Recently the numbers of spoilage incidents in food industry by the species of Thermoascus are increasing, but the risk of food spoilage have never been evaluated. It became obvious that their heat-resistances were higher than those of other heat-resist fungi, Byssochlamys, Hamigera and Neosartorya by our analyses. On the other hand, Thermoascus aurantiacus and Byssochlamys verrucosa had the idh...

Food safety plays important role in countries economy and human health. The integrated IoT-based online monitoring approach using smart logistics can address the critical needs of reducing food waste, increasing transportation efficiency, tracking contamination. Majority consumers only pay attention to ingredients used their nutritional value. parameters like humidity, bacteria, temperature are...

The Sordariomycetes fungus Neonectria ditissima is a major pathogen of apples, causing canker on trees and fruit spoilage. We report here the draft genome sequence of a European strain isolated from cankerous tissue.

The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inocula...

Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers' health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world's food supply. The main goal of the quality management is to reduce the time interval between th...

Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable "fingerprints." Spoilage in meat is the result of decomposition and the formation of metabolites caused by the growth a...

Spoilage of food is a worldwide concern because poor faulty packaging material. Today the evolution nanotechnology in industry provides several benefits preservation, processing, and packaging. Nano has found many applications industry. such as oxygen (O2) scavengers, moisture antimicrobial, gas barrier properties, strength, flexibility, keeping an eye on freshness, etc. These nanomaterials hel...

Stevia rebaudiana Bertoni, is an ancient perennial shrub of South America, with great potential as a crop for the production of high-power natural sweetener. Due to its chemical composition and content of the phytochemical compounds, it is suitable as a raw material for the extraction and production of functional foods. Diterpene glycosides component of low-calorie sweetener is approximately 30...