Yeast adhesion to and biofilm formation on surfaces is present in many different environments. In food industry, biofilms may be a source of contaminations, causing food spoilage and reducing quality of products. Candida and Pichia are two common yeast genera involved in the spoilage of some food products. The aim of this study is to assess the potential of Candida and Pichia species to adhere ...

The use of preservatives in food stuffs and beverages is essential in order to prevent spoilage due to microbial growth or undesirable chemical changes. However, the use of synthetic additives has been associated with various health problems. Therefore, consumers have turned suspicious and obverted towards ingredients from natural sources. This tendency has driven food industry in further searc...

  Food packaging is used to maintain the safety and quality of food during distribution and storage and to protect them from adverse internal and external conditions, such as water vapor, spoilage due to microorganisms, moisture, light, and dust. In this regard, lots of research studies have been done to increase shelf life, safety, and quality to create suitable physico...

There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds. This is due to recent international agreement...

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a ‘‘natural’’ system. Nevertheless an ecosystem it is and an important one, because food plants and the fungi that colonise their fruiting parts (seeds and fruit) have been co-evolving for millennia. The seed and nut caches of rodents have provided a niche for the development of storage fungi. Fallen fruit, as th...

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a ‘‘natural’’ system. Nevertheless an ecosystem it is and an important one, because food plants and the fungi that colonise their fruiting parts (seeds and fruit) have been co-evolving for millennia. The seed and nut caches of rodents have provided a niche for the development of storage fungi. Fallen fruit, as th...

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a ‘‘natural’’ system. Nevertheless an ecosystem it is and an important one, because food plants and the fungi that colonise their fruiting parts (seeds and fruit) have been co-evolving for millennia. The seed and nut caches of rodents have provided a niche for the development of storage fungi. Fallen fruit, as th...

Food spoilage is caused by the undesirable growth of microorganisms in food products. This can lead to global loss and waste food. It estimated that 1.3 billion tons edible produced for human consumption either lost or wasted each year. Different preservation techniques have been developed prevent this spoilage; however, problem still occurs. Plants ability produce compounds protect themselves ...

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a ‘‘natural’’ system. Nevertheless an ecosystem it is and an important one, because food plants and the fungi that colonise their fruiting parts (seeds and fruit) have been co-evolving for millennia. The seed and nut caches of rodents have provided a niche for the development of storage fungi. Fallen fruit, as th...

background essential oils (eos) possess antibacterial properties and represent a natural source to treat infections and prevent food spoilage. their chemical composition might be affected by the environmental condition and the developmental growth stages of the plant. objectives the current study aimed to determine the variations in chemical compositions and antimicrobial activities of the eos ...