Reviews on spoilage microorganisms and their control
Note that most newer Food Safety Reviews require sponsor login.
Information on the composition and microflora (especially yeasts) of brines used with Gouda-style and other cheeses.
This brief literature summary discusses the prevalence and control of Sporolactobacillus in food.
Discusses which gas mixtures are best for modified atmosphere packaging (MAP) to store ready-to-eat (RTE) meat products
A literature review on the isolation of microorganisms from high salt and/or acidic environments (extremophiles/acidophiles/halophiles).
import_contacts Food Safety Brief
A review on spoilage microorganisms, spoilage mechanisms in raw and pasteurized milk, and factors associated with spoilage. Includes a list of microbiological spoilage models, highlighting those which focus on dairy and dairy-based data. By FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
Bacteria, yeasts, and molds causing food spoilage, factors affecting shelf-life of meats, dairy products, fish, cereals, vegetables, fruits, and juices.
import_contacts Food Safety Brief
