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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 2025

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Journal articles on the topic "Food spoilage"

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 (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 (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

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Dr., Bhakti Anoop Kshirsagar. "Scenario of food spoilage in India." International Journal of Advance Research in Multidisciplinary 2, no. 2 (2024): 253–55. https://doi.org/10.5281/zenodo.12492751.

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Food spoilage refers to “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, and indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life span. Other food can be kept for a considerably longer time but decomposes eventually. Enzymes can bring about destruction of polymers in some foods while

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Suresh R, Sandheep. "Food Spoilage Detection System Using IoT." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 03 (2025): 1–9. https://doi.org/10.55041/ijsrem42550.

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Food spoilage is a complex and natural process that renders food unfit for consumption, resulting in significant economic and health implications. In today's environment, it is becoming increasingly important to reduce waste and ensure quality and safety in the food supply chain. This paper presents a user-friendly and cost-efficient system for determining food spoilage by monitoring gases, humidity, and temperature from foods using different sensors. In this system, food spoilage can be readily detected in real-time, which allows a speedy intervention and decreases the risks of consuming unsa

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Rani, Dr N. Usha. "Food Spoilage Detection Monitoring and Alerting System." International Journal for Research in Applied Science and Engineering Technology 12, no. 12 (2024): 1328–34. https://doi.org/10.22214/ijraset.2024.66037.

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Tackling Food safety measures and mitigating spoilage are critical Challenges in public health. In the present work, robust solution for the continuous monitoring and management of perishable food products is observed. By incorporating temperature and gas sensors, Food Spoilage Detection and Alerting System using IoT is designed to detect early signs of spoilage, enabling timely intervention to prevent food waste and its safety. The temperature sensor monitors the surrounding environment, emphasizing the crucial role of temperature in accelerating the spoilage of sensitive foods such as dairy

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Campbell-Platt, Geoffrey. "Fungi and food spoilage." Food Control 10, no. 1 (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 (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 (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

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Maqbool, Irum, Rumesha Rafiq, and Azka Asif. "Isolation and characterization of facultative anaerobes involved in canned food spoilage and examining the effect of different preservative." Nature's Symphony 1, no. 1 (2023): 01–09. http://dx.doi.org/10.69547/ns.11.01.

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Spoilage of canned food is a major issue worldwide. The major cause of spoilage of food in cans is due to bacterial contamination as a result of mishandling, damage or improper packaging treatment. To avoid spoilage and increase the shelf-life of canned food, various food preservatives are used. However, it is ideal to use specific preservatives for specific foods. There is a need to check the types of the organisms causing the food spoilage and the preservatives that can be used against them. The current study focuses on the isolation of facultative anaerobic bacterial species which are speci

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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 variabl

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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 fl

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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

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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

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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. 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. 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. 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. 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. Springer, 2009.

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

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

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

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9

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

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Tibor, Deák. Handbook of food spoilage yeasts. 2nd ed. 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. 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. 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. 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. 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. CRC Press, 2024. http://dx.doi.org/10.1201/9781003476894-16.

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Wareing, Peter. "Food-Spoilage Bacteria." In Micro-facts. 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. 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. 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. 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. 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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Laska, Brady, Bruce Wallace, Rafik Goubran, and Frank Knoefel. "Environment-Compensated Gas Sensor Time-Series Analysis for Tracking Food Spoilage." In 2025 IEEE Medical Measurements & Applications (MeMeA). IEEE, 2025. https://doi.org/10.1109/memea65319.2025.11068061.

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R, Rajavarsheka, Pranitha S, Yogashree R, and P. M. Devie. "Food Spoilage Detection using Advanced Image Processing Techniques: A Multicategory Approach." In 2025 7th International Conference on Intelligent Sustainable Systems (ICISS). IEEE, 2025. https://doi.org/10.1109/iciss63372.2025.11076223.

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Shahapur, Shreya, N. Pooja, Tilottoma Kargupta, and Nirmal Mazumder. "Anthocyanin-Incorporated Starch Bioplastic: Characterization Study." In Frontiers in Optics. Optica Publishing Group, 2024. https://doi.org/10.1364/fio.2024.jd4a.35.

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This study examines biopolymer films with anthocyanin extracts and silver nanoparticles, focusing on their morphology, structure, chemistry, and functionality. Findings show variations in film properties and effective ammonia vapor sensitivity for spoilage detection in food packaging ((1,2).

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Chigurupati, Maithili, Anupama Gopavarapu, and Naresh Sammeta. "Deep Spoil: A Deep Learning-Based model for Accurate Food Spoilage Detection." In 2025 2nd International Conference on Research Methodologies in Knowledge Management, Artificial Intelligence and Telecommunication Engineering (RMKMATE). IEEE, 2025. https://doi.org/10.1109/rmkmate64874.2025.11042472.

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Jamdhade, Vishal G., and Pratibha Shingare. "A Comprehensive Approach to Food Spoilage Detection in Refrigerators: A Comparative Study on Methodologies and Implementation." In 2024 4th Asian Conference on Innovation in Technology (ASIANCON). IEEE, 2024. https://doi.org/10.1109/asiancon62057.2024.10837714.

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Prasad, Pandey Shourya, Barath S. Narayan, and Madhav Rao. "PeCAR: Integrating Penalized Conditional Absolute Regularization Loss Function in ANN for Enhanced Food Spoilage Prediction Accuracy." In 2025 IEEE/SICE International Symposium on System Integration (SII). IEEE, 2025. https://doi.org/10.1109/sii59315.2025.10871024.

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Prasad, Pandey Shourya, Sreyas Janarnanchi, Barath S. Narayan, and Madhav Rao. "SmartSniffer: Predicting Food Spoilage Time with an Electronic Nose-Based Gas Monitoring Apparatus Utilizing a Two-Stage Pipeline Model." In 2024 9th International Conference on Computer Science and Engineering (UBMK). IEEE, 2024. https://doi.org/10.1109/ubmk63289.2024.10773415.

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Naraghi, Saba Ghasemi, and Zheyu Jiang. "Joint Optimization of Fair Facility Allocation and Robust Inventory Management for Perishable Consumer Products." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.153925.

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Perishable consumer products like food, cosmetics, and household chemicals face challenges in supply chain management due to limited shelf life and uncertainties in demand and transportation. To address some of these issues, this work proposes a robust optimization framework for jointly optimizing facility allocation and inventory management. The framework determines optimal locations for distribution centers and their assigned customers, as well as inventory policies that minimize the total costs related to transportation, distribution, and storage under uncertain demand in a robust setting.

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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 b

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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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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, 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 projec

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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, 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

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