A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or a colony of cells. Microorganisms include all unicellular organisms and so are extremely diverse. The main factors affecting the growth are temperature, humidity, hydrogen ion concentration in the environment, oxidoreductive potential, water activity in the environment, and hydrostatic pressure. The most important factors that affect microbial growth in foods can be summarized in the following categories: factors related to the food itself, the “intrinsic factors,” which include nutrient content, water activity, pH value, redox potential, and the presence of antimicrobial substances and mechanical barriers. The presentation gives in-depth knowledge on the topic.

Sreelakshmi Sethumadhavan

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