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Risk analysis of microorganisms in common food spices. [PDF]
Front MicrobiolTang X.
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Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
, 2021Background Meat is a perishable product and during storage, the actions of microorganisms and endogenous enzymes result in chemical compositional changes. Total volatile basic nitrogen (TVB-N) is often used as a biomarker of protein and amine degradation.
A. A. Bekhit +3 more
semanticscholar +1 more source
Role of siderophore in Pseudomonas fluorescens biofilm formation and spoilage potential function.
Food microbiology, 2022We investigated the function of pyoverdine in the biofilm formation, motility, and spoilage potential of Pseudomonas fluorescens. We targeted and identified two major genes (pvdA and pvdE) that are involved in the biosynthesis of siderophores.
Jian Chen +7 more
semanticscholar +1 more source
ACS Applied Materials and Interfaces, 2022
Contamination of meat with pathogenic microorganisms can cause severe illnesses and food waste, which has significant negative impacts on both general health and the economy. In many cases, the expiration date is not a good indicator of meat freshness as
J. Waimin +7 more
semanticscholar +1 more source
Contamination of meat with pathogenic microorganisms can cause severe illnesses and food waste, which has significant negative impacts on both general health and the economy. In many cases, the expiration date is not a good indicator of meat freshness as
J. Waimin +7 more
semanticscholar +1 more source
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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Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection
Critical reviews in food science and nutrition, 2022Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs)
Nirav Joshi +2 more
semanticscholar +1 more source
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
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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
Comprehensive Reviews in Food Science and Food Safety, 2020
Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition.
Shuai Zhuang +3 more
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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition.
Shuai Zhuang +3 more
semanticscholar +1 more source
Polymer-based gas sensors to detect meat spoilage: A review
Reactive & functional polymers, 2021Due to adequate response even at sub-ppm concentrations and ambient temperature, conducting polymer sensors has gained practical applications in the detection of ammonia gas, which originates from biological changes at the early stage of food decays ...
S. Matindoust +3 more
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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
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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
openaire +2 more sources