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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Comprehensive Reviews in Food Science and Food Safety, 2020 Abstract The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world.
Mariyana Strateva +2 more
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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 ...
Michael Givskov, Lone Gram
exaly +3 more sources
Critical Reviews in Biotechnology, 1992
Yeasts are best known for their beneficial contributions to society, and the literature abounds with discussions of their role in the fermentation of alcoholic beverages, bread, and other products. Yeasts also cause spoilage, but, with a few exceptions, this unwanted activity often goes unrecognized and underestimated as a major problem in the food and
exaly +3 more sources
Yeasts are best known for their beneficial contributions to society, and the literature abounds with discussions of their role in the fermentation of alcoholic beverages, bread, and other products. Yeasts also cause spoilage, but, with a few exceptions, this unwanted activity often goes unrecognized and underestimated as a major problem in the food and
exaly +3 more sources
2016
Food products can be spoiled by bacteria, as they provide a rich nutrient source with physicochemical parameters, like pH and water activity, compatible with bacterial growth. In addition, the conditions used during food processing and storage, like temperature, addition of ingredients, and the use of modified atmosphere or vacuum packaging, exert a ...
Zagorec, Monique +2 more
openaire +2 more sources
Food products can be spoiled by bacteria, as they provide a rich nutrient source with physicochemical parameters, like pH and water activity, compatible with bacterial growth. In addition, the conditions used during food processing and storage, like temperature, addition of ingredients, and the use of modified atmosphere or vacuum packaging, exert a ...
Zagorec, Monique +2 more
openaire +2 more sources
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +2 more sources
Meat Microbiology and Spoilage
2017Meat and meat products host bacteria that can grow during shelf life. Among those, pathogenic, spoilage, or beneficial bacteria may exert various activities that can impact nutritional and safety qualities of meat. Indeed, degradation of meat components and production of metabolites can provide nutrients of interest important for nutritious quality of ...
Zagorec, M. +1 more
openaire +3 more sources
1998
Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
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Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
openaire +1 more source
Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria
Meat Science, 2013Sliced saveloy samples were inoculated with monocultures of four potential spoilage bacteria and studied during a four week storage period. The objective was to investigate the resulting changes in the composition of Volatile Organic Compounds (VOCs) and the sensory quality of the product. Based on the sensory scores and the VOC composition Brochothrix
Holm, Esben Skibsted +3 more
openaire +3 more sources