Microbial Aspects of Food Quality and Spoilage

Food microbiology is to discuss all the microbial aspects of food spoilage and quality. During harvesting, food processing and downstream operations food may become contaminated with a wide range of microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity for light, oxygen and cross contamination during harvesting, slaughter and processing in combination with temperature abuse For fresh foods the primary food quality changes may be categorized as (i) oxidation of lipids and pigments in fat-containing foods resulting in undesirable flavours, formation of compounds with adverse biological effects or discoloration (ii)  bacterial growth and metabolism resulting in possible pH-changes and formation of toxic compounds, off-odours, gas and slime-formation.

  • Spoilage and HACCP
  • Quantitative detection and identification methods for microbial spoilage
  • Detection, identification and enumeration methods for spoilage yeasts
  • Detection, identification and enumeration methods for spoilage molds
  • Modelling microbial food spoilage
  • Determining the stability and self-life of foods
  • Managing microbial food spoilage

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