Results 201 to 210 of about 48,181 (248)

Spoilage microorganisms: risks and control

2015
Fermented meat products have a long tradition of use throughout human history, associated with health and safety. Spoilage bacteria are generally eliminated from these products during processing, the different steps of which (such as fermentation, curing, and drying) represent hurdles for these species.
Champomier-Verges, Marie-Christine, Zagorec, Monique   +1 more
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Spoilage and pathogenic microorganisms in animal feed

International Biodeterioration & Biodegradation, 1993
Abstract Fungi are the principal cause of spoilage of animal feed, particularly cereals and legumes. In addition, some fungal species may elaborate toxins which cause serious disease in animals consuming the feed. Bacterial spoilage may also occur although the problem is relatively uncommon because the water activity of dry feed is too low to permit ...
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Effect of Xylitol on Some Food‐Spoilage Microorganisms

Journal of Food Science, 1981
ABSTRACT The effect of 0.5% xylitol, 0.5% glucose, and their mixture on the growth and the pH of the cultures of six food‐spoilage microorganisms was studied. 0.1% xylitol inhibited most potently the growth of Clostridium butyricum and Lactobacillus bulgaricus , strongly ...
KAUKO K. MÄKINEN, EVA SÖDERLING
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Water Relations of Food Spoilage Microorganisms

1957
Publisher Summary This chapter is concerned with the quantitative data that are available at present, and with propounding the view that the water requirements of microorganisms are best considered in terms of the activity of the water in the immediate environment of the organisms.
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Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products

2018
Consumption of vegetables has tremendously increased in the world during the past few decades because of their health benefits. During 1999–2014, a total of 139 vegetable-related outbreaks were reported by the Centers for Disease Control and Prevention (CDC) in the USA.
Abani K. Pradhan, Abhinav Mishra, Hao Pang   +2 more
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Undesirable Compounds and Spoilage Microorganisms in Wine

2016
Ethyl carbamate (EC) and biogenic amines (BA) are the only wine compounds of microbial origin with undesirable effects on health. In excessive concentrations, the former is said to be carcinogenic and the latter may induce allergenic-like effects. EC is produced by the reaction of ethanol with urea and, to a very minor extent, citrulline, resulting ...
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Characterization of microorganisms associated with sweet potato spoilage

International Journal of Science and Research Archive
Sweet potatoes are staple food crops, especially in developing countries. However, spoilage of sweet potatoes due to microbial contamination is a major problem, causing significant economic losses. The most common microorganisms associated with spoilage of sweet potatoes are Bacteria and Fungi. This study was aimed at characterization of microorganisms
Uzoigwe, Glory Chinaecherem, Ezeuko, Chukwuemeka Marcellinus   +1 more
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Microorganisms associated with milk spoilage in Southeastern Nigeria

Animal Production Research Advances, 2007
Commercially canned pasteurized and unpasteurized milks obtained from Fulani women were exposed to adverse condition, which caused them to become contaminated. The pH of pasteurized milk ranged from 4.5 to 7.2 with a mean of 5.9, while that obtained from the Fulani woman (unpasteurized milk) ranged from 4.5 to 6.6 with a mean of 5.6.
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Predictive Modeling for Spoilage Microorganisms

2023
Çağla Pınarlı, Fatih Tarlak
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Investigation of microorganisms associated with the spoilage onions

The purpose of the study was to look into the microbes responsible for the deterioration of onion bulbs near Vadodara. Sample was obtained from a neighbourhood market. Analyses were conducted using culture characterisation, Gram staining, and biochemical test.
Bhatiya, Rutvi, Bhattacharya, Indrani P., Upadhyay, Dhwani L.   +2 more
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