The objective of this study was to investigate the adhesion of isolated spoilage bacteria to packaging materials used in the food industry. Microorganisms were isolated from commercial fruit-flavored mineral water in plastic bottles with flocks as a visual defect. The Gram-negative rods were identified using the molecular method through the amplification of a partial region of the 16S rRNA gene...

BACKGROUND Despite the proven relevance of Pseudomonas fluorescens as a spoilage microorganism in milk, fresh meats and refrigerated food products and the recognized potential of bacteriophages as sanitation agents, so far no phages specific for P. fluorescens isolates from dairy industry have been closely characterized in view of their lytic efficiency. Here we describe the isolation and chara...

The ability of two strains of Trichoderma, isolated from food, to produce the Volatile Organic Compounds 1,3-pentadiene and styrene was investigated. One of the strains had been implicated in a case of food spoilage involving the production of both compounds. In vitro in potato dextrose broth, the strains produced both 1,3-pentadiene and styrene within 5 days in the presence of sorbic acid and ...

Treatment of food with ionizing energy-'food irradiation'is finally becoming reality in many countries. The benefits include an improvement in food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe and wholesome, consumers should be able to make their own free choice between irradiated and non-irradiated food. For this purpese labelling is indisp...

The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...

The definition of food quality may differ for processors and consumers, but generally organoleptic characteristics, such as flavour, odour and appearance, as well as extended shelf life are among the most important of its attributes. Spoilage of food by microbial contamination may occur at any point during production, altering any one or all of these characteristics renders the product unusable...

Foeniculum vulgare Mill. commonly known as fennel, belongs to family Apiaceae. The aqueous and alcoholic seed extracts of Foeniculum vulgare Mill. were evaluated for their antifungal activity against Alternaria alternata, Mucor rouxii and Aspergillus flavus. The method used for determination of antifungal activity of both aqueous and alcoholic seed extracts was agar well diffusion method. The a...

Fish quality has a direct impact on market price and its accurate assessment and prediction are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations. In this work we present a general methodology to derive predictive models of fish freshness under different storage conditions. The ap...

Since about over a quarter of our harvested food is lost due to various kinds of wastage and spoilage, food preservation is no less important than food production. It is sounder policy to conserve what is produced than to produce more to compensate for subsequent losses Besides the prevention of losses, demand is also growing in both the developed and the developing countries for food which is ...