food spoilage

food spoilage

[′füd ‚spȯil·ij]
(food engineering)
Deterioration in the color, flavor, odor, or consistency of a food product.
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.
Reducing food damage in transit/storage through improved and fit-for-purpose packaging; Extending shelf and product life with innovative technologies and materials; Adapting packaging design to evolving socio-demographics; Achieving packaging traceability for better inventory management that reduces food spoilage.
"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.
Kumars research enhances the ability of packaging polymers to prevent oxygen diffusion when oxygen seeps into sealed food containers and speeds up the food spoilage process in addition to creating high-quality food containers that retain the freshness of foods for longer.
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.
Vacuum or modified air packagings are highly effective ways of preventing food spoilage. The current guidance on shelf-life of chilled vacuum or modified air packaged products focuses on Clostridium botulinum as being the main microbiological risk to the consumer.
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.