Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Wednesday, October 27, 2021

Controlling microbial growth

Most methods used to kill microorganism may be applied in a milder treatment to inhibit microbial growth. 

Sublethal heating, irradiation, or treatment with toxic chemicals frequently causes injury to microorganisms and impaired growth without death. 

Injury is reflected through an increased lag phase, less resistance to environmental conditions, and greater sensitivity to other inhibitory conditions. 

Synergistically combinations of inhibitory agents, such as irradiation plus heat and heat plus chemicals, can increase microbial sensitivity to inhibitory conditions. 

Injured cells appear to require synthesis of some essential cell material (that is, ribonucleic acid or enzymes) before recovery is accomplished. 

Microbial growth is inhibited through maintenance of hygienic condition to reduce debris available to support bacterial proliferation. 
Controlling microbial growth

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