Food spoilage—interactions between food spoilage bacteria

Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...

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Veröffentlicht in:	International journal of food microbiology 2002-09, Vol.78 (1), p.79-97
Hauptverfasser:	Gram, Lone, Ravn, Lars, Rasch, Maria, Bruhn, Jesper Bartholin, Christensen, Allan B, Givskov, Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Antagonism Bacteria - growth & development Bacterial Physiological Phenomena Biogenic Amines - analysis Biological and medical sciences Food Contamination - analysis Food Handling - methods Food industries Food Microbiology Food Preservation Food spoilage Fundamental and applied biological sciences. Psychology Homoserine - analysis Hydrogen-Ion Concentration Metabiosis N-Acyl homoserine lactones Oxygen Pseudomonas - physiology Quorum sensing Siderophores Specific spoilage organisms Temperature Water
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