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About 11 results
  • https://bio.libretexts.org/Courses/Folsom_Lake_College/BIOL_440%3A_General_Microbiology_(Panoutsopoulos)/05%3A_Interactions_between_Microbes_and_Humans_and_Antimicrobial_Treatment/5.01%3A_Control_of_Microbial_Growth/5.1.02%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Courses/Prince_Georges_Community_College/PGCC_Microbiology/10%3A_Control_of_Microbial_Growth/10.03%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Bookshelves/Microbiology/Microbiology_(OpenStax)/13%3A_Control_of_Microbial_Growth/13.02%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Courses/Portland_Community_College/Cascade_Microbiology/16%3A_Control_of_Microbial_Growth/16.2%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Learning_Objects/Laboratory_Experiments/Microbiology_Labs/Laboratory_Exercises_in_Microbiology_(McLaughlin_and_Petersen)/09%3A_Microbiology_of_Milk_and_Food/9.01%3A_Introduction
    Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is pr...Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is prepared in the kitchen. In many cases, small numbers of pathogenic bacteria are not dangerous, but improper storage and/or cooking conditions can allow these bacteria to multiply to dangerous levels.
  • https://bio.libretexts.org/Courses/Concordia_University_Chicago/Microbiology_Fundamentals_Lab_Manual/10%3A_Microbiology_of_Milk_and_Food/10.01%3A_Introduction
    Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is pr...Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is prepared in the kitchen. In many cases, small numbers of pathogenic bacteria are not dangerous, but improper storage and/or cooking conditions can allow these bacteria to multiply to dangerous levels.
  • https://bio.libretexts.org/Courses/New_England_College/Microbiology_with_NEC/10%3A_Control_of_Microbial_Growth/10.02%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Courses/Manchester_Community_College_(MCC)/Remix_of_Openstax%3AMicrobiology_by_Parker_Schneegurt_et_al/11%3A_Control_of_Microbial_Growth/11.02%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Courses/Ohio_State_University/Microbiology_Lab_SP25/08%3A_Lab_8/8.03%3A_Microbiology_of_Milk_and_Food/8.3.01%3A_Introduction
    Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is pr...Pathogens can be introduced into foods at any stage: during growth/production at the farm, during processing (grinding, chopping, milling, etc.), during handling and packaging, and when the food is prepared in the kitchen. In many cases, small numbers of pathogenic bacteria are not dangerous, but improper storage and/or cooking conditions can allow these bacteria to multiply to dangerous levels.
  • https://bio.libretexts.org/Courses/Clinton_College/BIO_403%3A_Microbiology_(Neely)/05%3A_Interactions_between_Microbes_and_Humans_and_Antimicrobial_Treatment/5.01%3A_Control_of_Microbial_Growth/5.1.02%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.
  • https://bio.libretexts.org/Courses/Mansfield_University_of_Pennsylvania/BSC_3271%3A_Microbiology_for_Health_Sciences_Sp21_(Kagle)/07%3A_Growth/7.02%3A_Control_of_Microbial_Growth/7.2.02%3A_Using_Physical_Methods_to_Control_Microorganisms
    For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration...For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification.

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