Spoilage bacteria

Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M (2002) Food spoilage -interactions between food spoilage bacteria. Int J Food Microbiol (Sep 15) 78 79-97... 

Okuzumi et al. (1990) investigated the relationship between microflora on horse mackerel (Trachurus japonicus) and the dominant spoilage bacteria. The results of their study showed that Pseudomonas I/II, Pseudomonas III/IV-NH, Vibrio, and Photobacterium were dominant when high levels of putrescine, cadaverine, and histamine were detected. 

Hadjok, C., Mittal, G. S., and Warriner, K. (2008). Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide. J. Appl. Microbiol. 104,1014-1024. 

Various mildly eooked ehilled produet are also marketed under MAP, paekaged with elevated concentrations of CO2 over the produet. CO2 suppresses the growth of aerobie spoilage bacteria. Speeial versions of eook-ehill foods are the sous-vides. Sous-vide is a process where the food is eooked under eontrolled eonditions of temperature and time under 100°C inside heat stable, vacuumed plastic pouches [73]. 

Another chemical method for measuring freshness, that is more rapid, continuous, and less destructive than other methods is the detection of volatile trimethylamine (TMA), dimethylamine (DMA), monomethylamine (MMA), and ammonia 14,15). Trimethylamine oxide (TMAO) is a decomposition product of proteins as well as present in excretions of fish 16). Spoilage bacteria can reduce TMAO to TMA plus small amounts of DMA, MMA, and ammonia. Tissue TMA levels have be correlated with the pungent odor associated with spoiled seafood as well as total bacterial counts 14). Researchers incorporated a test strip... 

Vasavada, R and Heperkan, D. (2002) Non-thermal alternative processing technologies for the control of spoilage bacteria in fruit juices and fruit-based drinks. Food Safety Magazine 8(1), 8-13, 46-8. 

Phillips, J.D., Griffiths, M.W., Muir, D.D. 1981. Growth and associated enzymic activity of spoilage bacteria in pasteurised double cream. J. Soc. Dairy Technol. 34, 113-119. 

Currently, the most common commercial application for lantibiotics is as a preservative in the food industry to combat food-home pathogens and spoilage bacteria, but many other uses are under active investigation. Duramycin has been shown to increase chloride transport in nasal epithelial cells of cystic fibrosis patients (13), which in turn increases the fluidity of mucus in the lungs and airway and decreases the patient s susceptibility to infections. Furthermore, several lantibiotics have shown potent activities against multidrug resistant pathogenic bacterial strains. Combined with the development of new techniques to alter the structures of lantibiotics, the future will likely see detailed SAR studies that may result in improved variants. 

The previously mentioned types of fish contain free histidine in their musculature. During spoilage, bacteria on the surface of the fish enzymatically convert histidine to histamine and saurine, which are responsible for the symptoms. The Food and Drug Administration considers levels of histamine >50 mg per 100 g of fish potentially toxic. 

The storage condition of raw materials, particularly hygroscopic substances, is important, and as a minimum water activity (Aw) of 0.70 is required for osmophilic yeasts, 0.80 for most spoilage moulds and 0.91 for most spoilage bacteria, precautions should be taken to ensure that dry materials are held below these levels. Some packaging used for raw materials, such as unlined paper sacks, may absorb moisture and may itself be subject to microbial deterioration and so contaminate the contents. For this reason polythene-lined sacks are preferable. Some liquid or semi-solid raw materials contain preservatives, but others such as syrups depend upon osmotic pressure to prevent the growth of os-mophiles, which are often present. With this type of material it is important that they are held at a con-... 

Shelef, L.A., Jyothi, E.K. and Bulgarelli, M.A. 1984. Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods. J. Food Sci. 49 737-740. 

Unlike the breast muscle (pH 5.7-5.9) of the poultry carcass, poultry leg muscle has a pH of 6.4-67. The higher pH has an impact on the growth of certain spoilage bacteria and as a result, the leg tends to spoil more quickly than breast meat. High pH of the skin also plays a role in such contamination (Gonzalez-Fandos and Dominguez, 2007). 

Spoilage bacteria and fungi (especially yeasts) on or in fruit hinders the production of minimally processed fruit yogurt. However, the use of synthetic preservatives is known to reduce the natural sensory appeal of these yogurts (Penney et al., 2004). 

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