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Relevant bibliographies by topics / Food spoilage / Dissertations / Theses

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Dissertations / Theses on the topic 'Food spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Kershri, G. "Novel food applications of electronic nose technology for detection of spoilage fungi." Thesis, Cranfield University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.392743.

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12

SABBATINI, RICCARDO. "A study of pro-technological and spoilage yeasts in the food industry." Doctoral thesis, Università Politecnica delle Marche, 2020. http://hdl.handle.net/11566/274624.

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I lieviti hanno un impatto significativo sugli alimenti, migliorando le loro proprietà organolettiche e promuovendo benefici sulla salute. D’altro canto, essi sono un importante causa di deterioramento degli alimenti ed è necessario incrementare le conoscenze sui lieviti alterativi attraverso lo studio e lo sviluppo di tecniche volte a rilevare e quantificare questi microorganismi in un modo rapido e veloce. Inoltre, è importante lo sviluppo di strategie, come l’utilizzo di conservanti naturali, atte ad ostacolare la crescita di tali lieviti. Lo scopo di questa tesi di Dottorato di Ricerca è l

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13

Al-Omirah, Husam F. "Proteolytic degradation products as indicators of quality in meat and fish." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27268.

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Assessment of freshness and quality of meat and fish is a major activity of both food regulatory agencies and the food industry. Various methods are used for measuring fish and meat quality, each with its particular advantages and limitations. However, methods based on monitoring the products of proteolysis have received relatively little attention. The objective of the present study was to identify specific protein and peptide products of proteolysis as indicators of freshness and quality during chilled storage of fresh fish and meat.<br>Samples of meat and fish were subjected to chilled stor

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14

Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.

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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatm

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15

Gauthier, Elisabeth. "Utilization of low molecular weight substrates by psychrotrophic meat spoilage organisms." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59274.

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Four meat spoilage organisms were grown at 4$ sp circ$C for 7 d, in an aqueous extract of meat (Meat Juice Medium), and the levels of various nutrients in the extracts were measured. At an agitation rate of 50 rev$ cdot$min$ sp{-1},$ the four species reached viable counts of 10$ sp8$ Colony Forming Units (CFU)$ cdot$ml$ sp{-1},$ and the order of nutrient utilization was as follows: (1) glucose, (2) gluconate and urea, (3) glycerol, (4) glucose-6-phosphate. Several substrates were still present in the growth medium at the end of the growth period, namely lactate, glucose-6-phosphate and the two

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16

McGuire, Lynne. "Determination of the molecular and physiological basis of citric acid tolerance in spoilage yeast /." St Andrews, 2009. http://hdl.handle.net/10023/738.

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17

Chang, Su-Sen. "Guaiacol producing Alicyclobacillus spp. differentiation, detection, and control /." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Dissertations/Fall2008/S_Chang_090208.pdf.

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18

Shefet, Sarid M. "Development of nisin-based treatments to control pathogenic and spoilage microorganisms associated with poultry products." NCSU, 1997. http://www.lib.ncsu.edu/theses/available/etd-19970911-110240.

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<p><META [NAME="keywords" CONTENT="bacterial-pathogens, bacteriocins, Citric acid, EDTA, foodborne illnesses, formulation, growth curve, nisin, poultry, Salmonella, salmonella typhimurium, Salmonellosis, shelf-life, shelflife, simplex search algorithm, treatment optimization" NAME="copyright" CONTENT="© Sarid M. Shefet 1994"]><b>SHEFET, SARID M.<br><p><p><p> More than 10% of the U.S. population experience at least one incident of foodborne disease annually (Todd, 1989). From 1983 to 1987, infections contribute to at least 1,000 deaths per year in the United States. <p> Poultry products

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19

Cameron, Michelle. "Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/597.

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20

Bhadra, Sharmistha. "Electrode-based wireless passive pH sensors with applications to bioprocess and food spoilage monitoring." IEEE, 2011. http://hdl.handle.net/1993/30366.

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This thesis purposes and develops inductively coupled LC (inductive-capacitive) pH sensors based on pH-sensitive electrode pair. The LC resonator circuit is based on a varactor and measures the low frequency potential difference. For wireless pH monitoring, the resonator circuit is integrated with a pH-sensitive electrode pair. This sensor demonstrates a linear response over 2 to 12 pH dynamic range, 0.1 pH accuracy and long-term stability. Accurate measurement of pH using electrode-based sensors is affected by temperature variation. A technique of simultaneously measuring two parameters, pH

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21

Bester, Linka. "Detection and identification of wine spoilage microbes using PCR-based DGGE analysis." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1558.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in these processes do not only take part in ensuring the successful production of wine, but also cause spoilage of the wine if their growth is not controlled. Conventional, culture-dependent methods of microbiology have been used as the main technique in detecting and identifying these spoilage microbes.

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22

Schepers, Sonette. "Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/18345.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT:Aspalafhus linearis is an indigenous fynbos plant cultivated in the Clanwilliam area of the Western Cape, South Africa. The rooibos tea that is prepared from this plant, has become popular worldwide mainly due to the alleged health properties. Studies on the anti-microbial properties of green, black and oolong teas have shown that these teas have strong anti-microbial activity against a wide range of microbes. No studies have been done on the anti-microbial activity of rooibos tea and the aim of this study was to

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23

Zhang, Xueying. "Identification, properties, and application of enterocins produced by enterococcal isolates from foods." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1206069582.

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24

Dhamankar, Nitika C. "Effect of bioprotectants on turkey sausage." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5991.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on April 11, 2008) Includes bibliographical references.

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25

Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.

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Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.<br>Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.<br>Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Sur

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26

Lim, Kyungwha. "Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3100061.

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27

Botha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.

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Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combina

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28

Al, Hage Yassmin. "Qualitatitive and quantitative analysis of fish spoilage processes for development of new food monitoring systems." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/9382/.

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This study investigates the growth and metabolite production of microorganisms causing spoilage of Atlantic cod (Gadus morhua) fillets packaged under air and modified atmosphere (60 % CO2, 40 % O2). Samples were provided by two different retailers (A and B). Storage of packaged fillets occurred at 4 °C and 8 °C. Microbiological quality and metabolite production of cod fillets stored in MAP 4 °C, MAP 8 °C and air were monitored during 13 days, 7 days and 3 days of storage, respectively. Volatile compounds concentration in the headspace were quantified by Selective ion flow tube mass spectrometr

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29

Vargo, Maria Dorthea. "Microbiological spoilage of a moderate acid food system using a dairy-based salad dressing model /." Connect to resource, 1989. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1207599836.

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30

Vargo, Maria Dorothea. "Microbiological Spoilage of A Moderate Acid Food System Using A Dairy-Based Salad Dressing Model." The Ohio State University, 1989. http://rave.ohiolink.edu/etdc/view?acc_num=osu1207599836.

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31

Walker, Michelle. "The prevention of spoilage in fruit juices by alicyclobacillus acidoterrestris and propionibacterium cyclohexanicum." Thesis, University of Northampton, 2006. http://nectar.northampton.ac.uk/2664/.

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During the past two decades several novel spoilage micro-organisms have emerged. Raw materials and products have been contaminated in increasing numbers of spoilage incidents causing widespread problems within the juice and beverage industry. This study investigates two such spoilage micro-organisms, A licyclobacillus acidoterrestris and Propionibacterium cyclohexanicum, both isolated from pasteurised contaminated fruit juice. A variety of media were tested to determine which supported optimal growth of A. acidoterrestris with Orange Serum Agar providing consistently high plate counts. The pre

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32

Waite, Joy Gail. "Combination of ultra-high pressure and xanthene-derivatives to inactivate food-borne spoilage and pathogenic bacteria." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1196191548.

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33

Brighina, Selina. "Estimation of dicarbonyl compounds intake in Italy and their potential role against food spoilage/pathogenic bacteria." Doctoral thesis, Università di Catania, 2018. http://hdl.handle.net/10761/3762.

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Foods, from the earliest times, are subjected to man-made modifications to ensure microbiological safety, enzymatic inactivation, destruction of toxic substances, and optimization of storage time. An undisputable role in making the food softer, tasty and preservable over time is exerted by heat treatment. It is during this phase that a series of chain reactions, known like Maillard's reaction, are triggered. During this reaction, products that affect the flavor, color and aroma of foods are formed. Among these, glyoxal, methylglyoxal and 3-deoxyglucosone are of particular importance. These com

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34

Mollapour, Mehdi. "Molecular genetic analysis of preservative resistance in Zygosaccharomyces bailii." Thesis, University College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.369230.

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35

Ngongang, Maxwell Mewa. "Production of biopreservation compounds from non-Saccharomyces yeast using a single-stage bioreactor." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2372.

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Thesis (MTech (Chemical Engineering))--Cape Peninsula University of Technology, 2016.<br>Microbial spoilage has been reported in various food products and this has led to increased food, fruit and beverage losses, thereby threatening economic growth, food safety and security. Furthermore, statistics have shown that more than 30% of agricultural produce in developing countries, mostly in Africa, is lost owing to microbial spoilage. Beverages, food and fruits are predominant contributors to the South African export market. In recent years, contamination of these products resulting in spoilage

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36

Xiao, Linlin. "Detection of Viable Foodborne Pathogens and Spoilage Microorganisms by Nucleic Acid Amplification Based Platforms." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308284180.

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37

Hidalgo, B. Julio Gonzalo. "Feasibility study of surface applications for Flashblast[TM] radiation in the food industry." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/91118.

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This investigation was undertaken to determine if ultra-high intensity radiant energy, can be utilized in the food industry to eliminate or significantly reduce surface contamination. FLASHBLAST™ is the trademark of a pulsed power electromagnetic radiation apparatus developed by Maxwell Laboratories, Inc., San Diego, CA. A FLASHBLAST™ transforms electrical energy into high intensity, short duration pulses of ultraviolet, visible and infrared radiation. FLASHBLAST™ radiation was found to be highly effective in inactivating vegetative cells, fungi and spores. It was also found to be a viable

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38

Lerud, Ryan M. "Sensors and Portable Instruments for Postharvest Agriculture." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/4994.

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The sensing needs for the fresh produce industry can be split into two primary stages: during maturation in the field, also referred to as Precision Farming, and during storage and transport of the produce, or Postharvest Storage. This work seeks to improve the accuracy and reliability of commercially available electrochemical and spectroscopic sensors tailored to the sensing needs of the fresh produce industry. For electrochemical sensing, this study proposes the use of an inline filter to remove polar organic compounds, which can interfere with the readings of a platinum-based electrochemica

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39

Spencer, Maximilian. "Fuel Cell for Food Preservation." Thesis, KTH, Skolan för kemivetenskap (CHE), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-207105.

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As foodstuffs are being produced, transported and stored in greater quantities than ever before in human history and with an alarming amount of food products being lost to spoilage every year, new, environmentally friendly ways of preserving food products are being actively researched and developed in today’s world. Oxygen is a key pathway towards food decay and destruction, due to its dual roles as a source of respiration for the multitude of microorganisms that can cause food spoilage and through direct destruction through oxidation reactions within food products that cause oxidative deterio

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40

Ariyapitipun, Tipayanate. "Lactic acid, low molecular weight polylactic acid, and nisin for reduction of spoilage and pathogenic bacteria on vacuum-packaged fresh raw beef /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9962501.

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41

Raut, Nilesh G. "BIOSENSING SYSTEMS FOR THE DETECTION OF BACTERIAL QUORUM SENSING MOLECULES: A TOOL FOR INVESTIGATING BACTERIA-RELATED DISORDERS AND FOOD SPOILAGE PREVENTION." UKnowledge, 2012. http://uknowledge.uky.edu/chemistry_etds/13.

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Quorum sensing enables bacteria to communicate with bacteria of the same or different species, and to modulate their behavior in a cell-density dependent manner. Communication occurs by means of small quorum sensing signaling molecules (QSMs) whose concentration is proportional to the population size. When a QSM threshold concentration is reached, certain genes are expressed, thus allowing control of several processes, such as, virulence factor production, antibiotic production, and biofilm formation. Not only many pathogenic bacteria are known to produce QSMs, but also QSMs have been identifi

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42

Smit, Yvette. "Growth and guaiacol production of species of Alicyclobacillus isolated from the South African fruit processing environment." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2245.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Bacteria belonging to the genus Alicyclobacillus are thermo-acidophilic spore-formers that are able to spoil acidic food and beverage products through the production of guaiacol and other taint compounds, which causes a medicinal off-flavour and/or odour in the products. This thesis reports on the comparison of methods used for the isolation of species of Alicyclobacillus, as well as the growth behaviour and guaiacol production of different strains isolated from the South African fruit processing

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Pinchuk, Orley R. (Orley Rachel) 1980. "Focal plane array-Fourier transform-infrared (FPA-FTIR) spectroscopy as a tool in the simple and rapid classification of common environmental and food spoilage fungi." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=111946.

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Environmental and food spoilage fungi cause billions of dollars in damage in North America alone each year, in the form of rotted wood and crops, spoiled food, and human and animal illness. Each of these threats could be drastically reduced if early and more rapid detection processes are developed to replace the serological methods that are currently in practice. The current North American protocol for establishing identification of contaminating fungi both in environment and food have a time frame of approximately one week to twenty-two days. The use of a Fourier transform infrared (FTIR) spe

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44

Pollock, Allison Maureen. "Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101165.

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Listeria monocytogenes is a common post-processing contaminant in ready-to-eat vacuum packaged (VP) cold smoked salmon. Since this psychrotrophic pathogen can grow at refrigerated temperatures (~4°C), other safety barriers in addition to temperature are needed to ensure the continued safety of VP cold smoked salmon. One such novel barrier could be the pulsed light (PL) treatment of the product prior to packaging or treating the product through a transparent package.<br>Pulsed light destruction kinetics of L. monocytogenes were evaluated while dispensed into a liquid media, on the surface of a

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45

Dall'Osso, Nicolò. "Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan Incorporated with ZnO nanoparticles synthesized using food industry by-products." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/20653/.

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Nel settore alimentare viene utilizzata un’elevata quantità di materie plastiche per conservare i prodotti e facilitarne la distribuzione. L’utilizzo di questi polimeri ha un costo ambientale piuttosto elevato, per questo trovare surrogati ecosostenibili diventa sempre più importante. In questa tesi abbiamo testato l’efficacia del confezionamento di un prodotto altamente deperibile, quale carne di pollo, con un biofilm a base di chitosano. Il chitosano è polisaccaride largamente presente in natura, dotato di caratteristiche chimico-fisiche che permettono l’ottenimento di un film con proprietà

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46

Groenewald, Willem Hermanus. "Taxonomy of species of Alicyclobacillus from South African orchards and fruit concentrate manufacturing environments and the prevention of fruit juice contamination." Thesis, Stellenbosch: University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1253.

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Thesis (PhD (Food Science))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Species of Alicyclobacillus are acid-tolerant and heat-resistant bacteria that cause spoilage of heat-treated fruit juices stored at room temperature. During the past decade, Alicyclobacillus spp. have become a major cause of spoilage in pasteurised fruit juices leading to significant economic losses world-wide. Spoilage has been reported in apple, pear, orange, peach, mango and white grape juice, as well as in fruit juice blends, fruit juice containing drinks and tomato products, such as tomato juice and

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André, Stéphane. "Caractérisation et écologie microbienne de lignes de production de conserves." Thesis, Montpellier, 2015. http://www.theses.fr/2015MONTS047/document.

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Si les flores contaminantes représentent la plupart du temps, dans les conserves, un risque industriel aujourd'hui maitrisé, la flore d'altération, de par sa résistance importante à la température, continue à constituer une cause de pertes économiques majeures. Pourtant cette dernière restait cependant peu caractérisée. En s'appuyant sur les travaux réalisés ces dernières années au sein de l'unité de microbiologie EMaiRIT'S du CTCPA (unité d'Expertise dans la Maitrise du Risque Industriel en Thermorésistants Sporulés du Centre Technique de la Conservation des Produits Agricoles), les principau

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Veciana, Nogués María Teresa. "Aminas biógenas y otros parámetros relacionados con la alteración bacteriana del pescado: estudio de su evolución y significación durante la elaboración de derivados." Doctoral thesis, Universitat de Barcelona, 1993. http://hdl.handle.net/10803/673167.

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Las aminas biógenas son unos compuestos químicos cuyo origen es la descarboxilación de aminoácidos, por lo que pueden actuar indirectamente como indicadores de la presencia de los mismos. Se plantea como objetivo global el estudio del posible empleo de las aminas biógenas como indicadores químicos del estado higiénico-sanitario de la materia prima empleada para la elaboración de conservas de atún y semiconservas de anchoa. Para ello, se ponen a punto métodos analíticos para la determinación de aminas biógenas y para la determinación de ATP y derivados y dimetilamina y trimetilamina, que son ot

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Swanepoel, Hanita. "Profiling and modelling of triglycerides and volatile compounds in SA hake (merluccius capensis and merluccius paradoxus)." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/156.

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Thesis (D. Tech. Environmental health) -- Central University of technology, Free State, 2011<br>Apart from being the primary food source of many cultures around the world, fish contains notable amounts of essential fatty acids that are required by the human body, thus making fish a vital part of the human diet. In South Africa Cape hake is a well-known and highly consumed local fish species, which is transported from coastal areas countrywide where the fresh fish are displayed on ice in various retail stores. Fish is known to be highly susceptible to spoilage and, as a result, the maintenance

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Izuchukwu, Ngozi O. "Studies on the microbiology of fish and shellfish with emphasis on bacteriocin-like substances to control Listeria monocytogenes." Thesis, University of Stirling, 2015. http://hdl.handle.net/1893/23198.

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Seafood permits the transmission of many bacterial pathogens. In order to reconcile consumer demands with important safety standards, traditional means of regulating microbial spoilage and safety hazards in foods are combined with novel technologies. These include biological antimicrobial systems, such as the use of lactic acid bacteria (LAB) and/or their bacteriocins, such as Carnobacterium maltaromaticum CS526 and its bacteriocin piscicocin CS526. The aims of this study were to investigate the presence of Listeria monocytogenes in temperate seafood, namely fresh and smoked salmon, fresh and

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