Microbiological spoilage

Smart R. Spooner D.F. (1972) Microbiological spoilage in pharmaceuticals and cosmetics. Soc Cosm Chem, 23, 721-737. 

The use of effective, broad-spectrum biocides is the key to prevention of microbiological spoilage. 

Even at this low alcohol level microbiological spoilage is a hazard. Suggested manufacturing processes are benzoic acid preservation with either sterile filtration or flash-pasteurisation of the syrup, or in-pack pasteurisation. 

Temperature fluctuations can lead to condensation of moisture on the product and, with liquids, formation of a condensate layer on top of the product. This latter problem is well known and can lead to microbiological spoilage as the condensate is preservative free. 

Storage conditions play quite an important role for the overall quality of margarine products. Insufficient or improper storage conditions can lead to several product failures such as sandiness or graininess, oiling out, lack of plasticity, brittleness, or microbiological spoilage for sensitive product types (86). 

Freezing can facilitate lipid oxidation, partly because the competing reactions of microbiological spoilage are avoided and partly because of the concentration effects. Thns, lipid oxidation is relatively more important in frozen muscle tissue than in fresh tissue (Foegeding et al., 1996). 

Conditions of storage and shelf-life, often based only on chemical stability without addressing possible physical or microbiological spoilage that may occur during the use of the product accompanied by a published peer-reviewed reference if available. 

The second category of microbiological spoilage is related fungal or algal growth on surface coatings. 

Microbiological problems in the winery may be cumulative or, seemingly, spontaneous and isolated in occurrence. Fundamental to the control of microbiological spoilage is a well-functioning sanitation program. Chapter 7 deals with the basics of sanitation as well as monitoring success. 

Microbiological spoilage for example water, starch, paracetamol, amphotericin... 

Microbiological spoilage. Mould and yeast as well as bacteria... 

Microbiological spoilage. Foods that have been previously steril-... 

Microbiological spoilage is a persistent and potential problem throughout the production of wine and beer. 

Noseda B, Islam MdT, Eriksson M et al. Microbiological spoilage of vacuum and modified atmospheric packaged Vietnamese Pangasius hypophthalmus fillets. Food Micobiol. 2012 30 408-19. 

Finally, wineries may utilize cost considerations to make this decision. In these cases, the value of the final product does not justify the added cost of sterile packaging. Rather than sterile filtering, the winemaker may opt for the inclusion of chemical preservatives in order to limit risk of microbiological spoilage after bottiing. 

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