[A＋ 식품미생물학실험 영문레포트] Control of microbial growth chemical method (antimicrobial agent)

1. Title

Chemical Methods and Antimicrobial Agents Microbial growth control is a crucial aspect of food safety and public health, focusing on reducing or eliminating harmful microorganisms that can spoil food or cause disease. This report explores the chemical methods employed in microbial growth control, emphasizing the various antimicrobial agents that serve to inhibit or kill microorganisms. Antimicrobial agents are substances that can kill or inhibit the growth of pathogens and spoilage microorganisms, playing a vital role in maintaining the safety and quality of food products. These agents can be classified broadly into categories such as antiseptics, disinfectants, and preservatives, each with specific applications and mechanisms of action. Antiseptics are chemical agents that can be applied to living tissues to reduce the possibility of infection or sepsis, while disinfectants are chemicals applied to inanimate surfaces and objects to destroy or deactivate microorganisms. P
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