food spoilage

food spoilage

[′füd ‚spȯil·ij]
(food engineering)
Deterioration in the color, flavor, odor, or consistency of a food product.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
For example, nanocomposite films can prevent food spoilage by preventing oxygen, carbon dioxide and moisture from reaching fresh meats and other foods, or by measuring pathogenic contamination; others can make packaging increasingly biodegradable.
Improving food quality involves inactivating the microorganisms that cause food spoilage. Currently, the most widely used method for inactivating these bacteria, yeasts and molds is thermal processing.
"It is possible for consumers to detect food spoilage, which can lead to food intoxication, by closely observing the integrity of the can.
At Aspen Court, ALcontrol routinely carry out the testing of food for food spoilage, food poisoning and pathogenic organisms, determine the product composition for labelling purposes, confirm shelf life of products and perform allergen detection.
The proteinaceous nature of these antimicrobial molecules as well as their occurrence in nature has made them potentially useful in foods for preventing microbial foodborne diseases and bacterial food spoilage.
Bacteriophages are viruses that infect bacteria, and their use to control food spoilage bacteria has been investigated by many research groups, including those at the IFR.
Researchers have shown that pressures of 40,000 psi to 80,000 psi at ambient temperatures inactivate vegetative bacteria and enzymes, and destroy most food spoilage yeasts and molds.
Food spoilage by yeasts and moulds can be both expensive for manufacturers and a health hazard for consumers.
As a result, the estimated fraction of food spoilage bacteria inhibited by the spices in each recipe is greater in hot than in cold climates.