| pubmed-article:8398630 | pubmed:abstractText | Changes in the composition and properties of certain foods, as well as development of food products to meet consumer demands relating to health, nutrition and convenience lead to concerns about the microbiological safety of such products. Concerns also arise from emergence or recognition of the importance of certain microbial food pathogens or spoilage organisms, as well as from modifications in food processing, handling, storage and preparation procedures. These facts necessitate continuous reevaluation of factors involved in the control of microbial growth in order to preserve foods and maintain their quality and safety. | lld:pubmed |
