Aerobic spoilage

The recent trend towards polyethylene terephthalate (PET) packaging presents its own problems. Typically PET containers cannot be hot filled around 50°C is the upper temperature, although some recent types can be heated to 85°C. They are also permeable to oxygen (Rodriguez el al., 1992), which allows the growth of aerobic spoilage agents. 

Various mildly cooked chilled product are also marketed under MAP, packaged with elevated concentrations of CO2 over the product. CO2 suppresses the growth of aerobic spoilage bacteria. Special versions of cook-chill foods are the sous-vides. Sous-vide is a process where the food is cooked under controlled conditions of temperature and time under 100°C inside heat stable, vacuumed plastic pouches [73]. 

Dominant microbiota Baker s yeast dominant, 10 -10 cfu/g lactic acid bacteria Lactobacilli and sourdough yeasts Lactobacilli, sometimes aerobic spoilage yeasts ... 

Cloudiness and off-flavors. Volatile phenols (4-vinylguaiacol), ethyl acetate, amyl acetate (higher alcohols). Aerobic spoilage potential limited to beers stored in the presence of air. However, under suitable conditions, they grow rapidly and often give rise to films on the surface of the beer as well as resulting in the production of hazes and off-flavors. 

Secondary fermentation or aerobic spoilage can occur when the silage is being fed. This is particularly the case if the rate at which a clamp is being used is fairly slow, or if the size of the face exposed is large. Aerobic bacteria, yeasts and... 

Prevent growth of aerobic pathogens and spoilage organisms, including molds, on food. 

The considerable extension of the shelf life by doses as low as 1 kGy under aerobic conditions is due to the radiation sensitivity of Pseudomonas spp. [46] and other Gramnegative bacteria mainly associated with spoilage of fresh meat and poultry. Also, a... 

Acetic acid content is used as a criterion for aerobic bacterial spoilage in wines. We can easily analyze two wines and determine that one has a lower volatile acidity than the other. But by every available standard of product quality judgment, the wine with the higher level of acetic acid may be the superior product. It is no accident that Subpart ZZ, Part 240, Title 26 of the Code of Federal Regulations allows the direct addition of acetic acid to correct natural deficiencies in grape wine. As sanitation practices have improved, the so-called natural acetic acid content diminished, and this has been correlated with lower consumer acceptance in certain cases (2). 

Full Tanks. A sound tank that is kept adsolutely full cannot have any significant amount of spoilage from film yeast, aerobic bacteria, or the direct effects of oxygen reaction. 

Daryaei etal. (2006,2008) indicated that high-pressure processing (300-600MPa, 5 min) is an effective process to control residual viable count of Lactococcus in fresh lactic curd cheese incubated aerobically or anaerobically. Spoilage yeasts and titrat-able acidity could also be controlled. The product shelf life could be extended up to... 

Meat spoilage is generally classified depending on whether it is aerobic or... 

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