Meat spoilage during low temperature can be considered as an ecological phenomenon, which encompasses the changes of the available substrata, during the prevailing of a particular microbial association of specific spoilage organisms. In fact, spoilage of meat (Chicken, Mutton and Beef) depends on a temperature and duration of storage time. These specific spoilage organisms are the consequence o...

We present a formal model of Janzen's influential theory that competition for resources between microbes and vertebrates causes microbes to be selected to make these resources unpalatable to vertebrates. That is, fruit rots, seeds mould and meat spoils, in part, because microbes gain a selective advantage if they can alter the properties of these resources to avoid losing the resources to verte...

The spoilage of beer by bacteria is of great concern to the brewer as this can lead to turbidity and abnormal flavors. The polymerase chain reaction (PCR) method for detection of beer-spoilage bacteria is highly specific and provides results much faster than traditional microbiology techniques. However, one of the drawbacks is the inability to differentiate between live and dead cells. In this ...

In this article the factors likely to cause spoilage of the drugs of the Indian systems of medicine are reviewed. Methods for the prevention of spoilage are discussed. The results of a limited study carried out on the stability of a few selected drug preparations representing the main dosage forms are also presented.

The genus Megasphaera harbors important spoilage organisms that cause beer spoilage by producing off flavors, undesirable aroma, and turbidity. Megasphaera cerevisiae is mainly found in nonpasteurized low-alcohol beer. In this study, we report the draft genome of the type strain of the genus, M. cerevisiae strain PAT 1(T).

Food spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of ...

Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811, in Association with Specific Spoilage Reactions † Per Johansson,‡ Lars Paulin,‡ Elina Säde, Noora Salovuori, Edward R. Alatalo, K. Johanna Björkroth,‡* and Petri Auvinen‡ Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland, and Institute of Biotechnology, Uni...

context food spoilage has been a common problem throughout history, and much of the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. thus, using chemical substances could prevent or delay food spoilage and this has led to the great success of these compounds in the treatment of human diseases. sodium benzoate is one of the synthetic additives ...

Microbiological safety is one of the cornerstones of quality control in the food industry. Identification and quantification of spoilage bacteria in pasteurized milk and meat in the food industry currently relies on accurate and sensitive yet time-consuming techniques which give retrospective values for microbial contamination. Matrix-assisted laser desorption/ionization time-of-flight mass spe...

Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its she...