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UW-Madison Food Research Institute

Spoilage microorganisms

Reviews on spoilage microorganisms and their control

The FRI Food Safety Reviews are summaries of current scientific literature, focusing on special topics of current interest. These reviews replace the extensive annual food safety literature survey formerly published by FRI, and now number more than 30 since inception of the Briefings in 1996.

The most recent brief [January 2014: What Is Food Allergy?] is currently available to Sponsors Only. Contact FRI Associate Director Kathleen Glass to request access codes.

Jul 2007 Microbial Food Spoilage and Losses and Control Strategies

"Bacteria, yeasts, and molds causing food spoilage, factors affecting shelf-life of meats, dairy products, fish, cereals, vegetables, fruits, and juices." PDF document Read the full text