The Microbiological Quality of Food

Foodborne Spoilers

Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia

• Publisher: Woodhead Publishing
• Year: 2024
• Edition: 2
• eBook ISBN:
  9780323911313
• Topic: Technology & Engineering
• Subtopic: Microbiology
• Index: Technology & Engineering

The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• List of contributors
• Preface
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Chapter 1 Microbial spoilage of foods: fundamentals
• Chapter 2 The genus Pseudomonas
• Chapter 3 Specific spoilage organisms and other spoiling microorganisms of fish
• Chapter 4 Enterobacteria
• Chapter 5 Lactic acid bacteria as spoilage microorganisms
• Chapter 6 Alicyclobacillus spp.: a spore-forming and spoiling microorganism with thermoacidophilic traits
• Chapter 7 Spore-forming bacteria
• Chapter 8 Fungi
• Chapter 9 Spoilage of milk and dairy products
• Chapter 10 Spoilage of meat and fish
• Chapter 11 Sourdough and bread spoilage microorganisms
• Chapter 12 Canned and heat preserved foods
• Chapter 13 Wine and other alcoholic beverages
• Chapter 14 Vegetables: fermented vegetables and minimally processed vegetables
• Chapter 15 Shelf life definition and predictive approaches—modeling strategies for an effective control of food spoilage
• Chapter 16 The impact of biofilms on food spoilage
• Chapter 17 Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies
• Index