The Microbial Spoilage of Foods

摘要: Spoilage occurs when bacterial nos. exceed ca. 108/g or cm2. To achieve counts of this size over short periods time, the individual parameters pH, Eh, aw, and temp. must be optimal for spoilage flora. is delayed if one more parameter not optimal, prevented most/all are unsuitable The relative speed at which a given food will spoil, type that ensue, predominant flora can all predicted careful attention paid to above parameters. These principles illustrated by use wide variety foods with emphasis upon mechanisms action Vacuum packaging C02 atmospheres extend shelf-life lead shift in flora, basis consequences discussed.