About: Food spoilage is a research topic. Over the lifetime, 6032 publications have been published within this topic receiving 176732 citations. The topic is also known as: spoilage & going bad.
Papers published on a yearly basis
01 Jun 1992
TL;DR: This compendium of methods for the microbiological examination of foods 4th edition helps people to read a good book with a cup of coffee in the afternoon instead of juggled with some infectious virus inside their desktop computer.
Abstract: General laboratory procedures. Microorganisms involved in the processing and spoilage of foods. Indicator microorganisms and pathogens. Microorganisms involved in their safety. Food borne illness. Foods and microorganisms involved in their safety. Media, reagents and special procedures.
13 Nov 2012
TL;DR: The Ecology of Fungal Food Spoilage: Naming and Classifying Fungi and Methods for Isolation, Enumeration and Identification is presented.
Abstract: Introduction. The Ecology of Fungal Food Spoilage. Naming and Classifying Fungi. Methods for Isolation, Enumeration and Identification. Primary Keys and Miscellaneous Fungi. Zygomycetes. Penicillium and Related Genera. Aspergillus and Relataed Teleomorphs. Xerophiles. Yeast. Spoilage of Fresh and Perishable Foods. Spoilage of Stored, Processed and Preserved Foods. Media Appendix. Glossary. Index
01 Jan 2013
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
Abstract: Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index
TL;DR: It is concluded that the spoilage of lightly preserved fish products is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum, however, more work is needed in this area.
Abstract: Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.
TL;DR: A better knowledge of the factors controlling the formation of amines is necessary in order to improve the quality and safety of food as discussed by the authors, which can be found in both raw and processed foods.
Abstract: Biogenic amines are important nitrogen compounds of biological importance in vegetable, microbial and animal cells. They can be detected in both raw and processed foods. In food microbiology they have sometimes been related to spoilage and fermentation processes. Some toxicological characteristics and outbreaks of food poisoning are associated with histamine and tyramine. Secondary amines may undergo nitrosation and form nitrosamines. A better knowledge of the factors controlling their formation is necessary in order to improve the quality and safety of food.
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