Relevant bibliographies by topics / Spoilage Prevention

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Spoilage Prevention'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Spoilage Prevention"

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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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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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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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Kaya Yıldırım, Fatma, Beyza Hatice Ulusoy, and Nejat Shifamussa Hamed. "Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health." Czech Journal of Food Sciences 40, No. 4 (2022): 273–80. http://dx.doi.org/10.17221/26/2022-cjfs.

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Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their
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Lowes, K. F., C. A. Shearman, J. Payne, et al. "Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK." Applied and Environmental Microbiology 66, no. 3 (2000): 1066–76. http://dx.doi.org/10.1128/aem.66.3.1066-1076.2000.

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ABSTRACT The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin inAspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously
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Mao, Peijun. "The Impact of Spoiled Milk on Human Health: Causes, consequences, and Prevention Strategies." Highlights in Science, Engineering and Technology 139 (April 28, 2025): 301–5. https://doi.org/10.54097/h4y8a462.

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Milk is a widely consumed food product known for its high nutritional value, providing essential proteins, calcium, and vital vitamins necessary for human health and daily physiological functions. Despite its significant dietary benefits, milk is highly perishable, making it susceptible to spoilage, which can pose serious public health concerns. This study aims to investigate the primary factors contributing to milk spoilage, including microbial contamination, improper storage temperatures, and packaging defects. These factors can lead to the proliferation of pathogenic bacteria, compromising
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Arnold, Manuel J., Stefan W. Ritter, Matthias A. Ehrmann, et al. "Carbohydrate Metabolism Differentiates Pectinatus and Megasphaera Species Growing in Beer." Microorganisms 12, no. 10 (2024): 2045. http://dx.doi.org/10.3390/microorganisms12102045.

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Obligate anaerobic beer spoilage bacteria have been a menace to the brewing industry for several decades. Technological advances in the brewing process aimed at suppressing aerobic spoilers gave rise to problems with obligate anaerobes. In previous studies, the metabolic spectrum of Pectinatus and Megasphaera species has been described, but their metabolism in the beer environment remains largely unknown. We used high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-G
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Moreira, Diana, Beatriz Gullón, Patricia Gullón, Ana Gomes, and Freni Tavaria. "Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage." Food & Function 7, no. 7 (2016): 3273–82. http://dx.doi.org/10.1039/c6fo00553e.

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Tsai, L. S., C. C. Huxsoll, and G. Robertson. "Prevention of Potato Spoilage During Storage by Chlorine Dioxide." Journal of Food Science 66, no. 3 (2001): 472–77. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16133.x.

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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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Dissertations / Theses on the topic "Spoilage Prevention"

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Arroyo, Mariona. "Natural antifungal systems for prevention of mould spoilage in bakery products." Thesis, Cranfield University, 2003. http://dspace.lib.cranfield.ac.uk/handle/1826/7706.

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Growth of spoilage fungi in bread and other bakery products is currently controlled with the addition of weak acid preservatives. Consumers demand more natural products and thus there is a need to reduce the amount of chemical preservatives added to foods, or to identify alternative, more 'natural' antifungal compounds with strong biological activity. This thesis reports on several areas of research undertaken in the project: evaluation of sub-optimal concentrations of existing preservatives, under different environmental conditions, on growth and ochratoxin A (OT A) production by six bread sp
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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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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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Lai, Hsin-Fu. "The effect of 6-pentyl-2H-pyran-2-one on the prevention of spoilage and shelf-life extenions of mangoes." Thesis, Manchester Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508279.

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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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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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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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Peters, Margo Y. "Components of bovine plasma that enhance gel strength in Pacific whiting surimi." Thesis, 1995. http://hdl.handle.net/1957/27077.

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Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to prevent this reaction, and enhance gel strength in PW surimi. The objective of this study was to determine the effective components of bovine plasma that enhance gel strength in PW surimi. Five bovine plasma fractions were evaluated for components that contribute to gel
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Gamage, Shantini D. "Microbial spoilage of commercial chub-packed ground beef preventive measures, and characteristics of associated Hafnia alvei /." 1997. http://catalog.hathitrust.org/api/volumes/oclc/37397453.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1997.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 116-130).
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Books on the topic "Spoilage Prevention"

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Mills, J. T. Spoilage and heating of stored agricultural products: Prevention, detection and control. Agriculture Canada, 1989.

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Parmley, Mary Ann. Safe food to go: A guide to packing lunches, picnicking & camping out. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1986.

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Parmley, Mary Ann. The safe food book: Your kitchen guide. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1985.

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Sachs, Sharin. A Margin of safety: The HACCP* approach to food safety education : Project report : *Hazard Analysis of Critical Control Points. U.S. Dept. of Agriculture, Food Safety and Inspection Service, Information and Legislative Affairs, 1989.

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Sachs, Sharin. A margin of safety: The HACCP* approach to food safety education : summary report : *Hazard Analysis of Critical Control Points. U.S. Dept. of Agriculture, Food Safety and Inspection Service, Information and Legislative Affairs, 1990.

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United States. Food Safety and Inspection Service., ed. The safe food book: Your kitchen guide. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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United States. Food Safety and Inspection Service., ed. Be food safe during emergencies: Power outages, floods & fires. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 2007.

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Hunt, Ashby B., and United States. Dept. of Agriculture. Office of Transportation., eds. Protecting perishable foods during transport by truck. U.S. Dept. of Agriculture, Office of Transportation, 1987.

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Spoilage and heating of stored agricultural products: Prevention, detection, and control. Research Branch, Agriculture Canada, 1989.

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Fu, Linglin, Yanbo Wang, and Wangang Zhang. Food Spoilage Microorganisms: Ecology and Control. Taylor & Francis Group, 2017.

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Book chapters on the topic "Spoilage Prevention"

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Singh, Harmanpreet. "Prevention of Three-Dimensional (3D) Printed Food from Spoilage." In Food Printing: 3D Printing in Food Industry. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8121-9_10.

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GILLATT, J. W. "The microbial spoilage of polymer dispersions and its prevention." In Directory of Microbicides for the Protection of Materials. Springer Netherlands, 2004. http://dx.doi.org/10.1007/1-4020-2818-0_13.

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Tusor, B., J. T. Tóth, and A. R. Várkonyi-Kóczy. "Intelligent Pantry: A Low Cost Smart Storage Manager for Food Spoilage Prevention." In Research and Education: Traditions and Innovations. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0379-3_10.

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Mistewicz, Krystian, and Marian Nowak. "Prevention of food spoilage using nanoscale sensors." In Nanobiosensors. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-804301-1.00007-2.

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Saikia, Pratyush, and Ridhi Borah. "INNOVATIVE SOLUTIONS FOR PROCESSING UNDERUTILIZED FRUITS IN INDIA." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 5. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag5p1ch5.

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This document explores the potential of underutilized fruits in India, focusing on their nutritional, medicinal, and cultural significance. These fruits, often specific to particular regions, have faced post-harvest challenges that hinder their widespread utilization. To address these challenges, innovative post-harvest processing machines have been developed. These machines offer tailored solutions to labour-intensive tasks, spoilage prevention, and preservation issues. By integrating traditional knowledge and modern technology, these machines not only enhance productivity and economic growth
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Mitra, Trinankur, S. Nagarjun, S. Thulasiram, et al. "Plant Edible Oils - Detection of Disease-Causing Compounds due to Repeated Heating of Oils." In Herbs for Disease Prevention and Treatment. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815274882124010012.

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The repetitive frying of food items in the same plant edible oil in order to reduce the cost is a common practice among street food vendors. However, repeated heating and frying can cause spoilage of oil by altering the physicochemical and nutritional qualities of cooking oils. The fried food items in the reused and reheated cooking oil lead to various diseases such as cancer, cardiovascular diseases, diabetes, atherosclerosis, etc. The health risks associated with using reused and reheated cooking oil are causing a significant concern in the medical world. The focus of this study was to ident
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Choudhary, Urmila, Basant Kumar Bhinchhar, Vinod Kumar Paswan, Sheela Kharkwal, Satya Prakash Yadav, and Prity Singh. "Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials." In Food Processing – New Insights [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99786.

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Mostly, food packaging employs synthetic materials obtained from nonrenewable sources. These packaging materials are based on petrochemicals and cause substantial environmental problems by producing massive amounts of non-biodegradable solid wastes. Edible coatings and films are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and
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T., Jyothy S., and Mrinal Sarvagya. "Design and Development of Blockchain Integrated IoT System for Pharmaceutical Applications." In Robotics and Automation in Industry 4.0. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815223491124010010.

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The integration of the Internet of Things (IoT) technology in the pharmaceutical industry has the potential to bring about significant advancements and improvements, particularly in areas like supply chain management, drug discovery, and patient monitoring. By leveraging IoT technology in these ways, the pharmaceutical industry can enhance efficiency, improve product quality, ensure patient safety, and mitigate the risks associated with counterfeit drugs in the market. However, it was essential to address cybersecurity concerns to safeguard sensitive data and maintain the integrity of the IoT
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Hinton Jr., Arthur. "Preventing spoilage of poultry meat." In Achieving sustainable production of poultry meat: Volume 1: Safety, quality and sustainability. Burleigh Dodds Science Publishing, 2016. http://dx.doi.org/10.19103/as.2016.0010.19.

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Dweh, Tuward J. "RECOMBINANT DNA TECHNOLOGY IN GENOMIC RESEARCH." In Futuristic Trends in Biotechnology Volume 3 Book 4. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bjbt4p2ch7.

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Recombinant DNA technology joins genetic materials from different organisms through genetic engineering, enabling scientists to modify DNA, create transgenic organisms, and produce therapeutic proteins. It begins with the background, acknowledging the foundational discoveries of ligases, vectors, restriction enzymes, plasmids, and host organisms with techniques such as TALENs, mega-nucleases, zinc finger nucleases, and CRISPR-Cas9, which are acknowledged as influential tools in genetic engineering. Genetically modified organisms (GMOs) are utilised to improve crop traits such as increased yiel
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Conference papers on the topic "Spoilage Prevention"

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Sрakhgiraev, Ismail. "Manufactured Product Quality Control In Organization As The Spoilage Prevention Mean." In SCTCMG 2019 - Social and Cultural Transformations in the Context of Modern Globalism. Cognitive-Crcs, 2019. http://dx.doi.org/10.15405/epsbs.2019.12.04.381.

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Mentu, Juha, Tuija Pirttijärvi, Henry Lindell, and Mirja Salkinoja-Salonen. "Microbiological Control of Pigments and Fillers in Paper Industry." In The Fundamentals of Papermaking Materials, edited by C. F. Baker. Fundamental Research Committee (FRC), Manchester, 1997. http://dx.doi.org/10.15376/frc.1997.2.955.

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Microbial contaminants will decrease the quality of pigments and fillers in paper and board industry. Microbe-caused spoilage of these raw materials as well as indirect deteriorative effects of these spoiled additives on the machine housekeeping, production and hygienic properties of paper products are well-known problems at the mills. The traditional analysis of colony forming units helps both the manufacturer of raw material and his client to understand, what are the major contaminants and their densities in the raw material studied. These methods, unfortunately, are unsatisfying when rapid
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Kaugarenia, Nastassia, Sophie Beaubier, Erwann Durand, et al. "Optimization of Potent Mineral Chelating Peptides Production from Rapeseed Meal Proteins Proteolysis and Peptide Characterizations." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ougk6662.

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Preventing lipid oxidation and microbial spoilage are both major concerns in sectors such as food and cosmetic industries. Biopeptides, arouse great interest to substitute synthetic antioxidants. Some plant proteins, like 2S rapeseed albumins are known presenting antimicrobial properties. In this context, we aimed to valorize total rapeseed meal proteins with controlled enzymatic proteolysis to generate mineral chelating peptides from the 11S globulins fraction while keeping intact the albumins fraction. To do so, screening of proteases on total rapeseed protein isolate was implemented highlig
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Abdullaeva, A. M., L. P. Blinkova, I. G. Seryogin, D. I. Udavliev, S. S. Shikhov, and Yu D. Pakhomov. "PREVENTIVE TREATMENT OF DRYING CHAMBER WITH UV RADIATION AND OZONIZATION FOR PROTECTION AGAINST SPOILAGE OF RAW SMOKED SAUSAGES." In RAP Conference. Sievert Association, 2020. http://dx.doi.org/10.37392/rapproc.2019.42.

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Nikhil, Patil, Mane Dipak, and Manoj J. Deshmukh. "Electronic Based Solar Dryer." In National Conference on Relevance of Engineering and Science for Environment and Society. AIJR Publisher, 2021. http://dx.doi.org/10.21467/proceedings.118.29.

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Drought of fruits and vegetables is a promising food processing technology that increases shelf life of products for almost a year. It is a value of process that can save the losses of seasonal agriculture products. The Solar dryers can be used to carry food dehydration without on electricity. India is most of agriculture-dependent country. Fruits and vegetables are an basically part of human diet providing micronutrients, vitamins, enzymes, and minerals. Most fruits and vegetables it content moisture and water activity. This makes it is vulnerable to bug and other spoilages due to biochemical
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S, Subha, Hari Priyaa M, Asraf Nisha F, Deepika R, and Indhumathi G. "Low Cost Cold Storage for Horticultural Produce." In International Conference on Modern Trends in Engineering and Management (ICMTEM-24). International Journal of Advanced Trends in Engineering and Management, 2024. http://dx.doi.org/10.59544/xwtp4969/icmtem24p3.

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This article presents an interesting Internet of Things (IoT) cold storage management system designed to preserve tomatoes and onions. The system provides precise environmental management to avoid rotting and prolong the shelf life of perishable products by integrating sensors for temperature, humidity, and gas. Important environmental factors are regularly monitored by sensors positioned strategically throughout the storage facility. While gas sensors identify ethylene and other ripening gases and trigger ventilation or ethylene removal systems to slow down ripening and prevent premature spoi
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