Bacterial spoilage

DMDM hydantoin is used in shampoos and cosmetics to prevent molds, mildews, and bacterial spoilage. 

Two widely used preservatives, DM DM hydantoin and imidazo-lidinyl urea, are ingredients used in many shampoos to prevent fungal and bacterial spoilage. They release formaldehyde to kill germs. 

To control bacteria on skin and surfaces To protect from bacterial spoilage To protect from fungal attack and spoilage To protect against insects To protect against algae... 

Alkylpyrazines produced by bacterial spoilage of heat-treated and gamma-irradiated coconut. Chem Ind (London) 1987 1987(16) 567-568. 

Sorbitol and Mannitol. Sorbitol is present in fruits but not in grapes. A method for its determination is required to detect illegal blending of fruit wines with grape wines. Mannitol is produced by bacterial spoilage. Sorbitol dehydrogenase and thin-layer chromatography have been used for their simultaneous determination (5). 

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). 

The consequences of contamination are largely irreversible, contagious, and calamitous. Unchecked bacterial spoilage in barrels can rapidly change the flavor of the whole wine inventory. Usually, because of the insulating nature of wood fiber, re-sterilization of badly infected barrels is impossible. The barrels should be burned and replaced without further delay. It is important to detect barrel spoilage early in the cycle. 

Mather, D. W. and Babel, F. J. 1959. Inhibition of certain types of bacterial spoilage in creamed cottage cheese by the use of a creaming mixture prepared with Streptococcus citrovorus. J. Dairy Sci. 42, 1917-1926. 

Battey, A.S. and Schaffner, D.W. (2001) Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans Journal of Applied Microbiology 91(2), 237-247. 

Daily sugar and temperature readings were made. For red wines, the fermentation lasted 5-7 days and the wine was drawn off the pomace essentially dry. If raisins or half-dried grapes are present, the fermentation ceased with 1-4 percent residual sugar and lactic bacterial spoilage ensued. Such wine should be distilled, he recommended. He added that if blended with other sound wine, it will contaminate that wine as well. 

Legal requirements for butter vary considerably in different countries. For example, in Europe, butter must contain 82% fat, and in France, it may contain a maximum of 16% moisture (62). In some tropical parts of the world, milkfat is used in nearly anhydrous form, because it is less susceptible to bacterial spoilage. This product is known as ghee. In the Middle East and India, ghee is prepared from heated cow or buffalo milk. 

Vaughn, R.H. 1955. Bacterial spoilage of wines with special reference to California conditions. Adv. Food Res. 6, 67-108. 

How is it possible that of two nonsterilized intermediate-moisture foods of about the same type, of the same water activity, and at the same temperature, one shows bacterial spoilage and the other does not ... 

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