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Food spoilage—interactions between food spoilage bacteria
International Journal of Food Microbiology, 2002Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the ...
Lone, Gram +5 more
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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 ...
O, Filtenborg, J C, Frisvad, U, Thrane
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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 ...
O, Filtenborg, J C, Frisvad, U, Thrane
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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.
Dijksterhuis, J., Samson, R.a.
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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.
Dijksterhuis, J., Samson, R.a.
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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. +3 more
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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. +3 more
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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.
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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.
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Food Spoilage and Food Contamination
2019The 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 +2 more
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Physiology of food spoilage organisms
International Journal of Food Microbiology, 1999A 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 ...
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Food Spoilage and Food Poisoning
1988Food 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.
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