A discussion of some of the fundamental principles that are involved in food microbiology. Particular stress is placed on the factors that contribute to initial and inplant contamination and to those affecting the growth of the organisms which can give rise to very large numbers in a relatively short time when conditions are favorable. Tables and figures are used to illustrate the importance of avoiding contamination with actively growing cultures.

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Author notes

*Presented at 39th Annual Meeting of the International Association of Milk and Food Sanitarians, Inc., Minneapolis, Minn., Sept. 18–20, 1952.

Halvor Orin Halvorson was born in River Falls, Wis., March 26, 1897. He received his B.S. at the University of Minnesota 1921, Chem. Eng. 1922, and Ph.D. 1928; Honorary degree of Doctor of Science from St. Olaf's College 1948.

He was a member of the staff at the University of Minnesota from 1923 – 1949; Director of Hormel Institute 1943–49; and since 1949 Professor and Head of Department of Bacteriology, University of Illinois.

He is interested in the microbiology of foods, sanitation, sewage treatment, application of statistics to microbiolgy, and physiology of microorganisms.

Author of Quantitative Bacteriology. 1933, Burgess Pub. Co., and a number of scientific articles.