Abstract

Abstract In order to emulate the growth of food-poisoning bacteria in foods of a given chemical composition, microbiologists have traditionally used homogeneous culture media modified to have a similar chemical environment to the food in question. Hitherto, much less attention has been given to the influence of the physical structure of a food on the growth of bacteria. Experiments have shown that the microstructure of such colloidal systems can inhibit the growth of bacteria. Growth rates and microscopic observations of the growth of food-borne pathogenic bacteria in oil-in-water emulsions are reported and discussed with reference to physical characteristics of the emulsions.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.