An increasing resistance of micro-organisms in food

22 July 2021

We are seeing an undeniable trend in the increasing resistance of micro-organisms we encounter in food; for example, we have noted an increase in heat resistance in bacterial spores and an increase in acid resistance in yeasts and fungi.

We are following these developments closely and adapting our predictive modelling calculation models where necessary. We assume that this trend will continue. So, we've got our work cut out for us in predictive modelling. 

An increasing resistance of micro-organisms in food

 Kerkstraat 3a

 6671 AN Zetten

 info@smart-food.nl

 0488-422346

LinkedIn