ii
MiCRoBiAL GRoWtH
ReSPonSe in tHe
FooD enViRonMent
Microorganisms present in raw and processed (nonsterile and commercially sterile) foods are
important for their involvement in foodborne diseases, food spoilage, and food bioprocessing.
These are generally accomplished through the growth of microorganisms (except for viruses and
protozoa) in foods. Growth or cell multiplication of bacteria, yeasts, and molds is influenced by
the intrinsic and extrinsic environments of the food. Microbial growth is also facilitated through
the metabolism of some food components that provide the needed energy and cellular materials
and substrates for many byproducts. Microbial growth in laboratory media is also important for
quantitative and qualitative detection of the microbiological quality of a food. In this section,
the nature of microbial growth and influencing factors associated with microbial growth are discussed. Microbial attachment and biofilm formation on food processing equipment and food
contact surfaces are important strategies for microbial survival and persistence. The process and
importance of spore formation by some bacterial species and alteration in characteristics of bacterial cells under stress are also discussed. An understanding of these factors is helpful in designing
methods to control (as against spoilage and health hazard), stimulate (as in bioprocessing), or
detect the microorganisms in food. In this section, the following aspects are discussed:
Chapter 5: Microbial Growth Characteristics
Chapter 6: Factors Influencing Microbial Growth in Food
Chapter 7: Microbial Attachments and Biofilm Formation
Chapter 8: Microbial Metabolism of Food Components
Chapter 9: Microbial Sporulation and Germination
Chapter 10: Microbial Stress Response in the Food Environment
MiCRoBiAL GRoWtH
ReSPonSe in tHe
FooD enViRonMent
Microorganisms present in raw and processed (nonsterile and commercially sterile) foods are
important for their involvement in foodborne diseases, food spoilage, and food bioprocessing.
These are generally accomplished through the growth of microorganisms (except for viruses and
protozoa) in foods. Growth or cell multiplication of bacteria, yeasts, and molds is influenced by
the intrinsic and extrinsic environments of the food. Microbial growth is also facilitated through
the metabolism of some food components that provide the needed energy and cellular materials
and substrates for many byproducts. Microbial growth in laboratory media is also important for
quantitative and qualitative detection of the microbiological quality of a food. In this section,
the nature of microbial growth and influencing factors associated with microbial growth are discussed. Microbial attachment and biofilm formation on food processing equipment and food
contact surfaces are important strategies for microbial survival and persistence. The process and
importance of spore formation by some bacterial species and alteration in characteristics of bacterial cells under stress are also discussed. An understanding of these factors is helpful in designing
methods to control (as against spoilage and health hazard), stimulate (as in bioprocessing), or
detect the microorganisms in food. In this section, the following aspects are discussed:
Chapter 5: Microbial Growth Characteristics
Chapter 6: Factors Influencing Microbial Growth in Food
Chapter 7: Microbial Attachments and Biofilm Formation
Chapter 8: Microbial Metabolism of Food Components
Chapter 9: Microbial Sporulation and Germination
Chapter 10: Microbial Stress Response in the Food Environment