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Microbiological Spoilage of Acidified Specialty Products

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Compendium of the Microbiological Spoilage of Foods and Beverages

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Acidified specialty products or condiments are among the most microbiologically stable and safe food products. Often formulated, packaged, and distributed without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.

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Authors and Affiliations

  1. Cargill, Inc., Corp. Food Safety & Reg. Affairs, 5814 Oakview Circle, 55345, Minnetonka, MN, USA

    William H. Sperber

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  1. William H. Sperber
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Correspondence to William H. Sperber .

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Editors and Affiliations

  1. Cargill, Inc. - Microbiology, Oakview Circle 5814, Minnetonka, 55345, USA

    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

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Sperber, W.H. (2009). Microbiological Spoilage of Acidified Specialty Products. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_10

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