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Apr 3, 2024 · Microbial food spoilage is typically caused by growth of microorganisms and the associated enzymatic activities; however, it can also be caused by microbially produced enzymes that are...
Jun 7, 2024 · Most countries have documented significant increases in the incidence of diseases caused by microorganisms in food over the past few decades. Microbial hazards in food include bacteria such as Salmonella, viruses such as Norovirus, parasites such as trematodes as well as prions.
Apr 19, 2023 · In this review, we look at the different applications of microorganisms in food, and examine the history, state-of-the-art and potential to disrupt current foods systems.
Apr 1, 2008 · High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms.
- Kiera M. Considine, Alan L. Kelly, Gerald F. Fitzgerald, Colin Hill, Roy D. Sleator
- 2008
Mar 4, 2024 · Microorganisms like bacteria, fungi, molds, and yeasts cause food deterioration and foodborne illnesses, especially in highly perishable foods. It can be prevented by lowering pH, controlling water activity, adjusting temperature, properly packaging, and using preservatives ( Tianli et al., 2014 ).
While thermal processing, in which foods are heated up to a certain temperature between 50 to 150 °C, is effective to kill pathogenic microorganisms, it causes changes in sensory and organoleptic characteristics of foods (Kong et al., 2007).
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In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
