Physiology of food spoilage organisms.

A thorough understanding of the physiological responses of microorganisms to stresses imposed during food preservation is essential if novel combination systems based on mild food processing procedures are to be developed effectively. The influences of intrinsic characteristics as well as external factors such as water activity, temperature, preservatives, composition of the gaseous atmosphere, etc. on the stress response of microorganisms are discussed. The interaction of spoilage organisms with each other as well as with food pathogens and the ultimate consequences for food safety and quality are also explored in this review.