Spoilage – bacterial spoilage
2016
Zagorec, Monique, M. | Dousset, Xavier, X. | Jaffres, Emmanuel | SECurité des ALIments et Microbiologie (SECALIM) ; Institut National de la Recherche Agronomique (INRA)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) | Benjamin Caballero | Paul M. Finglas | Fidel Toldrá
International audience
Afficher plus [+] Moins [-]anglais. Food products can be spoiled by bacteria, as they provide a rich nutrient source with physicochemical parameters, like pH and water activity, compatible with bacterial growth. In addition, the conditions used during food processing and storage, like temperature, addition of ingredients, and the use of modified atmosphere or vacuum packaging, exert a selective pressure that shapes the development of bacterial communities. Consequently, bacterial spoilage depends on the food matrices, on their production processes, and on their storage conditions. The main characteristics of bacterial spoilage of dairy, meat, and seafood products and products of vegetable origin are presented.
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