Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genusPseudomonascauses spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the generaBacillus,Paenibacillus...
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15–20% of food is wasted, with waste, by definition, occurrin
Commonly, microbial contamination is the main reason for food spoilage. Traditional methods of preserving foods include fermentation, drying, adding antimicrobial agents (organic acids, plants, and salts), thermal processing, freezing, refrigeration, modified atmosphere and irradiation have been employed lon...
Foods contamination leading to spoilage and growth of pathogenic microorganisms can happen when exposed to environment during slaughtering, processing, packaging and shipping. Although traditional food preservation methods such as drying, heating, freezing, fermentation and salting can extend food shelf-life...
Bacteriophages possess attributes that appear to be attractive to those searching for novel ways to control foodborne pathogens and spoilage organisms. The... J. A. HUDSON,C. BILLINGTON,G. CAREY-SMITH,... - 《J Food Prot》 被引量: 324发表: 2005年 Bacteriophage biocontrol of foodborne pathogen...
Throughout our lifetimes we are subjected to risks and hazards of all kinds. The food supply in the United States is one of the most abundant, nutritious, and safest on earth. However, there is no absolute degree of safety, not even for the food we consu
minerals, such as vitamin C, vitamin A, carotene, magnesium, fibres, protein, carbohydrate, riboflavin and potassium, which are needed for human wellbeing. The Food and Agriculture Organization (FAO) estimated that 32% (weight basis) of all food produced in the world was lost or wasted in ...
provide lightness and interest to food that would otherwise be heavy or bland - note the radical difference adding a little lemon juice to a bean soup makes. Of course sourness can also be an indicator that food is going bad - vinegars and the like are made by carefully controlled spoilage...
The current popularity of fresh and minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heating to act additively or synergistically in reducing pathogens and/or spoilage microorganisms to maintain the freshlike attributes of foods and beverages. ...
Analysis of Dominant Spoilage Bacteria and the Price Effect Evaluation of Related Antimicrobial Agents in Dezhou-braised Chicken Based on Traditional Culture and High-throughput Sequencing[J]. Science and Technology of Food Industry, 2022, 43(17): 149−157. (in Chinese with English abstract). ...