CURRENT MICROBIOLOGICAL CONSIDERATIONS IN FOOD PRESERVATION

Changes in the composition and properties of certain foods, as well as development of food products to meet consumer demands relating to hea lth, nutrition and convenience lead to concerns about the microbiologi cal safety of such products. Concerns also arise from emergence or rec ognition of the importance of certain microbial food pathogens or spoi lage organisms, as well as from modifications in food processing, hand ling, storage and preparation procedures. These facts necessitate cont inuous reevaluation of factors involved in the control of microbial gr owth in order to preserve foods and maintain their quality and safety.