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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Citation

Odeyemi, OA and Alegbeleye, OO and Strateva, M and Stratev, D, Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin, Comprehensive Reviews in Food Science and Food Safety, 19 pp. 311-331. ISSN 1541-4337 (2020) [Refereed Article]


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DOI: doi:10.1111/1541-4337.12526

Abstract

The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

Item Details

Item Type:Refereed Article
Keywords:food safety and quality, food supply chain, microbial community, microbial spoilage, shelf-life
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Carcass Meat (incl. Fish and Seafood)
UTAS Author:Odeyemi, OA (Dr Olumide Odeyemi)
ID Code:136869
Year Published:2020
Deposited By:Ecology and Biodiversity
Deposited On:2020-01-21
Last Modified:2020-03-04
Downloads:0

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