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Journal articles on the topic 'Food spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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

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2

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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3

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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4

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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5

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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7

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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8

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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9

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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10

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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11

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

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12

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

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13

Wong, J. X., S. Ramli, and Son R. "A review: characteristics and prevalence of psychrotolerant food spoilage bacteria in chill-stored meat, milk and fish." Food Research 7, no. 1 (2023): 23–32. http://dx.doi.org/10.26656/fr.2017.7(1).694.

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As the human population increases globally, the demands for getting high-quality and nutritious food content are also getting higher. However, the emergence of food spoilage microorganisms is remained challenging to fulfil society’s demands in the current food industry. Food spoilage microbes can be introduced into any point across the farm-to-fork supply chain to cause notable degradation in contaminated food, therefore making it unsuitable for human consumption. The majority of food spoilage microbes will not cause serious illness even when consumers have accidentally ingested the contaminat

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14

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 (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

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15

Leite, Liliana, Inês Boticas, Miguel Navarro, et al. "Halochromic Inks Applied on Cardboard for Food Spoilage Monitorization." Materials 15, no. 18 (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

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

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

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17

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

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18

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

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19

S, Harshitha. "IOT Based Food Spoilage Detector." International Journal for Research in Applied Science and Engineering Technology 11, no. 7 (2023): 80–85. http://dx.doi.org/10.22214/ijraset.2023.54562.

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Abstract: With the increased reliance on technology and smartphones, there is a growing need for quick and easy solutions to daily tasks. Amough them , food is a basic and necessary factor which plays an important role in human life, To prevent the consumption of spoiled food , we have developed a food detection system using Arduino. This system uses a microcontroller to interpret inputs and activate sensors. By detecting when certain perishable items are stored in the refrigerator for too long, it can help prevent food spoilage. The system continuously senses the signals from the food and dis

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20

Kamble, Renuka Santosh, Arti Kisan Gejage, Vaishnavi Santosh Khilare, N. S. Bale, and Pratik Suresh Bhoi. "Food Spoilage Detection Using IoT." Food Spoilage Detection Using IoT 1, no. 1 (2025): 5–8. https://doi.org/10.5281/zenodo.15166225.

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<em>Quick and simple answers to everyday problems are becoming more and more necessary as our reliance on technology and cellphones grows. Food is one of these essential and fundamental elements that is vital to human existence. Using Arduino, we have created a food detection system to stop people from eating tainted food. To read inputs and turn on sensors, this system makes use of a microprocessor. It helps stop food from spoiling by identifying when specific perishables are kept in the refrigerator for extended periods of time. With the use of a buzzer and an LCD monitor, the system continu

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21

Kamble, Renuka Santosh, Arti Kisan Gejage, Vaishnavi Santosh Khilare, N. S. Bale, and Pratik Suresh Bhoi. "Food Spoilage Detection Using IoT." International Journal of Engineering Research for Sustainable Development 1, no. 1 (2025): 5–8. https://doi.org/10.5281/zenodo.15332464.

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<em>Abstract</em> <em>Quick and simple answers to everyday problems are becoming more and more necessary as our reliance on technology and cellphones grows. Food is one of these essential and fundamental elements that is vital to human existence. Using Arduino, we have created a food detection system to stop people from eating tainted food. To read inputs and turn on sensors, this system makes use of a microprocessor. It helps stop food from spoiling by identifying when specific perishables are kept in the refrigerator for extended periods of time. With the use of a buzzer and an LCD monitor,

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22

Kamble, Renuka Santosh, Arti Kisan Gejage, Vaishnavi Santosh Khilare, N. S. Bale, and Pratik Suresh Bhoi. "Food Spoilage Detection Using IoT." International Journal of Engineering Research for Sustainable Development 1, no. 1 (2025): 5–8. https://doi.org/10.5281/zenodo.15332778.

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<em>Abstract</em> <em>Quick and simple answers to everyday problems are becoming more and more necessary as our reliance on technology and cellphones grows. Food is one of these essential and fundamental elements that is vital to human existence. Using Arduino, we have created a food detection system to stop people from eating tainted food. To read inputs and turn on sensors, this system makes use of a microprocessor. It helps stop food from spoiling by identifying when specific perishables are kept in the refrigerator for extended periods of time. With the use of a buzzer and an LCD monitor,

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23

Tenginakai, Mr Hemant Kumar, and Dr Aamarpali roy. "IDENTIFYING FACTORS CONTRIBUTING TO FOOD SPOILAGE AND DEVELOPING EFFECTIVE STRATEGIES FOR PREVENTION." IDC International Journal 11, no. 1 (2024): 89–91. https://doi.org/10.47211/idcij.2024.v11i01.018.

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This paper examines the various factors contributing to food spoilage, including microbial growth, enzymatic activity, and environmental conditions. Microorganisms such as bacteria, yeasts, and moulds play a significant role in the deterioration of food quality, leading to spoilage and potential health risks. Additionally, intrinsic factors like pH, moisture content, and temperature, as well as extrinsic factors such as packaging and storage conditions, influence the rate of spoilage. The study also develops effective strategies to prevent food spoilage, including proper storage techniques, us

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24

Shaik, Mannur Ismail, Muhammad Farid Azhari, and Norizah Mhd Sarbon. "Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review." Foods 11, no. 23 (2022): 3797. http://dx.doi.org/10.3390/foods11233797.

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The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natur

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

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ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication s

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26

Bodie, Aaron R., Lindsey A. Wythe, Dana K. Dittoe, Michael J. Rothrock, Corliss A. O’Bryan, and Steven C. Ricke. "Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States." Foods 13, no. 3 (2024): 464. http://dx.doi.org/10.3390/foods13030464.

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Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More

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27

Siddharth Mudgal, Shad Ansari, Sachin Kumar, and Harvinder Kumar. "Real-Time Food Quality Assessment: An Integrated Microsystem with Selective Gas Tracking for Early Spoilage Detection." Darpan International Research Analysis 12, no. 3 (2024): 283–94. http://dx.doi.org/10.36676/dira.v12.i3.88.

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Food spoilage poses a significant threat to human health due to the presence of harmful bacteria and toxins in spoiled food. This paper proposes a novel two-module sensor system for early detection of spoilage in both solid and liquid food items. The first module utilizes an MQ-4 sensor to detect methane gas emissions, a telltale sign of spoilage in solid food. The second module employs a pH sensor to monitor the acidity/alkalinity (pH) of liquid food, detecting deviations from safe consumption ranges indicative of spoilage. This non-invasive system offers several advantages, including early d

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Adeleke, adigun Musibau, and mohammed Teslim Nuhu. "Prevention of Milk Spoilage in Federal Polytechnic Offa Using Electrical Stimulation." International Journal of Advances in Engineering and Management 7, no. 2 (2025): 242–48. https://doi.org/10.35629/5252-0702242248.

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Electrical stimulation (ES) has served as a therapeutic modality accelerating the healing of wounds, particularly chronic wounds which have impaired healing due to complications from underlying pathology. This review explores how ES can serve as preventive means against the spoilage of liquid foods. Milk was used as the food sample in this research work. The spoilage microorganism was identified to be Bacillus cereus conventionally. In-vivo experiments investigating the effect of ES on the general mechanisms of preventing spoilage of milk was demonstrated using various voltages of 1.5, 3.0, 9.

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Monsi, Tombari Pius, Koroma B.R, and Lynda Kadi Giami. "Identification of Food Spoilage Microorganisms in Different Species of Dacryodes edulis." Microbiology Archives, an International Journal 7, no. 1 (2024): 1–6. https://doi.org/10.51470/ma.2025.7.1.01.

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Background: Dacryodes edulis fruit, also known as African pear, is a very popular seasonal fruit in Africa with high economic and nutritional value but very short shelf-life. Aim: The study aimed to identify food spoilage microbes in different species of D. edulisfruits. Method: A cross-sectional study design was used to collect 4 species of D. edulis fruits, with 2 fruits of each species. Conventional microbiological analyses were performed to identify the microorganisms present before and after spoilage. Results: The bacterial counts showed no significant differences in levels before and aft

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

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

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31

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

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32

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

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ABSTRACT After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residual contamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study, we identified the remaining dominant microbiota on food contact surfaces after C&D in se

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33

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

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Species of the genus Neosartorya are heat-resistant fungi that cause the spoilage of heat-processed acidic foods due to the formation of heat-resistant ascospores, and they produce mycotoxins, such as fumitremorgins and gliotoxin. Their anamorphs are phylogenetically and morphologically very close to Aspergillus fumigatus, which has never been reported as a spoilage agent in heat-processed food products. Therefore it is important to discriminate between the species of Neosartorya and A. fumigatus in the food industry. In the present study, we examined β-tubulin and calmodulin genes to identify

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34

Nwachukwu, Ejikeme, Clifford Nkemnaso Obi, Chidiebere Anab-Atulomah, and Vivien Itaman-Simeon. "Antimicrobial Activities of Lactic Acid Bacteria Isolated from Fermented Food on Some Food Spoilage Organisms." South Asian Journal of Research in Microbiology 19, no. 5 (2025): 18–27. https://doi.org/10.9734/sajrm/2025/v19i5434.

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Aims: To determine the antimicrobial potency of lactic acid bacteria isolated from fermented food products. Place and Duration of Study: Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Methodology: Lactic acid bacteria were isolated using De Mann, Rogosa and Sharpe agar and identified using cultural, morphological and molecular techniques. Spoilage bacteria were isolated from spoiled tomatoes using standard microbiological methods. Isolated lactic acid bacteria were screened for antimicrobial activity. Crude bacteriocin of isolates which exhi

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Mokoena, Mduduzi P., Cornelius A. Omatola, and Ademola O. Olaniran. "Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens." Molecules 26, no. 22 (2021): 7055. http://dx.doi.org/10.3390/molecules26227055.

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Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding up

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

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

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

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Proteolytic pseudomonads dominate the spoilage flora of aerobically chill-stored proteinaceous raw foods. Proteolysis during spoilage of these food systems affects both food quality and the dynamics of the bacterial community because it increases the availability of nutrients to the community as a whole. Quorum sensing, or cell-cell signaling, is associated closely with ecological interactions among bacteria in mixed communities. The potential role of quorum sensing in proteolytic food spoilage was examined, based on the evaluation of N-acyl-homoserine lactone (AHL) signal molecules. The occur

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38

Shehzad, Khuram. "Predictive AI Models for Food Spoilage and Shelf-Life Estimation." Global Trends in Science and Technology 1, no. 1 (2025): 75–94. https://doi.org/10.70445/gtst.1.1.2025.75-94.

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Food spoilage is a global problem which causes food waste, economic loss and foodborne illness. The shelf life and spoilage estimation of food is traditionally done with fixed expiration dates and this leads to disposal of still eatable food or eating spoiled food. Recently, with the development of the Artificial Intelligence (AI), the predictive models have been developed to better evaluate the food spoilage based on such factors as temperature, humidity, microbial activities and gas emissions. This paper discusses the part played by AI in the prediction of food spoilage, while also outlining

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

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40

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

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41

Santhosh .M, Dilip.A, Madhan Kumar.P, and Krishnakumar. "DETECTION OF FOOD SPOILAGE USING IOT." international journal of engineering technology and management sciences 7, no. 3 (2023): 311–16. http://dx.doi.org/10.46647/ijetms.2023.v07i03.041.

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Food safety plays important role in countries economy and human health. The integrated IoT-based online monitoring approach using smart logistics can address the critical needs of reducing food waste, increasing transportation efficiency, and tracking food contamination. Majority of consumers only pay attention to the ingredients used and their nutritional value. The parameters like humidity, bacteria, and temperature are major factors on which the rate of decomposition of food depends on. If the temperature of the storage is between 40F to 140F, it is a danger zone because, bacteria grow rapi

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

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

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

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Md Zin, Noor Hasniza, Widya Abdul Wahab, Mohammad Norazmi Ahmad, Zaiton Sapak, and Noor Suhana Adzahar. "The Investigation of Bio-Preservative Properties in Plukenetia volubilis L. (Sacha Inchi) Seeds Protein Extract For Food Spoilage Prevention." Malaysian Applied Biology 53, no. 6 (2024): 87–96. https://doi.org/10.55230/mabjournal.v53i6.9.

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The importance of food quality and safety has long been recognized by the food industry to cater to food spoilage. Food spoilage is caused by the loss of food quality from its original organoleptic qualities due to chemical and biological spoilage processes that may impact customer acceptance. This research aimed to evaluate the potential of Sacha inchi seeds protein as a multifunctional food preservative in controlling chemical (oxidation) and biological (microbial and protease activity) food spoilage. The antioxidant capacity revealed that the Sacha inchi seed protein has 73.72 ± 0.70% inhib

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

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Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues

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Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Edwin Hlangwani, et al. "Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia." Fermentation 5, no. 3 (2019): 53. http://dx.doi.org/10.3390/fermentation5030053.

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It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of crude biopreservatives against consortia of common spoilage yeasts occurring in beverages. Crude biopreservatives produced from separate yeasts were formulated in different growth inhibition combinations (GICs), i.e., GIC1 (Candida pyralidae Y1117 and Pichia kluyveri Y1125), GIC 2 (C. pyralidae Y1117 and P. kluyveri Y1164), GIC3 (P. kluyveri Y1125 and

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Xu, Zhaohui S., Tingting Ju, Xianqin Yang, and Michael Gänzle. "A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities." Microorganisms 11, no. 6 (2023): 1575. http://dx.doi.org/10.3390/microorganisms11061575.

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Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the contamination of food from the raw materials or from microbial communities residing in food processing facilities, often as bacterial biofilms. However, limited research has been conducted on the persistence of non-pathogenic spoilage communities in food processing facilities, or whether the bacterial communities differ among food commodities and vary with nutrient availability. To address these gaps, this review re-analyzed data from 39 studies from various food facilities processing cheese (n = 8), fres

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Muhialdin, Belal J., Hussein L. Algboory, Nameer K. Mohammed, et al. "Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi." Current Drug Discovery Technologies 17, no. 4 (2020): 553–61. http://dx.doi.org/10.2174/1570163816666190715120038.

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Background: Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growt

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Shwaiki, Laila N., Aylin W. Sahin, and Elke K. Arendt. "Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast." Molecules 26, no. 1 (2020): 165. http://dx.doi.org/10.3390/molecules26010165.

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In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from ba

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Majer-Baranyi, Krisztina, András Székács, and Nóra Adányi. "Application of Electrochemical Biosensors for Determination of Food Spoilage." Biosensors 13, no. 4 (2023): 456. http://dx.doi.org/10.3390/bios13040456.

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Food security is significantly affected by the mass production of agricultural produce and goods, the growing number of imported foods, and new eating and consumption habits. These changed circumstances bring food safety issues arising from food spoilage to the fore, making food safety control essential. Simple and fast screening methods have been developed to detect pathogens and biomarkers indicating the freshness of food for safety. In addition to the traditional, sequential, chemical analytical and microbiological methods, fast, highly sensitive, automated methods suitable for serial tests

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