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C. APPLICATIONS OF MICROBIAL GROWTH CURVE TO FOOD PRESERVATION.
It is important in food preservation (prevention of spoilage) to lengthen as muc
h as possible the log and the log phase.
This can be done in different ways:

1.

Introducing as few spoilage organisms as possible

2.

Avoiding the addition of actively growing organisms

3.

One or more unfavorable environmental conditions are introduced.

Microbial decomposition of foods will be prevented if all spoilage organisms are

killed and recontamination is prevented.
Hindering the growth of microorganisms by merely stopping the multiplication doe
s not necessarily prevent decomposition because there is possibility that viable
organisms or their enzymes may continue to be active.