Foodborne poisonings and food spoilage can occur by the expansion of vegetative bacterial cells formed after spore germination and outgrowth at a wide range of temperature, pH, and water activity in almost any
Pediococcus acidilactici 0.6–1.0 Causes mash spoilage in brewing Pediococcus cerevisiae 1.0–1.3 Causes deterioration in beer Pseudomonas aeruginosa 2.0–3.0 0.5–1.0 Cause of burn would infection Pseudomonas diminuta 1.0 0.3 Test organism for retention of 0.2μm membranes Salmonella enteritidis 2.0–3.0 ...
It has been shown that spoilage bacteria can be inhibited by a lower acidic environment, and silage was considered well fermented when pH reached 4.20 [32, 63]. In this study, the pH of AhSLP and AhSLF were lower than 4.20, indi- cating that both treatments attained a good level of ...
curvatus were identified as the specific spoilage organisms in cold-smoked salmon. Determination of the specific spoilage organism is needed before a model can be developed for shelf-life predictions of cold-smoked salmon.doi:10.1046/j.1365-2672.2000.01196.xL.V. Jorgensen...
Repeated warnings raised on the possibility of a post-antibiotic era have emphasized the need of developing new treatments to ensure a sustainable control of many diseases, whose causal agents include human and animal pathogens as well as food spoilage bacteria. Lysins, the cell wall lytic enzymes...
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The hybrid method performed significantly better for detection of the food spoilage organism Vagococcus in contrast to the other kits (Table 4, 6% vs 0.6 and 1%, P < 0.05). At 18 h of enrichment, the most predominant group for each extraction kit belonged to genera that could not be...
Examples include pipe and rig corrosion, blockage of filtration equipment and oil spoilage. Contamination by SRB can result when oil reservoirs are subjected to water flooding for secondary oil recovery in fields found under the sea bed. Such contamination may arise from temperature-resistant organisms...
Because of their ability to survive common dairy processing techniques, eliminating or reducing the entry of spore-forming bacteria into raw milk is an important strategy to reduce dairy product spoilage caused by spore-forming bacteria. However, this has proven to be a challenge because spore-formi...
In some embodiments, other agents can also be added, such as antimicrobial agents, to prevent spoilage upon storage, i.e., to inhibit growth of microbes such as yeasts and molds. Suitable antimicrobial agents are typically selected from the group consisting of the methyl and propyl esters of ...