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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

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Abstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
Item Type: | Article |
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Authors/Creators: | Odeyemi, OA and Alegbeleye, OO and Strateva, M and Stratev, D |
Keywords: | food safety and quality, food supply chain, microbial community, microbial spoilage, shelf-life |
Journal or Publication Title: | Comprehensive Reviews in Food Science and Food Safety |
Publisher: | Institute of Food Technologists |
ISSN: | 1541-4337 |
DOI / ID Number: | 10.1111/1541-4337.12526 |
Copyright Information: | © 2020 Institute of Food Technologists® |
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