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Journal articles on the topic 'Spoilage Prevention'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

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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3

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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4

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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5

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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6

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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8

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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9

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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10

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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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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12

Huang, Xiao-Chen, Ya-Hong Yuan, Chun-Feng Guo, Vassilis Gekas, and Tian-Li Yue. "Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control." Food Reviews International 31, no. 2 (2014): 91–124. http://dx.doi.org/10.1080/87559129.2014.974266.

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13

Kannikulathel Gopidas, Sreekala, and Nagaraj Subramani. "Antimicrobial and antioxidant effects of phlorotannin coating in spoilage prevention of tomato during storage." Journal of Applied Biotechnology & Bioengineering 7, no. 4 (2020): 175–83. http://dx.doi.org/10.15406/jabb.2020.07.00231.

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The microbial flora present on vegetables and fruit is commercially significant as they cause spoilage and potential health risks in consumers. Synthetic chemicals used to combat food microbes posed serious health and environmental hazards leading to the search for natural alternatives. In this study, phlorotannins from three Indian brown seaweeds, Sargassum myriocystum, Turbinariaornata, and Padina tetrastromatica were evaluated for antimicrobial, antioxidant, and fruit spoilage prevention potentials. The crude phlorotannin of Padina with the highest content (0.114±0.0005g kg-1) and antioxida

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14

Ibrahim, Salam A., Raphael D. Ayivi, Tahl Zimmerman, et al. "Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention." Foods 10, no. 12 (2021): 3131. http://dx.doi.org/10.3390/foods10123131.

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In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resu

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Kulagova, К. P., A. A. Pushkar, and O. N. Yudenko. "OPTIMIZATION OF TECHNOLOGICAL MODES OF EXTRACTION OF APPLE SQUEEZES IN THE TECHNOLOGY FOR THE PRODUCTION OF FRUIT DISTILLATES." Food Industry: Science and Technology 14, no. 1(51) (2020): 50–61. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-50-61.

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The article presents the relevance of using apple pomace as a secondary raw material for the production of fruit distillates. The optimal technological conditions for processing apple squeeze by extraction were established, aimed at: maximum extraction of valuable components (sugars, acids, juice residues), prevention of extraction of undesirable components (pectins), prevention of oxidative degradation and microbial spoilage.

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16

Colonna, William, Zifan Wan, S. K. Pankaj, and Kevin M. Keener. "High-Voltage Atmospheric Cold Plasma Treatment of Yeast for Spoilage Prevention." Plasma Medicine 7, no. 2 (2017): 97–107. http://dx.doi.org/10.1615/plasmamed.2017019201.

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17

SUEZAWA, Yasuhiko, and Akira TAMURA. "Spoilage of Food by Halotolerant Lactic Acid Bacteria and its Prevention." JOURNAL OF THE BREWING SOCIETY OF JAPAN 103, no. 2 (2008): 94–99. http://dx.doi.org/10.6013/jbrewsocjapan1988.103.94.

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18

Tomaś, Natalia, and Kamila Myszka. "Current Advances in the Concept of Quorum Sensing-Based Prevention of Spoilage of Fish Products by Pseudomonads." Applied Sciences 12, no. 13 (2022): 6719. http://dx.doi.org/10.3390/app12136719.

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Microbial spoilage of fish is attributed to quorum sensing (QS)-based activities. QS is a communication process between the cells in which microorganisms secrete and sense the specific chemicals (autoinductors, AIs) that regulate proteolysis, lipolysis, and biofilm formation. These activities change the organoleptic characteristics and reduce the safety of the products. Although the microbial community of fish is diverse and may consist of a range of bacterial strains, the deterioration of fish-based products is attributed to the growth and activity of Pseudomonas spp. This work summarizes rec

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19

YAMAZAKI, Koji, Chieko ISODA, Hirokazu TEDZUKA, Yuji KAWAI, and Haruo SHINANO. "Thermal Resistance and Prevention of Spoilage Bacterium, Alicyclobacillus acidoterrestris, in Acidic Beverages." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 12 (1997): 905–11. http://dx.doi.org/10.3136/nskkk.44.905.

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20

Ribes, Susana, Ana Fuentes, Pau Talens, and Jose Manuel Barat. "Prevention of fungal spoilage in food products using natural compounds: A review." Critical Reviews in Food Science and Nutrition 58, no. 12 (2017): 2002–16. http://dx.doi.org/10.1080/10408398.2017.1295017.

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21

Sulistyo, Joko, Prasetyon Sepsi Winarno, Ika Yohanna Pratiwi, Lorent Permata Ridfan, Katherine Mahadewi Pranata, and Raja Munirah Raja Chick. "Preparation of Active Food Packaging and Coating Material Based on Bacterial Cellulose to Increase Food Safety." Jurnal Teknologi dan Industri Pangan 34, no. 1 (2023): 48–61. http://dx.doi.org/10.6066/jtip.2023.34.1.48.

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The use of bacterial probiotic metabolite-based active-packaging and coatings is an innovative approach that has gained widespread attention worldwide. Additionally, its utilization can lead to improvements in qualities and properties of food products. This study was aimed to develop a food spoilage prevention system using active food packaging and coating material in preventing food spoilage while increasing its shelflife. The materials used were bacterial cellulose (BC) based bioplastics fortified with fermented soymilk extracts (FSME) using Lactobacillus acidophilus as the producer of the a

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22

Palamae, Suriya, Umesh Patil, Pitima Sinlapapanya, et al. "Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage." Foods 14, no. 8 (2025): 1421. https://doi.org/10.3390/foods14081421.

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The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4 min (400 MPa) significantly prolonged shelf life and sensory acceptability up to 12 days, maintaining a total viable count (TVC) below 6 log CFU/g. In contrast, the TVC of both the control (without HPP treatment) and 200 MPa-treated samples exceeded this limit by day 0 and 3, respectively. The 400 MPa-treated samples showed a reduced load of psychr

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23

Pardo, E., S. Marín, A. J. Ramos, and V. Sanchis. "Ecophysiology of ochratoxigenicAspergillus ochraceusandPenicillium verrucosumisolates. Predictive models for fungal spoilage prevention – a review." Food Additives and Contaminants 23, no. 4 (2006): 398–410. http://dx.doi.org/10.1080/02652030500376102.

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24

Wright, Mitchell Henry, Ben Matthews, Megan Sarah Jean Arnold, Anthony Carlson Greene, and Ian Edwin Cock. "The prevention of fish spoilage by high antioxidant Australian culinary plants:Shewanella putrefaciensgrowth inhibition." International Journal of Food Science & Technology 51, no. 3 (2016): 801–13. http://dx.doi.org/10.1111/ijfs.13026.

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25

Gerez, Carla Luciana, Maria Ines Torino, Graciela Rollán, and Graciela Font de Valdez. "Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties." Food Control 20, no. 2 (2009): 144–48. http://dx.doi.org/10.1016/j.foodcont.2008.03.005.

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26

Huang, Xianpei, Yuli Lao, Yifeng Pan, et al. "Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review." Molecules 26, no. 2 (2021): 307. http://dx.doi.org/10.3390/molecules26020307.

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The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant

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Huang, Xianpei, Yuli Lao, Yifeng Pan, et al. "Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review." Molecules 26, no. 2 (2021): 307. http://dx.doi.org/10.3390/molecules26020307.

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The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant

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Nicomrat, Duongruitai, and Siriphatr Chamutpong. "A High Potential in Activating Beneficial Indigenous Microbes Involving in the Meat Fermentation Process." Applied Mechanics and Materials 879 (March 2018): 89–94. http://dx.doi.org/10.4028/www.scientific.net/amm.879.89.

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It has been long known for the beneficial activity of meat LAB starters in prevention of the growth of spoilage bacteria. However, the bacteria can also produce favorable conditions for the growth of other beneficial microorganisms as well as eliminate the risk of bacterial growth and prevent meat spoilage. In this study, the LAB starters after isolated from commercial fermented pork were inoculated into the meat in the traditional meat fermentation process. It showed that the bacteria could be lowering pH of the fermentation to 5.2. The results revealed that LAB starters could inhibit pathoge

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Harratt, Ashley, Wenyuan Wu, Peyton Strube, et al. "Comparison of Preservatives for the Prevention of Microbial Spoilage of Apple Pomace During Storage." Foods 14, no. 14 (2025): 2438. https://doi.org/10.3390/foods14142438.

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Apple pomace, a by-product from the production of concentrated juice, is a major contributor to global food waste. Despite its beneficial nutritional profile, apple pomace is predominantly disposed of in landfills. Rapid fermentation and spoilage caused by microorganisms are compounding factors in this demise, despite significant research into upcycling strategies. Thus, there is an unmet need for economical approaches that allow for the preservation of pomace during storage and transportation to centralized processing facilities from regional hubs. To address this challenge, we investigated t

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Kitamoto, H. K., A. Hasebe, S. Ohmomo, E. G. Suto, M. Muraki, and Y. Iimura. "Prevention of Aerobic Spoilage of Maize Silage by a Genetically Modified Killer Yeast, Kluyveromyces lactis, Defective in the Ability To Grow on Lactic Acid." Applied and Environmental Microbiology 65, no. 10 (1999): 4697–700. http://dx.doi.org/10.1128/aem.65.10.4697-4700.1999.

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ABSTRACT In this study, we propose a new process of adding a genetically modified killer yeast to improve the aerobic stability of silage. Previously constructed Kluyveromyces lactis killer strain PCK27, defective in growth on lactic acid due to disruption of the gene coding for phosphoenolpyruvate carboxykinase, a key enzyme for gluconeogenesis, inhibited the growth of Pichia anomalainoculated as an aerobic spoilage yeast and prevented a rise in pH in a model of silage fermentation. This suppressive effect of PCK27 was not only due to growth competition but also due to the killer protein prod

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Shkolnikova, Marina N., Evgeny D. Rozhnov, Yulia V. Golubtsova, Elena E. Banshchikova, and Elena A. Kovtun. "Plant Antioxidants in the Oxidative Mayonnaise Spoilage Study." Food Industry 7, no. 2 (2022): 26–36. http://dx.doi.org/10.29141/2500-1922-2022-7-2-3.

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The article presents the data systematization results on the plant antioxidants use in mayonnaise, that is a popular seasoning at home and in the food industry. The objective disadvantage of fat-containing products is the process of self-oxidation under the influence of a number of factors changing the organoleptic properties of mayonnaise, reducing nutritional value, safety and shelf life. Manufacturers solve the lipid oxidation problem of fat-containing products and the fat phase of mayonnaise by using officially registered antioxidants / oxidation inhibitors mainly of synthetic origin. Due

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Shehu, Haladu Kari, and Ahmadu Tijjani. "STUDIES ON INCIDENCE AND PREVALENCE OF POST-HARVEST FUNGAL SPOILAGE OF MANGO FRUIT IN BAUCHI STATE." Vunoklang Multidisciplinary Journal of Science and Technology Education 11, no. 2 (2023): 70–78. https://doi.org/10.5281/zenodo.8217760.

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This study investigated the incidence and prevalence of post-harvest fungal spoilage of Mango fruit in Bauchi state. Fungal isolate where identified, and their occurrence, re-isolation rates, and measurement over time where analyzed. The findings revealed the prevalence and persistence of specific fungal species, including <em>Aspergillus niger</em> and <em>Collectorium acutatum</em>, which accounted for 17.64% and 29.41% of the occurrences respectively. Measurement of these isolate exhibited varying trends, with <em>Aspergillus niger</em> showing an increasing from 0.57 to 4.03 over the obser

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Spinelli, Ana Cláudia N. F., Anderson S. Sant'Ana, Salatir Rodrigues-Junior, and Pilar R. Massaguer. "Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice." Applied and Environmental Microbiology 75, no. 23 (2009): 7409–16. http://dx.doi.org/10.1128/aem.01400-09.

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ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two

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Chernyavskaya, Y. N., and T. V. Yakovleva. "Study of the influence of various types of treatments on the preservation of quality indicators and the amount of fresh tomatoes losses in the process of storage." Fruit growing and viticulture of South Russia 2, no. 92 (2025): 118–26. https://doi.org/10.30679/2219-5335-2025-2-92-118-126.

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Abstract. In the context of the growing demand for fresh vegetables with high quality indicators and the absence of signs of microbiological and physiological spoilage, the food industry faces the task of preserving the quality and safety of products and increasing their shelf life. Fresh tomatoes are one of the most widely grown and consumed vegetables in the world, characterized by high taste qualities, containing in their composition a high amount of valuable nutrients and biologically active substances that contribute to the prevention of various human diseases. However, tomato fruits have

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Monareng, Nare Jessica, Keabetswe T. Ncube, Charles van Rooi, Mamokoma C. Modiba, and Bohani Mtileni. "A Systematic Review on Microbial Profiling Techniques in Goat Milk: Implications for Probiotics and Shelf-Life." International Journal of Molecular Sciences 26, no. 12 (2025): 5551. https://doi.org/10.3390/ijms26125551.

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Due to its high digestibility, rich nutrient profile, and potential probiotic content, goat milk is an essential nutritional resource, particularly for individuals with cow milk allergies. This review summarises the current state of microbial diversity in goat milk, emphasising the implications for quality, safety, and probiotic potential. This systematic review adhered to PRISMA guidelines, conducting a comprehensive literature search across PubMed, ScienceDirect, and Google Scholar using keywords related to microbial profiling in goat milk. The inclusion criteria targeted English-language st

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Obersteiner, Gudrun, Marta Cociancig, Sandra Luck, and Johannes Mayerhofer. "Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers." Sustainability 13, no. 8 (2021): 4209. http://dx.doi.org/10.3390/su13084209.

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Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains

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GUYNOT, M. E., S. MARÍN, V. SANCHIS, and A. J. RAMOS. "Modified Atmosphere Packaging for Prevention of Mold Spoilage of Bakery Products with Different pH and Water Activity Levels." Journal of Food Protection 66, no. 10 (2003): 1864–72. http://dx.doi.org/10.4315/0362-028x-66.10.1864.

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A sponge cake analog was used to study the influence of pH, water activity (aw), and carbon dioxide (CO2) levels on the growth of seven fungal species commonly causing bakery product spoilage (Eurotium amstelodami, Eurotium herbariorum, Eurotium repens, Eurotium rubrum, Aspergillus niger, Aspergillus flavus, and Penicillium corylophilum). A full factorial design was used. Water activity, CO2, and their interaction were the main factors significantly affecting fungal growth. Water activity at levels of 0.80 to 0.90 had a significant influence on fungal growth and determined the concentration of

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Kimura, Bon. "Modified Atmosphere Packaging of Seafoods. Prevention of Food Spoilage and Poisoning by Modified Atmosphere Packaging." NIPPON SUISAN GAKKAISHI 61, no. 1 (1995): 91–92. http://dx.doi.org/10.2331/suisan.61.91.

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Bullé Rêgo, Ester S., Danilo L. Santos, Maria L. Hernández-Macedo, Francine F. Padilha, and Jorge A. López. "Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing." Process Biochemistry 121 (October 2022): 276–85. http://dx.doi.org/10.1016/j.procbio.2022.07.016.

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Saravani, Morteza, Ali Ehsani, Javad Aliakbarlu, and Zahra Ghasempour. "Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system." Food Science & Nutrition 7, no. 3 (2019): 959–68. http://dx.doi.org/10.1002/fsn3.888.

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Abeni, Fabio, Rosanna Marino, Francesca Petrera, Giulia Segati, Andrea Galli, and Domenico Carminati. "Farm Silage Facilities and Their Management for the Prevention of Anaerobic Bacteria Spore Contamination in Raw Milk." Dairy 2, no. 3 (2021): 500–514. http://dx.doi.org/10.3390/dairy2030040.

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At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of our study was to understand whether in hot summers the silage structures and management may affect the level of ANSB in milk for long-ripening cheese production. A survey of silage facilities, management, and their relationships with silage, TMR, feces, and milk ANSB most probable number (MPN) content was conducted in the Po Valley during summer months. Silo type did not affect the mean ANSB, but only the wideness of their value distribu

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Prof., D. R. Rangari Dr. C. B. Kothare Piyush K. Wadhai Chetan N. Wadafale Rishab Verma Samiksha B. Pote Prof P. P. Tagade. "A Review Study on Effect of Temperature and Humidity on Onion in Storage." International Journal of Advanced Innovative Technology in Engineering 10, no. 2 (2025): 184–90. https://doi.org/10.5281/zenodo.15423985.

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Onions are an important vegetable, but storing them properly is a challenge. Temperature and humidity play a big role in keeping onions fresh. High temperatures cause moisture loss, shrinkage, and sprouting, while very low temperatures can damage their texture. If humidity is too high, onions can develop mold and bacterial infections. If it is too low, they dry out and become lightweight. This review explores how temperature and humidity affect onion storage. It also discusses methods to improve storage, such as controlled atmosphere storage, special packaging, drying, and fumigation. Using th

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Pepe, Olimpia, Giuseppe Blaiotta, Giancarlo Moschetti, Teresa Greco, and Francesco Villani. "Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria." Applied and Environmental Microbiology 69, no. 4 (2003): 2321–29. http://dx.doi.org/10.1128/aem.69.4.2321-2329.2003.

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ABSTRACT Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and seque

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Li, Qike, and Yijia Sun. "Addressing Global Food Waste with Antifungal Preservatives: Insights into Natamycin and Potassium Sorbate." Theoretical and Natural Science 116, no. 1 (2025): 88–95. https://doi.org/10.54254/2753-8818/2025.24225.

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In 2024, the United Nations Environment Programme (UNEP) published the Food Waste Index Report, in which it estimated that global food waste reached 1.05 billion tons in 2022, causing immense greenhouse gas emissions and depletion of resources. Food waste accounts for 8% to 10% of global greenhouse gas emissions, with vast impacts on land and water resources. Microbial spoilage, particularly from fungi, is a leading cause of food loss. Mycotoxins, produced by fungi, pose severe health risks to humans and livestock, making fungal spoilage prevention critical. This paper reviews two widely used

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Potoroko, Irina Yu, Marouane Chemek, and Alena A. Ruskina. "THE IMPACT OF CLIMATE CHANGE ON THE RISKS OF DEFECTS IN WHEAT GRAIN PROCESSING PRODUCTS: SAFETY ISSUES AND PREVENTION STRATEGIES." Bulletin of the South Ural State University Series Food and Biotechnology 12, no. 3 (2024): 5–11. https://doi.org/10.14529/food240301.

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Climate change issues currently define a set of problems for producers of food raw materials in the agro-industrial sector. Scientific understanding of the relationship between climate change and foodborne diseases is crucial for the development of new methods of mitigation and adaptation of processors. Tracking the risk in the process flow allows to minimize the portion of food products that determines the impact on the food industry. Low quality of food raw materials, the presence of negative factors leads to the formation of waste, the amount of waste worldwide remains critically high, acco

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Ola, Antonius R. B., Luther Kadang, and Dionisius Yosama Bagung. "Study Of Kojic Acid Production In Endophytic Fungi And Application In Decay Prevention Tomato (Lycopersicum Esculentum L.)." Chemistry Notes 6, no. 1 (2025): 47–54. https://doi.org/10.35508/cn.v6i1.15270.

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A study of kojic acid production in the endophytic fungi Aspergillus flavus was conducted to identify the effect of kojic acid on efforts to prevent decay and manage the quality of shelf life of tomato fruit (Lycopersicum esculentum L.). The kojic acid obtained showed good results in preventing tomato fruit spoilage. The organoleptic test results on the texture and aroma of tomato rot stated the highest favorability in the test treatment with kojic acid, namely in the treatment of tomato fruit stored by spraying 1% kojic acid. The ability of kojic acid to extend the shelf life of tomato fruit

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Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Managing the Risk of Food Waste in Foodservice Establishments." Sustainability 12, no. 5 (2020): 2050. http://dx.doi.org/10.3390/su12052050.

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Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the c

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Bourouni, Ouissal Chahad, Monia El Bour, Pilar Calo-Mata, Radhia Mraouna, Boudabous Abedellatif, and Jorge Barros-Velàzquez. "Phylogenetic analysis of antimicrobial lactic acid bacteria from farmed seabass Dicentrarchus labrax." Canadian Journal of Microbiology 58, no. 4 (2012): 463–74. http://dx.doi.org/10.1139/w2012-014.

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The use of lactic acid bacteria (LAB) in the prevention or reduction of fish diseases is receiving increasing attention. In the present study, 47 LAB strains were isolated from farmed seabass ( Dicentrarchus labrax ) and were phenotypically and phylogenetically analysed by 16S rDNA and randomly amplified polymorphic DNA – polymerase chain reaction (RAPD–PCR). Their antimicrobial effect was tested in vitro against a wide variety of pathogenic and spoilage bacteria. Most of the strains isolated were enterococci belonging to the following species: Enterococcus faecium (59%), Enterococcus faecalis

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AESAN, Scientific Committee. "Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on fruits and vegetables that have a risk of spoilage when presented for sale to consumers in bulk." Revista del Comité Científico de la AESAN, no. 37 (June 6, 2023): 89–104. https://doi.org/10.5281/zenodo.8385240.

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*This record is given in both English and Spanish In recent years, Spanish legislation has promoted the implementation of a circular economy to minimise the negative effects of waste generation and management.  Thus, Royal Decree 1055/2022 of 27 December on packaging and packaging waste establishes measures aimed at the prevention of waste, the promotion of bulk food sales, the increase of reusable packaging and the promotion of recycling and marking of products. In particular, paragraph 4 of Article 7 states that food retailers shall take the necessary measures to present fresh fruit and

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ROSHANAK, SAHAR, FAKHRI SHAHIDI, FARIDEH TABATABAEI YAZDI, ALI JAVADMANESH, and JEBRAEIL MOVAFFAGH. "Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative." Journal of Food Protection 83, no. 11 (2020): 2018–25. http://dx.doi.org/10.4315/jfp-20-127.

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ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or mi

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