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Abstract            Volume:10  Issue-7  Year-2022         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

Review on Factors that Influencing Microbial Growth in Food Spoilage
Kebede Dida Ariti1 and Kedir kebero2*
1Department of Nutrition Food Science and Technology,
2Department of Agriculture, Hawassa University, Ethiopian Institute of Agricultural Research, Melkassa Agriculture Research Center, P.O. Box 2003, Adama, Ethiopia
*Corresponding author

The microorganism, types, and growth at the food are summarized in this analysis. They can vary in degree depending on how much food is extraded inside of the properties due to metabolic activity. The conditions, such as water activity and moisture content, that must be a source of microbial growth in a food-based product are described. The nutrient content of the food products causes the growth of numerous microorganisms as a result of spoiling and food poisoning. The vast majority of internal elements and the sound of the food product both boost the bacteria' growth. Extrinsic and intrinsic elements must normally be distinguished as two categories. Intrinsic elements are the parameters that are innately listed on food products. Concerning the safety of specific foods have arisen due to changes in the content and characteristics of some foods as well as the development of food products to satisfy customer demands for convenience, health, and nutrition. Certain items' microbiological safety concerns also result from the development or acknowledgment of the significance of certain microorganisms that cause food deterioration or infections, as well as changes in techniques for handling, storing, and preparing food. These circumstances demand ongoing reevaluation of the variables that affect microbial growth control in order to preserve foods and keep up the safety and quality of them. Hence these factors and their influence with other can help us in the formulation of strategies for prevention of growth of spoilage organisms and food-borne pathogens.

Keywords: microorganism, water activity, temperature, extrinsic, intrinsic, PH.
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How to cite this article:

Kebede Dida Ariti and Kedir kebero. 2022. Review on Factors that Influencing Microbial Growth in Food Spoilage.Int.J.Curr.Res.Aca.Rev. 10(7): 167-175
doi: https://doi.org/10.20546/ijcrar.2022.1007.009
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.