Abstract
This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.
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Clavero, R. (2010). Solving Microbial Spoilage Problems in Processed Foods. In: Kornacki, J. (eds) Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-5518-0_3
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DOI: https://doi.org/10.1007/978-1-4419-5518-0_3
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