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Journal articles on the topic 'Food Food spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Gram, Lone, Lars Ravn, Maria Rasch, Jesper Bartholin Bruhn, Allan B. Christensen, and Michael Givskov. "Food spoilage—interactions between food spoilage bacteria." International Journal of Food Microbiology 78, no. 1-2 (September 2002): 79–97. http://dx.doi.org/10.1016/s0168-1605(02)00233-7.

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2

Garcha, S. "Control of Food Spoilage Molds Using Lactobacillus Bacteriocins." Journal of Pure and Applied Microbiology 12, no. 3 (September 30, 2018): 1365–73. http://dx.doi.org/10.22207/jpam.12.3.39.

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3

Campbell-Platt, Geoffrey. "Fungi and food spoilage." Food Control 10, no. 1 (February 1999): 59–60. http://dx.doi.org/10.1016/s0956-7135(98)00132-7.

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4

Filtenborg, O., J. C. Frisvad, and U. Thrane. "Moulds in food spoilage." International Journal of Food Microbiology 33, no. 1 (November 1996): 85–102. http://dx.doi.org/10.1016/0168-1605(96)01153-1.

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5

MONK, J. DAVID, LARRY R. BEUCHAT, and MICHAEL P. DOYLE. "Irradiation Inactivation of Food-Borne Microorganisms." Journal of Food Protection 58, no. 2 (February 1, 1995): 197–208. http://dx.doi.org/10.4315/0362-028x-58.2.197.

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Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, 60Co for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage microorganisms that may be naturally present on unprocessed foods. The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. A review of information describing the behavior of pathogenic and spoilage microorganisms upon exposure to gamma irradiation is presented.

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6

Skandamis, Panagiotis N., and George-John E. Nychas. "Quorum Sensing in the Context of Food Microbiology." Applied and Environmental Microbiology 78, no. 16 (June 15, 2012): 5473–82. http://dx.doi.org/10.1128/aem.00468-12.

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ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only allude to the types and chemistry of QS signaling moleculesper seand to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might “mislead” the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the “gray” or “black” areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety.

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7

SNYDER, ABIGAIL B., and RANDY W. WOROBO. "Fungal Spoilage in Food Processing." Journal of Food Protection 81, no. 6 (May 16, 2018): 1035–40. http://dx.doi.org/10.4315/0362-028x.jfp-18-031.

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ABSTRACT Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

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8

Roller, S. "Physiology of food spoilage organisms." International Journal of Food Microbiology 50, no. 1-2 (September 15, 1999): 151–53. http://dx.doi.org/10.1016/s0168-1605(99)00083-5.

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9

Bildsten, Carolee. "About Food Safety and Spoilage." Nutrition Today 34, no. 1 (January 1999): 27–28. http://dx.doi.org/10.1097/00017285-199901000-00005.

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10

KRISCH, JUDIT, MUTHUSAMY CHANDRASEKARAN, SHINE KADAIKUNNAN, NAIYF S. ALHARBI, and CSABA VÁGVÖLGYI. "Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products." Journal of Food Protection 79, no. 5 (May 1, 2016): 825–29. http://dx.doi.org/10.4315/0362-028x.jfp-15-324.

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ABSTRACT Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This mini-review gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.

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11

KOUTSOUMANIS, KONSTANTINOS. "Modeling Food Spoilage in Microbial Risk Assessment." Journal of Food Protection 72, no. 2 (February 1, 2009): 425–27. http://dx.doi.org/10.4315/0362-028x-72.2.425.

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In this study, I describe a systematic approach for modeling food spoilage in microbial risk assessment that is based on the incorporation of kinetic spoilage modeling in exposure assessment by combining data and models for the specific spoilage organisms (SSO: fraction of the total microflora responsible for spoilage) with those for pathogens. The structure of the approach is presented through an exposure assessment application for Escherichia coli O157:H7 in ground beef. The proposed approach allows for identifying spoiled products at the time of consumption by comparing the estimated level of SSO (pseudomonads) with the spoilage level (level of SSO at which spoilage is observed). The results of the application indicate that ignoring spoilage in risk assessment could lead to significant overestimations of risk.

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12

Sherawat, Megha, Ravi Kant Rahi, Varsha Gupta, Deepesh Neelam, and DevkiSain DevkiSain. "Prevention and Control of Food Spoilage: An Overview (Review Article)." International Journal of Pharmacy and Biological Sciences 11, no. 1 (January 1, 2021): 124–30. http://dx.doi.org/10.21276/ijpbs.2021.11.1.16.

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13

Adebajo, L. O. "Spoilage moulds and aflatoxins from poultry feeds." Food / Nahrung 36, no. 6 (1992): 523–29. http://dx.doi.org/10.1002/food.19920360602.

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14

LU, LINGENG, MICHAEL E. HUME, and SURESH D. PILLAI. "Autoinducer-2–like Activity Associated with Foods and Its Interaction with Food Additives." Journal of Food Protection 67, no. 7 (July 1, 2004): 1457–62. http://dx.doi.org/10.4315/0362-028x-67.7.1457.

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The autoinducer-2 (AI-2) molecule produced by bacteria as part of quorum sensing is considered to be a universal inducer signal in bacteria because it reportedly influences gene expression in a variety of both gram-negative and gram-positive bacteria. The objective of this study was to determine whether selected fresh produce and processed foods have AI-2–like activity and whether specific food additives can act as AI-2 mimics and result in AI-2–like activity. The luminescence-based response of the reporter strain Vibrio harveyi BB170 was used as the basis for determining AI-2 activity in the selected foods and food ingredients. Maximum AI-2 activity was seen on the frozen fish sample (203-fold, compared with the negative control) followed by tomato, cantaloupe, carrots, tofu, and milk samples. Interestingly, some samples were capable of inhibiting AI-2 activity. Turkey patties showed the highest inhibition (99.8% compared with the positive control) followed by chicken breast (97.5%), homemade cheeses (93.7%), beef steak (90.6%), and beef patties (84.4%). AI-2 activity was almost totally inhibited by sodium propionate, whereas sodium benzoate caused 93.3% inhibition, compared with 75% inhibition by sodium acetate. Sodium nitrate did not have any appreciable effect, even at 200 ppm. Understanding the relationships that exist between AI-2 activity on foods and the ecology of pathogens and food spoilage bacteria on foods could yield clues about factors controlling food spoilage and pathogen virulence.

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15

Schmidt-Lorenz, W. "Microbiological quality and spoilage of food." Experientia 42, no. 1 (January 1986): 94. http://dx.doi.org/10.1007/bf01975941.

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16

Dijksterhuis, Jan. "The fungal spore and food spoilage." Current Opinion in Food Science 17 (October 2017): 68–74. http://dx.doi.org/10.1016/j.cofs.2017.10.006.

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17

Adisa, V. A. "Microbial spoilage of Solanum tuberosum L. tubers in Nigeria." Food / Nahrung 30, no. 7 (1986): 709–12. http://dx.doi.org/10.1002/food.19860300716.

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18

LIU, M., J. M. GRAY, and M. W. GRIFFITHS. "Occurrence of Proteolytic Activity and N-Acyl-Homoserine Lactone Signals in the Spoilage of Aerobically Chill-Stored Proteinaceous Raw Foods." Journal of Food Protection 69, no. 11 (November 1, 2006): 2729–37. http://dx.doi.org/10.4315/0362-028x-69.11.2729.

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Proteolytic pseudomonads dominate the spoilage flora of aerobically chill-stored proteinaceous raw foods. Proteolysis during spoilage of these food systems affects both food quality and the dynamics of the bacterial community because it increases the availability of nutrients to the community as a whole. Quorum sensing, or cell-cell signaling, is associated closely with ecological interactions among bacteria in mixed communities. The potential role of quorum sensing in proteolytic food spoilage was examined, based on the evaluation of N-acyl-homoserine lactone (AHL) signal molecules. The occurrence of proteolytic activity and AHL signals was studied during spoilage of aerobically chill-stored ground beef, fish, chicken, and raw milk. Pseudomonads dominated the psychrotrophic flora, followed distantly by members of the Enterobacteriaceae. The growth of pseudomonads was correlated with the occurrence of proteolytic activity in all food systems. AHL concentration began increasing significantly only after the onset of proteolytic activity. Widely divergent AHL profiles were revealed by thin-layer chromatography analysis of the different food samples, and these profiles were likely determined by the undefined bacterial flora in these systems and by the characterized pseudomonads and Enterobacteriaceae. Although Hafnia alvei was a major component of the Enterobacteriaceae flora in all foods tested and a strong AHL producer, the signal molecules produced by H. alvei strain EB1 did not influence protease production by Pseudomonas fluorescens strain 395 in vitro. These results do not indicate any clear correlation between the overall detectable AHL signal molecules accumulated in the food samples and proteolytic activity.

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19

YAMAMOTO, Yasushi, Norio KARUBE, Kazuo HIGASHI, and Hisao YOSHII. "Studies on growth inhibition of food spoilage microorganisms for low salt foods. Part VI Inhibitory activity of adipic acid on food spoilage microorganisms." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 2 (1987): 88–93. http://dx.doi.org/10.3136/nskkk1962.34.88.

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20

YAGUCHI, TAKASHI, YUMI IMANISHI, TETSUHIRO MATSUZAWA, KOUICHI HOSOYA, JUN HITOMI, and MOTOKAZU NAKAYAMA. "Method for Identifying Heat-Resistant Fungi of the Genus Neosartorya." Journal of Food Protection 75, no. 10 (October 1, 2012): 1806–13. http://dx.doi.org/10.4315/0362-028x.jfp-12-060.

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Species of the genus Neosartorya are heat-resistant fungi that cause the spoilage of heat-processed acidic foods due to the formation of heat-resistant ascospores, and they produce mycotoxins, such as fumitremorgins and gliotoxin. Their anamorphs are phylogenetically and morphologically very close to Aspergillus fumigatus, which has never been reported as a spoilage agent in heat-processed food products. Therefore it is important to discriminate between the species of Neosartorya and A. fumigatus in the food industry. In the present study, we examined β-tubulin and calmodulin genes to identify Neosartorya and A. fumigatus at the species level and found a region for specifically detecting these species. We succeeded in developing the PCR method of differentiating and identifying Neosartorya and A. fumigatus using specific primer sets. Moreover, we developed specific primer sets to identify Neosartorya species, N. fischeri, N. glabra, N. hiratsukae, N. pseudofischeri, and N. spinosa–complex, which are important in food spoilage; these fungi vary in heat resistance and productivity of mycotoxins, depending on the species. PCR using these primer sets did not detect other fungi involved in food spoilage and environmental contamination. These identification methods are rapid and simple with extremely high specificity.

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21

Hocking, Ailsa, Mariam Begum, and Cindy Stewart. "Putting the pressure on spoilage fungi." Microbiology Australia 25, no. 3 (2004): 36. http://dx.doi.org/10.1071/ma04336.

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Heat processing has been a mainstay of the food industry for many years and is used to destroy microorganisms in foods to render the foods safe and extend the shelf life. However, heat processing is detrimental to the flavour and texture of many foods, and canned foods are regarded as ?old-fashioned? by some consumers. Consequently, some manufacturers of canned fruits have moved to flexible packaging to make their product more appealing to consumers, but this does not really change the organoleptic profiles of the heat processed product.

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22

MAES, SHARON, MARC HEYNDRICKX, THIJS VACKIER, HANS STEENACKERS, ALEX VERPLAETSE, and KOEN DE REU. "Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces after Cleaning and Disinfection in Different Food Industries." Journal of Food Protection 82, no. 2 (January 25, 2019): 262–75. http://dx.doi.org/10.4315/0362-028x.jfp-18-226.

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ABSTRACT After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residual contamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study, we identified the remaining dominant microbiota on food contact surfaces after C&D in seven food companies and assessed the spoilage potential of the microbiota under laboratory conditions. The dominant microbiota on surfaces contaminated at ≥102 CFU/100 cm2 after C&D was identified based on 16S rRNA sequences. The ability of these microorganisms to hydrolyze proteins, lipids, and phospholipids, ferment glucose and lactose, produce hydrogen sulfide, and degrade starch and gelatin also was evaluated. Genera that were most abundant among the dominant microbiota on food contact surfaces after C&D were Pseudomonas, Microbacterium, Stenotrophomonas, Staphylococcus, and Streptococcus. Pseudomonas spp. were identified in five of the participating food companies, and 86.8% of the isolates evaluated had spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five and six of the food companies, respectively, and all tested isolates had spoilage potential. This information will be useful for food companies in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage, and to determine the need for more thorough C&D.

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23

Singh, Rita, and Antaryami Singh. "Applications of Food Irradiation Technology." Defence Life Science Journal 5, no. 1 (February 19, 2020): 54–62. http://dx.doi.org/10.14429/dlsj.5.14398.

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Food irradiation provides an effective means for controlling the physiological processes causing spoilage and for eradication of microbes, insect pests and parasites. Irradiation has multipurpose role in food processing and is applicable for a variety of food commodities such as fruits, vegetables, cereals, pulses, spices, meat, poultry and seafood. Several years of scientific research, evaluation, and testing have resulted in regulatory approvals for the food irradiation technology in a number of countries. Commercial application of this technology has greatly advanced in recent years following the approval of the health authorities of different countries. This review summarises the applications of irradiation technology in controlling pathogens and food spoilage, and the development of irradiation treatment worldwide.

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24

Alarfaj, Abdullah. "Preparation, Characterization and Antibacterial Effect of Chitosan Nanoparticles against Food Spoilage Bacteria." Journal of Pure and Applied Microbiology 13, no. 2 (June 30, 2019): 1273–78. http://dx.doi.org/10.22207/jpam.13.2.70.

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25

Tóth, András J., Anna Dunay, Márton Battay, Csaba Bálint Illés, András Bittsánszky, and Miklós Süth. "Microbial Spoilage of Plant-Based Meat Analogues." Applied Sciences 11, no. 18 (September 8, 2021): 8309. http://dx.doi.org/10.3390/app11188309.

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Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods.

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26

Adisa, V. A. "Amylase activities and cyanide tolerance of five cassava tuber spoilage molds." Food / Nahrung 33, no. 3 (1989): 297–302. http://dx.doi.org/10.1002/food.19890330319.

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27

Adebajo, L. O. "The microbial spoilage of ‘soft’ melon ball snack under tropical conditions." Food / Nahrung 37, no. 4 (1993): 328–35. http://dx.doi.org/10.1002/food.19930370404.

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28

AMMOR, MOHAMMED SALIM, CHRISTOS MICHAELIDIS, and GEORGE-JOHN E. NYCHAS. "Insights into the Role of Quorum Sensing in Food Spoilage." Journal of Food Protection 71, no. 7 (July 1, 2008): 1510–25. http://dx.doi.org/10.4315/0362-028x-71.7.1510.

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Food spoilage is a consequence of the degrading enzymatic activity of some food-associated bacteria. Several proteolytic, lipolytic, chitinolytic, and pectinolytic activities associated with the deterioration of goods are regulated by quorum sensing, suggesting a potential role of such cell-to-cell communication in food spoilage. Here we review quorum sensing signaling molecules and methods of their detection and quantification, and we provide insights into the role of quorum sensing in food spoilage and address potential quorum sensing inhibitors that might be used as biopreservatives.

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29

Liu, Bingxin, Paul A. Gurr, and Greg G. Qiao. "Irreversible Spoilage Sensors for Protein-Based Food." ACS Sensors 5, no. 9 (September 1, 2020): 2903–8. http://dx.doi.org/10.1021/acssensors.0c01211.

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30

Saleh, Iman, and Roda Al-Thani. "Fungal food spoilage of supermarkets' displayed fruits." November-2019 12, no. 11 (November 2019): 1877–83. http://dx.doi.org/10.14202/vetworld.2019.1877-1883.

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Background and Aim: Post-harvest fungal infection of fruits and vegetables is mainly caused by fungal pathogens that can be harmful to both human and animals as they produce mycotoxins, post-harvest diseases in fruits and vegetables are a serious problem that results in the loss of a large percentage of crops reaching 50% in some fruits. This study aims at screening the post-purchasing shelf-life of four highly consumed fruits and vegetables and at identifying the fungal strains behind their spoilage in Qatar. Materials and Methods: Fruits and vegetables were collected from the market to study their post-purchasing shelf-life and to identify the fungal types involved in samples rotting. Factors that affect samples' shelf-life were also analyzed. Results: A total of 73 fungal isolates were isolated and identified, with the highest percentage of Penicillium (21.9%) followed by Rhizopus (17.8%). Interestingly, many mycotoxins producing and diseases inducing fungi were identified in this study; this includes Rhizopus, Aspergillus, Penicillium, Alternaria, Fusarium, Cladosporium, Botrytis, Geotrichum, and Colletotrichum. Statistical analysis shows that different fruits have significantly different shelf-life and different predispositions for spoilage. In many cases, a strong relationship was shown between the fungal types isolated and the country of origin of the fruit. Finally, the price of the commodity did not have a significant effect on its contamination level nor did the market from which the sample was purchased. This indicates that the fruit displaying methods in Qatar do not affect their contamination level. Conclusion: The study is among the first reports about fungal types involved in fruits and vegetables rotting in Qatar and it highlights the strong link between spoiling fungi and their country of origin.

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31

André, Stéphane, Tatiana Vallaeys, and Stella Planchon. "Spore-forming bacteria responsible for food spoilage." Research in Microbiology 168, no. 4 (May 2017): 379–87. http://dx.doi.org/10.1016/j.resmic.2016.10.003.

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32

Pin, C., J. P. Sutherland, and J. Baranyi. "Validating predictive models of food spoilage organisms." Journal of Applied Microbiology 87, no. 4 (October 1999): 491–99. http://dx.doi.org/10.1046/j.1365-2672.1999.00838.x.

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33

Dao, Thien, and Philippe Dantigny. "Control of food spoilage fungi by ethanol." Food Control 22, no. 3-4 (March 2011): 360–68. http://dx.doi.org/10.1016/j.foodcont.2010.09.019.

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34

Su, Wanfang, Mostafa K. Hamdy, and Larry R. Beuchat. "Induction of sporulation in food-spoilage yeasts." Mycopathologia 90, no. 1 (April 1985): 41–45. http://dx.doi.org/10.1007/bf00437274.

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35

Kivanç, Merih. "Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food." Food / Nahrung 34, no. 3 (1990): 273–77. http://dx.doi.org/10.1002/food.19900340318.

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36

Blanco-Padilla, Adriana, Karen M. Soto, Montserrat Hernández Iturriaga, and Sandra Mendoza. "Food Antimicrobials Nanocarriers." Scientific World Journal 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/837215.

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Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers.

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37

Yang, Xiao Tao, Jie Wang, Yong Hong Liao, Imdad Kaleem, Chun Li, and Xiao Hong Zhou. "Antibacterial Activities of Chemical and Biological Food Preservatives towards Food Spoilage Bacillus among and within Species." Advanced Materials Research 790 (September 2013): 598–606. http://dx.doi.org/10.4028/www.scientific.net/amr.790.598.

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Food preservatives could cause a wide spectrum of antibacterial efficacies against different spoilage microbial species or strains; however, the mode of variation in antibacterial activities among and within species is still unclear which limits their effective applications in food preservation. In this study, ten thermoresistant spore-forming Bacillus strains as a typical spoilage microbial group were used to evaluate the variances of antibacterial activities of three chemical and three biological food preservatives among these species or strains by the statistical analysis of MIC using SAS 9.2 software. The biological preservatives exhibited much higher anti-bacillus activities compared to the chemical preservatives, and significant variances of MICs were observed among different Bacillus species for chemical preservatives while no variances were observed for biological preservatives. Variances of MICs among different strains in a species were not observed for both chemical and biological preservatives. The possible antibacterial mechanism has also been discussed to encounter food spoilage.

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38

Muhialdin, Belal J., Hussein L. Algboory, Nameer K. Mohammed, Hana Kadum, Anis S. M. Hussin, Nazamid Saari, and Zaiton Hassan. "Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi." Current Drug Discovery Technologies 17, no. 4 (September 8, 2020): 553–61. http://dx.doi.org/10.2174/1570163816666190715120038.

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Background: Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives.

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39

Pinu, Farhana R. "Early detection of food pathogens and food spoilage microorganisms: Application of metabolomics." Trends in Food Science & Technology 54 (August 2016): 213–15. http://dx.doi.org/10.1016/j.tifs.2016.05.018.

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40

HUDSON, J. A., C. BILLINGTON, G. CAREY-SMITH, and G. GREENING. "Bacteriophages as Biocontrol Agents in Food." Journal of Food Protection 68, no. 2 (February 1, 2005): 426–37. http://dx.doi.org/10.4315/0362-028x-68.2.426.

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Bacteriophages possess attributes that appear to be attractive to those searching for novel ways to control foodborne pathogens and spoilage organisms. These phages have a history of safe use, can be highly host specific, and replicate in the presence of a host. Campylobacter, Salmonella, and Listeria monocytogenes and various spoilage organisms have responded to phage control on some foods. However, the use of phages as biocontrol agents is complicated by factors such as an apparent requirement for a threshold level of host before replication can proceed and by suboptimal performance, at best, at temperatures beneath the optimum for the host. This review is a summary of the information on these issues and includes brief descriptions of alternative phage-based strategies for control of foodborne pathogens.

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Adisa, V. A. "Fungi associated with the spoilage of stored yam chips and flour in Nigeria." Food / Nahrung 29, no. 5 (1985): 481–85. http://dx.doi.org/10.1002/food.19850290523.

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Kouamé, Kohi Alfred, Koffi Maïzan Jean-Paul Bouatenin, Wahauwouélé Hermann Coulibaly, and Djé Koffi Marcellin. "Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)." North African Journal of Food and Nutrition Research 5, no. 11 (June 12, 2021): 35–42. http://dx.doi.org/10.51745/najfnr.5.11.35-42.

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Background: “Soumbara” as well as other traditional foods of Côte d'Ivoire are produced in a traditional way. These foods may contain pathogenic and spoilage microorganisms. Aims: The aim of our work was to assess the sanitary quality of “Soumbara” sold in five communes of Abidjan (Côte d’Ivoire), in order to valorize it as a flavor enhancer. Material and Methods: A consumption survey as well as the analysis of some physico-chemical (pH, titratable acidity, Brix degree, moisture, and organic acids) and microbiological parameters (enumeration of MAG, Clostridium, Bacillus, Staphylococci, Salmonella, E. coli, and coliforms) were carried out in five (05) municipalities of Abidjan (Abobo, Yopougon, Port Bouet, Adjamé, and Treichville) on 75 samples. Results: The results of the survey showed that most of the respondents were familiar with “Soumbara” and often consumed it. These consumers stated that they did not experience any discomfort after consuming this food. Physicochemical analyses showed that the water content of the samples of “Soumbara” ranged from 16.50% to 19.28% and the pH varied from 6.32 ± 0.01 to 7.91± 0.02. “Soumbara” contained little follow-through which ranged from 0.10 ± 0.001 to 0.27 ± 0.05. “Soumbara” also contained phenolic compounds such as coumarins, hydroquinones, and caffeic acid. Microbiological analyses had revealed the presence of spoilage and pathogenic germs such as Bacillus, Staphylococcus, and E. coli at high loads exceeding the 2019/229/EC standard. Conclusions: However, due to the high load of spoilage and pathogenic microorganisms, this food eaten by sprinkling directly on the dish, without passing through a cooking process could expose the consumer to a risk of food poisoning. Keywords: Food poisoning, “Soumbara”, Pathogenic and Spoilage Microorganisms.

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Boo, H. C., R. Ghiselli, and B. A. Almanza. "Consumer Perceptions and Concerns About the Healthfulness and Safety of Food Served at Fairs and Festivals." Event Management 6, no. 2 (February 1, 2000): 85–92. http://dx.doi.org/10.3727/096020197390167.

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Personal interviews and mail surveys were used to examine consumers' perceptions and concerns about the healthfulness and safety of food served at fairs and festivals and other types of food preparation locations. A total of 304 responses were collected. Home-prepared foods were perceived as the most healthful and safest, while foods served at outdoor fairs and festivals and fast food restaurants were considered the most unhealthful and least safe. Food poisoning/spoilage was the major safety concern, while fat or cholesterol was the major health concern at all locations. Insect and dirt or dust contaminations were major concerns when eating at outdoor fairs and festivals.

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Feroz, Farahnaaz, Showshan Nafisa, and Rashed Noor. "Emerging Technologies for Food Safety: High Pressure Processing (HPP) and Cold Plasma Technology (CPT) for Decontamination of Foods." Bangladesh Journal of Microbiology 36, no. 1 (December 8, 2019): 35–43. http://dx.doi.org/10.3329/bjm.v36i1.44281.

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Foods may become contaminated from a variety of sources, therefore it is imperative to understand and discover easy, cheap and effective means of decontaminating foods. Heat, although effective, economical and easily available, has been reported to produce undesirable effects on food such as loss of taste and nutrition. High Pressure Processing can inactivate the cells of the food borne pathogens and organisms responsible for food spoilage regardless of the temperature without making changes to the texture, color or flavor. Equipment involved in HPP includes a pressure vessel, pumps generating high hydrostatic pressure or intensifiers. Its success depends on certain factors such as pressure of water, temperature used during the treatment, and the properties and state of the food and categories of microorganisms found in food.Cold Plasma Technology (CPT) is a novel, non-thermal food processing technology that uses energetic and reactive gases to inactivate contaminating microorganisms in food products. CPT is environmentally friendly that uses natural gases such as nitrogen, argon, air, hydrogen, and oxygen. Depending on the plasma type, it can inactivate a wide range of microorganisms including food borne pathogens and spoilage organisms. This technology hasa low running cost (Cost of natural gases and electricity).Both HPP and CPT can spread and work on the entire food sample, regardless of shape and size. These methods serve as an alternative to some methods which were previously used. Bangladesh J Microbiol, Volume 36 Number 1 June 2019, pp 35-43

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Heyndrickx, Marc. "The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing." Applied and Environmental Soil Science 2011 (2011): 1–11. http://dx.doi.org/10.1155/2011/561975.

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Specific endospore formers have become important contaminants in industrial food processing. The direct or indirect soil route of contamination or dispersal is the start of events or processes in the agrofood chain that eventually leads to important problems or concerns for food safety and/or quality. Three important food sectors are discussed in this paper. In the dairy sector,Bacillus cereus, the most important pathogen or spoilage organism in this sector, andClostridium tyrobutyricum, the most important spoiler in certain cheeses, both contaminate pasteurized milk through the faecal and/or (at least forB. cereus) the direct soil route. In the fruit juice industry,Alicyclobacillus acidoterrestris, present on raw fruits, has become a major quality-target organism. In the ready-to-eat food sector,B. cereusand other aerobic endospore formers are introduced via vegetables, fruits, or herbs and spices, while anaerobic spore formers like nonproteolyticClostridium botulinumandClostridium estertheticumpose safety and spoilage risks in chilled packaged foods, respectively.

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LAKE, DONALD E., RICHARD R. GRAVES, ROLAND S. LESNIEWSKI, and JEAN E. ANDERSON. "Post-Processing Spoilage of Low-Acid Canned Foods by Mesophilic Anaerobic Sporeformers." Journal of Food Protection 48, no. 3 (March 1, 1985): 221–26. http://dx.doi.org/10.4315/0362-028x-48.3.221.

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Over a period of 4 years, 770 low-acid canned food spoilage incidents were investigated to determine the cause of spoilage. In 27 of these, the cause was attributed to the growth of bacteria of the Clostridium genus that had entered the cans as a result of post-processing leakage. No correlations were found that might explain the occurrence of this mesophilic anaerobic type of spoilage. It appears to be a random event, probably linked to cannery insanitation. A variety of species was found, consisting of both proteolytic and non-proteolytic types. Clostridium botulinum was not isolated from any of the canned foods examined, nor were any of the samples found to contain botulinal toxin. Container leak test methodology and principles are discussed.

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Holmes, Shawna. "Food procurement in English-language Canadian public schools: Opportunities and challenges." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 6, no. 1 (January 12, 2019): 75–99. http://dx.doi.org/10.15353/cfs-rcea.v6i1.265.

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This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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Adebajo, L. O. "Spoilage moulds and deterioration of the Nigerian groundnut cake snacks under three storage methods." Food / Nahrung 36, no. 3 (1992): 221–27. http://dx.doi.org/10.1002/food.19920360302.

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NAKAYAMA, MOTOKAZU, KOUICHI HOSOYA, TETSUHIRO MATSUZAWA, YUSUKE HIRO, AYUMI SAKO, HAJIME TOKUDA, and TAKASHI YAGUCHI. "A Rapid Method for Identifying Byssochlamys and Hamigera." Journal of Food Protection 73, no. 8 (August 1, 2010): 1486–92. http://dx.doi.org/10.4315/0362-028x-73.8.1486.

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Heat-resistant fungi, genera Byssochlamys, Talaromyces, Neosartorya, and Hamigera, contribute significantly to the spoilage of heat-processed acidic foods, due to the formation of heat-resistant ascospores. Here, we first evaluated the differences in the β-tubulin gene between Byssochlamys and Hamigera and developed specific primers to identify the Byssochlamys species fulva, nivea, and spectabilis, and Hamigera. Using primers designed for B. fulva and B. nivea (B1F/1R), specific PCR products were detected for B. fulva and B. nivea, as well as B. langunculariae and B. zollerniae, two closely related species. Similarly, the Pae4F/4R-1 and H2F/2R primers produced specific PCR products for B. spectabilis and Hamigera, respectively. Using these three primer sets, strains involved in acidic food spoilage and environmental contamination were not detected. The detection limits of all primer sets were 1 ng of DNA by PCR and 10 pg of DNA by nested PCR. Each PCR assay was specific, even if the sample was contaminated 1,000-fold by other fungal DNA. Thus, this method has proved to possess an extremely high degree of specificity.

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Estrada-Flores, S., and D. Tanner. "TEMPERATURE VARIABILITY AND PREDICTION OF FOOD SPOILAGE DURING URBAN DELIVERY OF FOOD PRODUCTS." Acta Horticulturae, no. 674 (May 2005): 63–69. http://dx.doi.org/10.17660/actahortic.2005.674.6.

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