Results 201 to 210 of about 27,686 (256)

Moulds in food spoilage

International Journal of Food Microbiology, 1996
There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds ...
Jens Frisvad, Ulf Thrane, O Filtenborg   +2 more
exaly   +3 more sources

Yeasts and food spoilage

2003
Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.
Brul, S., van der Vossen, J., Boorsma, A., Klis, F.M.   +3 more
openaire   +2 more sources

The impact of biofilms on food spoilage

2017
In nature there is a spontaneous tendency of microorganisms to attach to wet surfaces, to multiply and to embed themselves in a slimy matrix composed of extracellular polymeric substances that they themselves produce, forming a "biofilm" defined as a functional consortium of microorganisms embedded in substances and flocculates.
SPERANZA, BARBARA, CORBO, MARIA ROSARIA
openaire   +2 more sources

Food Spoilage and Food Contamination

2019
The interaction of versatile nutrients and enzymes present in food leads to several degradative chemical changes that deteriorate the quality and shelf life of food. The deteriorative changes are enhanced by contamination that occurs at various stages of processing, handling and storage. The undesirable changes include lipid oxidation, enzymatic or non-
Z. R. Azaz Ahmad Azad, Mohd. Fahim Ahmad, Waseem Ahmad Siddiqui   +2 more
openaire   +1 more source

Physiology of food spoilage organisms

International Journal of Food Microbiology, 1999
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 ...
openaire   +2 more sources

Food Spoilage and Food Poisoning

1988
Food spoilage is the reduction in quality of food, caused by micro-organisms, pests, chemical change and/or enzymic activity and is usually detectable by sight, smell or taste.
openaire   +1 more source

Food spoilage microorganisms

2006
Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage Detection, identification and enumeration methods for spoilage yeasts Detection, identification and enumeration methods for spoilage moulds Modelling microbial spoilage Determining the stability and shelf-life of foods.
openaire   +2 more sources

Food Spoilage Microorganisms

2017
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
openaire   +1 more source

The Microbial Spoilage of Foods

1986
Spoilage occurs when bacterial nos. exceed ca. 108/g or cm2. To achieve counts of this size over short periods of time, the individual parameters of pH, Eh, aw, and temp. must be optimal for the spoilage flora. Spoilage is delayed if one or more parameter is not optimal, and prevented if most/all parameters are unsuitable for the flora.
openaire   +1 more source

Climate change and its implications for food safety and spoilage

Trends in Food Science and Technology, 2022
Konstantinos P Koutsoumanis
exaly