Application of Alternative Food-Preservation Technologies to by Bevilacqua, Antonio Corbo, Maria Rosaria Sinigaglia, Milena

By Bevilacqua, Antonio Corbo, Maria Rosaria Sinigaglia, Milena

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G. Zygosacch. bailii Sorbate Some E. coli strains Nitrites/nitrates Lact. acidophilus Sulphur dioxide Zygosaccharomyces spp. Chlorine Ps. fragi Alcohol Sacch. cerevisiae Irradiation Sporeformers, M. radiodurans, streptococci Candida spp. Acid Most yeasts and moulds Lactic acid bacteria REFERENCES [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] Hine DJ. Shelf-life prediction. In Paine FA, Ed. Modern packaging and distribution systems of food. 62. Labuza TP, Taoukis PS. The relationship between processing and shelf life.

Food Microbiology. An introduction. 2nd ed. Washington DC, ASM Press 2008; pp. 7794. Hayes PR. Food Microbiology and Hygiene. London: Elsevier 1985. Huisin’t Veld JHJ. Microbial and biochemical spoilage of foods: an overview. Int J Food Microbiol 1996; 33: 1-18. Jay JM. Indicators of food microbial quality and safety. In: Jay JM, Ed. Modern Food Microbiology. 4th ed. New York: Chapman & Hall 1992; pp. 413– 33. htm, [Accessed October 22, 2009]. Bevilacqua A, Corbo MR, Sinigaglia M. Combined effects of modified atmosphere packaging and thymol for prolonging the shelf life of caprese salad.

GRAM POSITIVE SPORE-FORMING BACTERIA  This group of microorganisms is of particular significance due to their ability to produce spores, which can survive heat treatments and germinate under suitable conditions and start the spoilage. They are mainly involved in the spoilage of the canned foods. 32 Application of Alternative Food-Preservation Technologies Speranza et al. : this genus includes mainly aerobic species, involved in the spoilage of milk (some psychrotrophic strains) (sweet curdling and bitty cream spoilage), ropy spoilage of bread (B.

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