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Fungal Spoilage in Food Processing

Author:
Snyder, Abigail B., Worobo, Randy W.
Source:
Journal of food protection 2018 v.81 no.6 pp. 1035-1040
ISSN:
0362-028X
Subject:
food processing, fungi, heat treatment, microbial growth, oxygen, pH, packaging, preservatives, spoilage, spoilage microorganisms, water activity
Abstract:
Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.