent the transmission of microbial contamination or to prevent the formation of microbial toxins which remain in food. This paper discusses the role of modern processing methodologies in helping protect consumers from hazards of microbial origin.
Reid
D S
DS
Department of Food Science and Technology, University of California-Davis 95616, USA.
Harris
L J
LJ
D001427:Bacterial Toxins / Q000009:adverse effects*; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation; D005525:Food-Processing Industry; D005517:Foodborne Diseases / Q000517:prevention & control*; D005628:Frozen Foods; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008872:Microwaves; D012034:Refrigeration; D014867:Water / Q000737:chemistry
D001427:Bacterial Toxins; D014867:Water