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Microbial Contamination and Food Degradation
2018, Pages 49-84

Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance

Maryoris E.S.Lopez*, Marco T.P.Gontijo**, Delaine M.G.Boggione**, Luiz A.A.Albino**, Laís S.Batalha**, Regina C.S.Mendonça

Universidad de Córdoba, Montería, Colombia.

Abstract

Most foods constitute a rich source of nutrients for microbial development. Besides microorganisms, metabolic compounds, such as enzymes leads to contamination, spoilage, and degradation. Antimicrobials has been widely used to combat spoilage and pathogenic microorganism in several areas that involve human and animal health, including the food chain. Usually, problems in the supply and processing chain could change the environmental conditions of food and promote the growth of these microbial agents. Besides the food changes, some microbial agents can produce toxins and cause several illness to consumers. Several techniques are used in the food industry to detect the food-microbial contamination. Moreover, new methodologies are being developed to prevent and control these contaminants and their resistance to antimicrobials. This chapter will discuss the biochemistry, nutritional and sensorial effects caused by the microbial contamination of beverages, dairy, meat and egg products, fruits and vegetables, canned foods, and others. In addition, we will discuss the current and the future technologies used to prevent, detect, and control the food contamination and degradation.

Keywords: spoilage, food products, bacteria, pathogens, fungi, bacteriophage, conservation methods, microbiological contamination, bacterial resistance.

 
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