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Food spoilage

About: Food spoilage is a(n) research topic. Over the lifetime, 6032 publication(s) have been published within this topic receiving 176732 citation(s). The topic is also known as: spoilage & going bad. more


Open accessBook
01 Jun 1992-
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. more

Topics: Food spoilage (55%)

3,573 Citations

Open accessBook
13 Nov 2012-
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 more

Topics: Food spoilage (65%), Byssochlamys (53%), Penicillium (51%)

3,260 Citations

Open accessBook
01 Jan 2013-
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 more

Topics: Food spoilage (61%), Food safety (60%), Food microbiology (60%) more

1,852 Citations

Journal ArticleDOI: 10.1016/0168-1605(96)01134-8
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. more

Topics: Salted fish (62%), Food spoilage (61%), Fish products (60%) more

1,222 Citations

Open accessBook
01 Jan 2004-
Abstract: INTRODUCTION TO FOOD AND AIRBORN FUNGI , INTRODUCTION TO FOOD AND AIRBORN FUNGI , کتابخانه مرکزی دانشگاه علوم پزشکی تهران more

Topics: Food spoilage (64%), Food processing (63%), Food Preservatives (61%)

1,217 Citations

No. of papers in the topic in previous years

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Topic's top 5 most impactful authors

George-John E. Nychas

37 papers, 3K citations

Johanna Björkroth

20 papers, 747 citations

Frank Devlieghere

13 papers, 311 citations

Milena Sinigaglia

12 papers, 510 citations

Marc Heyndrickx

11 papers, 712 citations

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