Fungal Spoilage in Food Processing

Journal of Food Protection
Abigail B Snyder, Randy W Worobo

Abstract

Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

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Apr 17, 2016·International Journal of Food Microbiology·Abigail B SnyderRandy W Worobo

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Citations

Dec 11, 2020·Letters in Applied Microbiology·M J Pascoe, J-Y Maillard
Jan 23, 2021·Critical Reviews in Food Science and Nutrition·Laila N ShwaikiKieran M Lynch
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Carlos A PintoJorge A Saraiva
Feb 24, 2021·Revista Argentina de microbiología·María Luján CapraJorge A Reinheimer
Apr 4, 2021·Foods·Monika KrahulcováLucia Bírošová
Apr 10, 2021·Frontiers in Pharmacology·Bee-Hui YeoOi-Ming Lai
Nov 4, 2021·Journal of Food Science·M E Pérez-ReyesMaria Elena Sosa-Morales

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