According to the Oxford English Dictionary to spoil is to 'deprive of good or effective qualities'. When a food is spoiled its characteristics are changed so that it is no longer acceptable. Such changes may not always be microbiological in origin; a product may become unacceptable as a result of insect damage, drying out, discolouration, staling or rancidity for instance, [...]
The following article will guide you about how to describe a heat process. Heating processes are neither uniform nor instantaneous. To be able to compare the lethal effect of different processes it is necessary for us to have some common currency to describe them. For appertization processes this is known as the F value; a parameter which expresses the integrated [...]
In this article we will discuss about predictive food microbiology. Understanding how different properties of a food, its environment and its history can influence the microflora that develops on storage is an important first step towards being able to make predictions concerning shelf-life, spoilage and safety. The food industry is continually creating new microbial habitats, either by design in developing [...]