Spoilage organisms

Tests and counting methods for specific spoilage organisms will vary widely depending on the type of produce (see Chapter 8). However, if a spoilage 

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Pasteurization The proeess of mild heating to kill partieular spoilage organisms or pathogens. 

The isolation of a particular microorganism fiem a markedly spoiled product does not necessarily mean that it was the initiator of the attack. It could be a secondaiy opportunist contaminant which has overgrown the primary spoilage organism once the physico-chemical properties had been favourably modified by the primary spoiler. 

Diaz, C. and Hotchkiss, J.H. (1996) Comparative growth of Escherichia coli 0157 H7, spoilage organisms and shlef-life of shredded iceberg lettuce stored under modified atmospheres . Journal of the Science of Food and Agriculture, 70, 433-438. 

In general, the longevity of long life products is due to their low moisture content, which is too low for spoilage organisms to grow. 

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

In addition to detection of contaminants and spoilage organisms, this approach could be used to localize specific proteins or other important components in food products. 

Toledo RT, Escher FE, Ayres JC (1998) Sporocidal properties of hydrogen peroxide against food spoilage organisms. Appl Microbiol 26 592-597... 

The purpose of pasteurization, as it is practiced in the domestic industry today, is to destroy spoilage organisms, inactivate enzymes, or both. Heating to temperatures of only 150°F (65.6°C) will destroy most spoilage organisms but some heat resistant molds may require pasteurization temperatures as high as 210°F (98.9°C) for control. 

Sugar confectionery products keep well compared with most other food products. Their long life ensues because spoilage organisms cannot grow, and the reason that they cannot grow is because the moisture content is too low. 

The commercial sterilization procedure uses suflBcient heat to inactivate spores of pathogenic or spoilage organisms. Sterilization usually is used in conjunction with anaerobic storage conditions (68,80),... 

Edwards, C.G., Haag, K.M., Collins, M.D., Hutson, R.A., and Huang, Y.C. 1998. Lactobacillus kunkeeisp. nov. A spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84, 698-702. 

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