Results 21 to 30 of about 32,112 (264)
Microorganisms, 2021 Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage.
Evelyne Duthoo +5 more
doaj +1 more source
Shipin gongye ke-ji, 2023 Objective: To reveal the microbial community and its function succession principles of puffer fish (Takifugu obscurus), and to identify the dominant microbial genera on puffer fish during refrigerated storage.
Longfei YAN +9 more
doaj +1 more source
The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia
Foods, 2022 Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in ...
Wen Zhang +5 more
doaj +1 more source
Sensors, 2022 The expansion of the seaweed aquaculture sector along with the rapid deterioration of these products escalates the importance of implementing rapid, real-time techniques for their quality assessment.
Anastasia E. Lytou +3 more
doaj +1 more source
Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review
Foods, 2022 Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria.
Patra Sourri +3 more
doaj +1 more source
Foods, 2021 Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them,
Angela Maria Catania +5 more
doaj +1 more source
Applied Sciences, 2021 We investigated the effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during cold storage at 4 °C. Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of fillets were measured. The
Ziqiang Pan +4 more
doaj +1 more source
Foods, 2021 Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis.
Faidra Syropoulou +5 more
doaj +1 more source
Foods, 2022 A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled storage,
Qiuyu Lan +5 more
doaj +1 more source
The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products
Foods, 2023 Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality.
Fatih Tarlak
doaj +1 more source