Results 1 to 10 of about 47,279 (203)
Combined stochastic modelling of pathogenic and spoilage microorganisms [PDF]
EFSA JournalQuantitative microbiological risk assessment (QMRA) of pathogens in food safety is well established, but steps are being taken to expand this methodology to food spoilage.
Nikola Maciejewska +3 more
doaj +4 more sources
Food spoilage and Microorganisms
Turkish Journal of Agriculture: Food Science and Technology, 2021 Food spoilage is an undesirable process and is a serious problem for humans. There are many factors that accelerate and affect food spoilage. In this study, microbial behaviors in foods, microorganisms causing food spoilage and beneficial microorganisms ...
Mustafa Sevindik, Imran Uysal
doaj +3 more sources
The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry [PDF]
Frontiers in Microbiology, 2015 Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory ...
Nidhi eGopal +7 more
doaj +2 more sources
Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens [PDF]
Molecules, 2021 Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores.
Mduduzi P. Mokoena +2 more
doaj +2 more sources
Antimicrobial effect of PEG-PLA on food-spoilage microorganisms. [PDF]
Food Sci Biotechnol, 2017 Polyethylene glycol (PEG) and polyethylene glycol-polylactic acid (PEG-PLA) have an organic structure and no negative effect on human health. The present study compares the antimicrobial effectiveness of PEG and PEG-PLA on microbial growth. The following pathogens and fungi were examined: seven bacteria strains and 10 fungi (four yeasts and six molds).
Sahan Y +4 more
europepmc +5 more sources
Spoilage microorganisms in milk and dairy products
Mljekarstvo, 2007 Spoilage microorganisms cause changes of primary characteristics and properties of milk and dairy products. The product defects depends on the specific species and number of microorganisms involved in pre- and post- technological processing.
Andrea Skelin +4 more
doaj +1 more source
Research Progress on the Application of Spectroscopy in Meat Spoilage Detection [PDF]
Shipin Kexue, 2023 The growth and metabolism of microorganisms is the main cause of meat spoilage. The rapid and nondestructive techniques for detecting microorganisms in meat have attracted more and more attentions.
LIU Qingsen, LUO Xin, DONG Pengcheng, HAO Jiangang, MAO Yanwei, CHENG Haijian, ZHANG Yimin
doaj +1 more source
Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue
Beverages, 2021 Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP) to ...
Victoria D. Paup +4 more
doaj +1 more source
Microorganisms, 2022 Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on ...
Nikheel Bhojraj Rathod +4 more
doaj +1 more source
Foods, 2021 The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously.
Tareq M. Osaili +14 more
doaj +1 more source