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Relevant bibliographies by topics / Food spoilage

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Academic literature on the topic 'Food spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2024

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Journal articles on the topic "Food spoilage"

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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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Sevindik, Mustafa, and Imran Uysal. "Food spoilage and Microorganisms." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (November 2, 2021): 1921–24. http://dx.doi.org/10.24925/turjaf.v9i10.1921-1924.4658.

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Food spoilage is an undesirable process and is a serious problem for humans. There are many factors that accelerate and affect food spoilage. In this study, microbial behaviors in foods, microorganisms causing food spoilage and beneficial microorganisms are mentioned.

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Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

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The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.

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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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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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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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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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Paul Sibashish Baksi, Trisha. "Type of Resistant Microbes Responsible for Food Spoilage." International Journal of Science and Research (IJSR) 13, no. 4 (April 5, 2024): 1519–25. http://dx.doi.org/10.21275/sr24423150433.

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Leite, Liliana, Inês Boticas, Miguel Navarro, Luís Nobre, João Bessa, Fernando Cunha, Pedro Neves, and Raúl Fangueiro. "Halochromic Inks Applied on Cardboard for Food Spoilage Monitorization." Materials 15, no. 18 (September 16, 2022): 6431. http://dx.doi.org/10.3390/ma15186431.

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Control of food spoilage is a critical concern in the current world scenario, not only to ensure the quality and safety of food but also to avoid the generation of food waste. This paper evaluates a dual-sensor strategy using six different pH indicators stamped on cardboard for the detection of spoilage in three different foods: beef, salmon, and strawberries. After function validation and formulation optimizations in the laboratory, the halochromic sensors methyl orange and bromocresol purple 2% (w/v) were stamped on cardboard and, in contact with the previously mentioned foods, were able to produce an easily perceptible signal for spoilage by changing color. Additionally, when it comes to mechanical characterization the inks showed high abrasion (>100 cycles) and adhesion resistance (>91%).

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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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Dissertations / Theses on the topic "Food spoilage"

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Kalathenos, Panayiotis. "Predictive modelling of wine spoilage microorganisms." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260584.

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McCleery, David R. "Interaction between Escherichia coli O157:H7 and food spoilage bacteria." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394887.

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Rhoades, Jonathan. "The antimicrobial activity of chitosan and its application as a food preservative." Thesis, London South Bank University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288171.

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Rioux, Amanda. "Strategies for the Prevention of Potato Spoilage During Storage and the Discovery of the Antimicrobial Activity of Potatoes." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/RiouxA2007.pdf.

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Roth, Steven M. "Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45177.

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Sodium phosphite was evaluated for inhibition of growth of spoilage yeasts in laboratory media and in two commercial carbonated beverages. In addition, the effects of pH and atmosphere in combination with sodium phosphite were also examined in laboratory media. Inhibition studies in laboratory media were performed with optimal or near optimal growth conditions for each yeast. Growth was monitored by measuring optical density at 600 nm. A time to significant growth was determined for experiments in laboratory media and was used to evaluate the effect that sodium phosphite and other test variables had on growth. A time to detectable growth was determined for experiments in commercial carbonated beverages and post incubation counts on observations with undetectable growth were used to evaluate the effects of sodium phosphite on yeast growth. Sodium phosphite was most effective in inhibiting growth of Zygosaccharomyces bailii, and less effective against Saccharomyces cerevisiae, and Saccharomyces uvarum respectively. Results from this investigation show the potential use of sodium phosphite as an antimicrobial food preservative has potential.
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Andreani, Nadia Andrea. "INTO THE BLUE: Spoilage phenotypes of Pseudomonas fluorescens in food matrices." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3424342.

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Spoilage induced by Pseudomonas strains is commonly found in a wide range of food products as a result of the ubiquitous presence of these strains and their ability to induce alteration through different mechanisms. Particular attention has been recently paid on those P. fluorescens strains able to induce a blue discolouration on several food matrices (e.g. dairy or meat products). Actually, poor data are available about this curious event that draw the attention of European consumer from 2010. In the present manuscript a step-by-step investigation of the spoilage potential of Pseudomonas fluorescens species complex strains is reported, focusing in particular on the ability to produce an unpleasant blue pigment in food. Firstly, some general information is given to the reader to understand the P. fluorescens group as food spoiler. Then, the application of a polyphasic approach is described with the aim to investigate 136 Pseudomonas fluorescens group strains. Additionally, the achievement and the analyses of draft genomes and transcriptomes for 4 P. fluorescens strains are described to investigate the biosynthetic pathways involved in the blue pigment production. The attempt to chemically characterise the blue molecule using MALDI-TOF mass spectrometry is also reported. Finally, the execution of a transposon-mediated mutagenesis is described to confirm previously obtained genomic data and to highlight further genes involved in the blue-pigment production. The phenotypic and genotypic characterisation, based on the combination of classical microbiological tests and a MLST scheme, allowed the reconstruction of phylogenetic relationships among the isolates and the identification of a monophyletic group (named “the blue branch”) grouping all the blue-pigmenting and few uncoloured strains. The real involvement of these strains in the blue mozzarella event was confirmed by their ability to induce a blue discolouration on mozzarella cheese during a challenge test. The genomic investigation confirmed the strict phylogenetic relationship between the strains belonging to the “blue branch”. Additionally, comparative genomic tools revealed the presence of a genetic cluster unique to the blue pigmenting strains containing a second copy of five trp genes, clearly involved in the blue pigment production. The biochemical characterisation of the pigment, hampered by strong issues of solubility, led to the conclusion that the molecule is an indigo-derivative. Transposon-induced mutants confirmed the involvement of the previously identified unique cluster and the association of several genes affecting directly or indirectly the blue molecule production. Furthermore, the phenotypic characterisation of the mutants revealed a key role of iron in the production of the pigment, such as absence of any advantage of the wild-type strain in co-culture with a non-pigmenting mutant. To conclude, the present work represents an exhaustive investigation of the spoilage potential of the blue-pigmenting P. fluorescens strains, giving to food industry reliable approaches to identify, track and prevent spoilage related to the growth of these interesting bacteria.
Le alterazioni causate da ceppi di Pseudomonas sono solitamente riscontrate in una grande varietà di alimenti a causa del loro essere ubiquitari e dalla loro capacità di indurre modificazioni organolettiche negli alimenti mediante diversi meccanismi. Particolare attenzione è stata posta su alcuni ceppi di P. fluorescens in grado di indurre una colorazione blu in diverse matrici alimentari (quali prodotti lattiero-caseari o carne). In realtà, poche informazioni sono ad oggi disponibili riguardo al curioso caso che ha attirato l’attenzione pubblica a partire dal 2010. In questo lavoro è riportata un’analisi a più livelli del potenziale alternate dei ceppi appartenenti allo Pseudomonas fluorescens species complex, ponendo particolare attenzione alla capacità di produrre un indesiderato pigmento blu negli alimenti. In primo luogo, ai lettori sono date delle informazioni generali per una migliore comprensione di P. fluorescens come alterante alimentare. In seguito, è descritta la messa a punto e applicazione di un approccio polifasico con l’obbiettivo di indagare 136 ceppi appartenenti al gruppo P. fluorescens. Inoltre, sono descritti l’ottenimento e le analisi dei genomi draft e dei trascrittomi di 4 ceppi di P. fluorescens con la finalità di comprendere il pathway biosintetico coinvolto nella produzione del pigmento blu. In aggiunta, è riportato il tentativo di caratterizzare chimicamente il pigmento mediante la metodica della spettrometria di massa MALDI-TOF. Infine, è riportata l’esecuzione della mutagenesi random con la finalità di confermare i risultati genomici precedentemente ottenuti e di individuare ulteriori geni coinvolti nella produzione del pigmento blu. La caratterizzazione fenotipica e genotipica, basata sulla combinazione di metodiche di microbiologia classica e di uno schema MLST, ha permesso la ricostruzione delle relazioni filogenetiche tra gli isolati e l’identificazione di un gruppo monofiletico (chiamato “ramo blu”) che raggruppa tutti i ceppi pigmentanti e pochi ceppi non-pigmentanti. Il reale coinvolgimento dei ceppi blu nei casi di mozzarella blu è stato confermato dalla possibilità degli stessi di indurre un’anomala colorazione blu su mozzarella durante un challenge test. Le analisi genomiche hanno confermato la stretta vicinanza filogenetica tra i ceppi del “ramo blu”. Inoltre, analisi di genomica comparativa hanno rivelato la presenza di un cluster genico unicamente presente nei ceppi blu, contenente una seconda copia di cinque dei sette geni per la biosintesi del triptofano, chiaramente coinvolto nella produzione del pigmento blu. La caratterizzazione biochimica del pigmento, resa difficoltosa da problemi di solubilità, ha portato alla conclusione che la molecola blu sia un derivato dell’indigo. I mutanti ottenuti mediante l’applicazione di trasposoni hanno confermato il coinvolgimento del cluster genico precedentemente identificato nella produzione del pigmento e l’associazione di ulteriori geni che influenzano direttamente o indirettamente la produzione della molecola blu. Inoltre, la caratterizzazione dei mutanti ha rivelato il ruolo importante del ferro nella produzione del pigmento e l’assenza di un effettivo vantaggio del ceppo wild-type posto in co-cultura con un mutante non pigmentante. In conclusione, questo studio rappresenta un’indagine esaustiva del potenziale alterante dei ceppi blu, dando inoltre all’industria alimentare sistemi efficaci per identificare, tracciare e prevenire l’alterazione indotta da questi interessanti ceppi.

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Caldera, L. "IDENTIFICATION AND CHARACTERIZATION OF SPECIFIC SPOILAGE ORGANISMS (SSOS) IN DIFFERENT FOOD MATRICES." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/230015.

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This PhD thesis aims to improve the actual systems of management and quality control of food, expanding the knowledge about the microorganisms responsible of food spoilage (Specific Spoilage Organisms) and their degradative activities. The analysed foods were of vegetable and animal origin: in particular they were ready-to-eat vegetables (carrots and green salads packaged in air and MAP), milk and dairy products (raw, pasteurized, UHT and micro-filtered milk and mozzarella cheese) and beef and hamburger packaged traditionally or in master bag. Firstly the microbial quality of each food was monitored from the production, during the declared shelf life and even after the expiration date. The isolates were phenotypically and genotipically characterized and identified; for each food SSOs were recognized. Some microorganisms appeared typical of each product, sometimes also depending on the packaging and storage conditions. Leuconostoc spp. was indicated as typical carrots spoiler; Enterobacteriaceae family was involved in spoilage of salads packaged under modified atmosphere; lactic acid bacteria were typical of food packaged in low oxygen concentrations (salads in MAP and meat in master bag) and Brochothrix thermosphacta was specific of beef. Pseudomonas spp. appeared common to all the analysed products and dominant among the bacterial spoilers. For this genus more detailed studies were conducted: the classification was made up to the biotype and biovar level; the characterization focused on different enzymatic activities and in particular the proteolysis was qualitatively and quantitatively evaluated; a phylogenetic study, based on the gene codifying for the most common Pseudomonas protease, was made. Subsequently each food was analysed with a different approach. For vegetables the influence of temperature on microbiota was verified, resulting that low temperature slowed down microbial growth and partially modified the composition of the microbiota. In milk proteolytic activity of Pseudomonas spp. was evaluated and the formation of Pseudo-GMPs, deriving from the cutting of K-casein (103-104 position), were recognized. In mozzarella the blue pigment formation was studied and a rapid method for the detection and the quantification of alive, dead and Viable But Non Colturable (VBNC) cells was set up. For meat, a primer specific for Brochothrix genus was built and the packaging conditions were studied to verify the evolution of microbiota and the possible effects on the growth of Listeria monocytogenes (challenge test).

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Ternström, Anders. "Classification, grouping and identification of bacteria isolated from food and the environment." Lund : Dept. of Food Technology, Laboratory of hygiene and taxonomy, Lund University, 1992. http://catalog.hathitrust.org/api/volumes/oclc/39697487.html.

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Gilleßen, Claudia [Verfasser]. "Olfactory and technical measurement of malodours caused by food spoilage / Claudia Gilleßen." Aachen : Shaker, 2012. http://d-nb.info/1067734937/34.

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Hobday, Duncan Stuart. "Development of polyaniline as a sensor for food quality and spoilage detection." Thesis, Cranfield University, 2009. http://dspace.lib.cranfield.ac.uk/handle/1826/4482.

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This thesis describes the research that has been completed for the application of polyaniline as a food quality indicator. It has been reported by WRAP (Waste and Resources Action Programme) that in the UK alone, a third of all purchased food items are thrown away regardless of the quality or condition. It has also been reported by DEFRA (Department for Environment Food and Rural Affairs) that the food manufacturing and processing industry is one of the UK’s largest producers of land filled waste. At present, the available technology for food freshness determination is largely based on use-by dates which are often recognised as unreliable - or qualitative time temperature indicators (TTIs); which can be costly and do not give an actual measurement of bacterial activity. It is anticipated that the technology produced from this research will give a viable and low cost solution to help minimize preventable food waste from consumers - as well as improving food industry process efficiency, especially in the field of food supply chain management. The sensors being developed employ a conducting polymer film as a sensor which reacts with volatiles evolving from selected food products (salmon and herring). As food biochemically degrades, the concentrations and volumes of these gases change, and this has been studied by analytical techniques such as gas chromatography and SIFT-MS. Food spoilage has also been followed by the growth and identification of specific spoilage bacteria. The sensor exhibits a number of quantifiable physical changes when exposed to differing volatile mixtures produced by the food stuffs. These physical properties include colour and conductivity changes which are distinctive and easily measurable. Correlations have been shown between increases in microbial activity and the change in conductivity of the films. These sensors will be able to inform consumers more reliably when the food is safe to consume as well as providing the food industry with more information on traceability and stock conditions of fresh meat and fish. In the context of the catering industry, these sensors will also aid in the decreasing the number of reported cases of food poisoning by observing - in real-time - the condition and safety of food.

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Books on the topic "Food spoilage"

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Wang, Yanbo, Wangang Zhang, and Linglin Fu, eds. Food Spoilage Microorganisms. Boca Raton : Taylor & Francis, 2017. | Series: Food microbiology: CRC Press, 2017. http://dx.doi.org/10.4324/9781315368887.

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Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-85640-3.

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Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-0-387-92207-2.

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Pitt, J. I., and A. D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6391-4.

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Pitt, John I. Fungi and food spoilage. 3rd ed. Dordrecht: Springer, 2009.

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1950-, Hocking Ailsa D., ed. Fungi and food spoilage. Sydney: Academic Press, 1985.

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Pitt, John I. Fungi and food spoilage. 2nd ed. London: Blackie Academic & Professional, 1997.

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1950-, Hocking Ailsa D., ed. Fungi and food spoilage. 2nd ed. Gaithersburg: Aspen Publishers, 1999.

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Modi, H. A. Microbial spoilage of foods. Jaipur, India: Aavishkar Publishers, Distributors, 2009.

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Tibor, Deák. Handbook of food spoilage yeasts. 2nd ed. Boca Raton: Taylor & Francis, 2007.

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Book chapters on the topic "Food spoilage"

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Hayes, P. R. "Food Spoilage." In Food Microbiology and Hygiene, 106–83. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-3546-1_3.

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Forsythe, S. J., and P. R. Hayes. "Food spoilage." In Food Hygiene, Microbiology and HACCP, 86–149. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_3.

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Forsythe, S. J., and P. R. Hayes. "Food spoilage." In Food Hygiene, Microbiology and HACCP, 86–149. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_3.

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Banwart, George J. "Food Spoilage." In Basic Food Microbiology, 393–431. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6453-5_8.

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Singh, Neelam, and I. S. Singh. "Food spoilage." In Food Nutrition, Science and Technology, 265–82. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781003476894-16.

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Wareing, Peter. "Food-Spoilage Bacteria." In Micro-facts, 216–85. Cambridge: Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732130-00216.

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Wareing, Peter. "Food-Spoilage Fungi." In Micro-facts, 286–368. Cambridge: Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732130-00286.

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Azad, Z. R. Azaz Ahmad, Mohd Fahim Ahmad, and Waseem Ahmad Siddiqui. "Food Spoilage and Food Contamination." In Health and Safety Aspects of Food Processing Technologies, 9–28. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-24903-8_2.

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Dudley, S. R. "Food Spoilage and Food Poisoning." In Mastering Catering Science, 154–72. London: Macmillan Education UK, 1988. http://dx.doi.org/10.1007/978-1-349-19200-7_10.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Quality deterioration and spoilage." In Food Handbook, 31–41. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_2.

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Conference papers on the topic "Food spoilage"

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Lee, Andrew, and Divek Nair. "Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.

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Oxidation and microbial spoilage are two major factors that limit the shelf-life of food products. The oxidative reaction results in off aroma, off flavor, and product discoloration in certain instances while microbial spoilage leads to objectionable by-product formation, visible microbial growth, and potential food safety risks. Temperature variations, extended distances of distribution, and demand for cleaner labels have all contributed to an increased risk of food spoilage in both minimally processed and ready-to-eat products. DuraShield Food Protection Blends are scientifically proven to be effective in improving shelf life and safety by combining traditional antioxidant products (including rosemary extracts and acerola) with natural cultured dextrose and/or buffered vinegar and leveraging their dual-functional and synergistic properties. They deliver minimal impact on taste and aroma and, in most cases, help to maintain a cleaner, consumer-preferred label. The proposed session will demonstrate the dual-functional and synergistic aspects of DuraShield Food Protection blends that will help to tackle complicated spoilage issues in variety of food products.

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Yuan, Mengyao, Rami Ghannam, Petros Karadimas, and Hadi Heidari. "Flexible RFID Patch for Food Spoilage Monitoring." In 2018 IEEE Asia Pacific Conference on Postgraduate Research in Microelectronics and Electronics (PrimeAsia). IEEE, 2018. http://dx.doi.org/10.1109/primeasia.2018.8598134.

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I. Bidayan, Jan Marielle, Arjen Guila C. Cruz, John Rei C. Garchitorena, Erika Mae P. Ople, Carl Joseph C. Quintana, and Jaypy T. Tenerife. "Development of Food Container with Spoilage Detector." In 4th Asia Pacific International Conference on Industrial Engineering and Operations Management. Michigan, USA: IEOM Society International, 2023. http://dx.doi.org/10.46254/ap04.20230179.

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Wu, Binlin, and Kevin Dahlberg. "Measurement of muscle food spoilage using fluorescence imaging." In SPIE BiOS, edited by Daniel L. Farkas, Dan V. Nicolau, and Robert C. Leif. SPIE, 2016. http://dx.doi.org/10.1117/12.2213943.

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Fang, Sun. "Design of Intelligent Detection System for Food Spoilage." In 2018 11th International Conference on Intelligent Computation Technology and Automation (ICICTA). IEEE, 2018. http://dx.doi.org/10.1109/icicta.2018.00050.

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Saggin, B., J. Podlecki, A. Vena, B. Sorli, F. Coffigniez, V. Guillard, S. Silvestre, and C. Ramade. "Food spoilage estimation using a sensing RFID tag." In 2022 3rd URSI Atlantic and Asia Pacific Radio Science Meeting (AT-AP-RASC). IEEE, 2022. http://dx.doi.org/10.23919/at-ap-rasc54737.2022.9814438.

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Carpena, Maria, Aurora Silva, Paula Barciela, Ana Perez-Vazquez, Franklin Chamorro, Lucía Cassani, Maria Fátima Barroso, Jianbo Xiao, Miguel A. Prieto, and Jesus Simal-Gandara. "Inclusion of Natural Anthocyanins as Food Spoilage Sensors." In CSAC 2023. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/csac2023-15163.

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Altmann, Alexander, Mohammad Khodaygani, Martin Leucker, Christian Schell, and Ramtin Rahmanzadeh. "Fluorescence based detection of gaseous food spoilage indicators." In Translational Biophotonics: Diagnostics and Therapeutics, edited by Lothar D. Lilge and Zhiwei Huang. SPIE, 2023. http://dx.doi.org/10.1117/12.2671751.

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S, Sasikanth, Arun Kumar V, Neelam Sanjeev Kumar, and Pradeepkumar G. "IoT based Food Spoilage Detection Monitoring using Blynk." In 2023 9th International Conference on Advanced Computing and Communication Systems (ICACCS). IEEE, 2023. http://dx.doi.org/10.1109/icaccs57279.2023.10113034.

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Nair, Divek, Alessandra Pham-Mondala, Andrew Lee, and Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.

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Abstract:

Natural food ingredients with multiple functionalities are preferred in the modern food industry as it is a way to establish the sustainability of food production with less impact on cost compared to using multiple individual ingredients. Rosemary extract is a natural antioxidant that enhances color stability, flavor profile and extends the shelf life of various food products. The present study investigates the role of rosemary extract with other natural ingredients for serving as a multifunctional component to effectively inhibit the growth of spoilage microorganisms, the development of rancidity, and discoloration in meat and poultry products. For instance, our study revealed that rosemary extract combined with acerola or green tea enhanced the color and flavor stability and increased the shelf life of meat and meat products. These combinations even outperformed synthetic counterparts such as BHA and BHT. Moreover, the formulations that possess antioxidant capabilities along with microbial spoilage inhibition in meat and poultry products are a need for the food industry from a food safety and sustainability perspective. In that scenario, our results demonstrated that rosemary extract, combined with buffered vinegar, delayed microbial spoilage growth in fresh and ground meat products in addition to provide oxidative stability and flavor stability. Additionally, rosemary extract and cultured dextrose or a combination of rosemary extract, cultured dextrose, and buffered vinegar inhibited microbial spoilage and suppressed oxidation of the cooked chicken by minimizing the formation of volatile aldehydes. Overall, the research provides insight into the combinations of rosemary extract with natural ingredients that can extend the shelf life of meat products by inhibiting microbial spoilage, enhancing flavor and color stabilities, and other antioxidant functionalities.

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Reports on the topic "Food spoilage"

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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The project dealt with reducing microbial food spoilage and safety hazards. Cross-contamination through food-contact surfaces is one of the major safety concerns, aggravated by bacterial biofilm formation. The project implemented nanotech methods to develop novel antimicrobial food-contact materials based on natural compounds. Food-grade phenylpropanoidcurcumin was chosen as the most promising active principle for this research. Major conclusions, solutions, achievements In agreement with the original plan, the following research tasks were performed. Optimization of particles structure and composition. Three types of curcumin-functionalizednanostructures were developed and tested: liposome-type polydiacetylenenanovesicles, surface- stabilized nanoparticles and methyl-β-cyclodextrin inclusion complexes (MBCD). The three types had similar minimal inhibitory concentration but different mode of action. Nanovesicles and inclusion complexes were bactericidal while the nanoparticlesbacteriostatic. The difference might be due to different paths of curcumin penetration into bacterial cell. Enhancing the antimicrobial efficacy of CFN by photosensitization. Light exposure strengthened the bactericidal efficacy of curcumin-MBCD inclusion complexes approximately three-fold and enhanced the bacterial death on curcumin-coated plastic surfaces. Investigating the mode of action of CFN. Toxicoproteomic study revealed oxidative stress in curcumin-treated cells of E. coli. In the dark, this effect was alleviated by cellular adaptive responses. Under light, the enhanced ROS burst overrode the cellular adaptive mechanisms, disrupted the iron metabolism and synthesis of Fe-S clusters, eventually leading to cell death. Developing industrially-feasible methods of binding CFN to food-contact surfaces. CFN binding methods were developed for various substrates: covalent binding (binding nanovesicles to glass, plastic and metal), sonochemical impregnation (binding nanoparticles to plastics) and electrostatic layer-by-layer coating (binding inclusion complexes to glass and plastics). Investigating the performance of CFN-coated surfaces. Flexible and rigid plastic materials and glass coated with CFN demonstrated bactericidal activity towards Gram-negative (E. coli) and Gram-positive (Bac. cereus) bacteria. In addition, CFN-impregnated plastic material inhibited bacterial attachment and biofilm development. Testing the efficacy of CFN in food preservation trials. Efficient cold pasteurization of tender coconut water inoculated with E. coli and Listeriamonocytogeneswas performed by circulation through a column filled with CFN-coated glass beads. Combination of curcumin coating with blue light prevented bacterial cross contamination of fresh-cut melons through plastic surfaces contaminated with E. coli or Bac. licheniformis. Furthermore, coating of strawberries with CFN reduced fruit spoilage during simulated transportation extending the shelf life by 2-3 days. Implications, both scientific and agricultural BARD Report - Project4680 Page 2 of 17 Antimicrobial food-contact nanomaterials based on natural active principles will preserve food quality and ensure safety. Understanding mode of antimicrobial action of curcumin will allow enhancing its dark efficacy, e.g. by targeting the microbial cellular adaptation mechanisms.

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784

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