Emiria Soendjojo is a senior majoring in food science. As a sophomore in Dr. Lisa Mauer’s lab, she learned standard microbiological laboratory techniques and applied them to the analysis of fresh produce obtained from grocery stores and farmers’ markets. Following this research experience, Soendjojo worked with H. J. Heinz Company in Escalon, California, as a microbiologist intern on a spoilage...

The global demands compel a consistent food supply that too in good quality. These demands are fulfilled by the intensive aquaculture practices in particular to provide enormous quantities of protein rich food. Fish reaches the consumers either in fresh or processed conditions. The advantage of preservation is to reduce wastage of fresh products, extends the shelf life, develops, value added pr...

While the potential emergence of food spoilage and pathogenic bacteria with resistance to lantibiotics is a concern, the creation of derivatives of starter cultures and adjuncts that can grow in the presence of these antimicrobials may have applications in food fermentations. Here a bank of Lactococcus lactis IL1403 mutants was created and screened, and a number of novel genetic loci involved i...

It has been a challenging task to manage perishable food supply chains because of the perishable product’s short lifetime, the possible spoilage of the product due to its deterioration nature, and the retail demand uncertainty. All of these factors can lead to a significant amount of shortage of food items and a substantial retail loss. The recent development of tracing and tracking technologie...

The establishment of validated methodologies for the determination of food shelf-life is currently demanded by both food industries and Health Authorities at national and international scale. It is well known that most foods are perishable, since they are subjected to modifications in their structure, composition and properties during storage before consumption. These changes are of physico-che...

One of the most important concerns for food industry is safety. Predictive microbiology is the application of mathematical models to describe microbial behavior in order to prevent food spoilage as well as food-borne illness. Because of complexity of microbial behavior and food systems, predictive microbiology presents some limitations. System dynamics could be a useful alternative and compleme...

Why irradiate food products? Approximately 25% of all food products are lost after harvesting due to insects, vermin, and spoilage. Currently, a significant number of chemicals are used on food products for preserving/preventing insect losses. In roots and tubers, sprouting can be a major cause of losses. In developing countries where handling, transportation, and storage conditions are less ad...

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 ...

Beef is a commercially important and widely consumed muscle food and central to the protein intake of many societies. In the food industry no technology exists for the rapid and accurate detection of microbiologically spoiled or contaminated beef. Fourier transform infrared (FT-IR) spectroscopy is a rapid, reagentless and non-destructive analytical technique whose continued development is resul...

High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L...