Microbial spoilage

Because mold spores are ubiquitous, controlling germination and growth in the vineyard by use of fungicides may only be part of the solution. For instance, inherent properties of the fruit as well as cultural practices play a significant role toward encouraging or discouraging mold infections. [Pg.105]

With tight-clustered varieties, the mechanical pressure of adjacent berries may disrupt cuticular waxes (Rosenquist and Morrison, 1989), thus predisposing these sites to greater incidences of infection. Thinner-skinned varieties are likewise more prone to Botrytis infection than other thicker-skinned cultivars. Finally, dense canopies, which minimize air circulation and light incursion, favor a relatively humid environment, which increases the potential for mold growth. Open canopies not only favor air circulation but spray penetration as well (English et ak, 1990). Infections due to different species of molds can be found in Sections 4.1 to 4.5. [Pg.105]

Because chromatographic techniques are difficult to apply for routine analysis of musts, other methods have been explored in an attempt to better quantify mold damage in grapes. More recently, Marois et al. (1993) and Dewey et al. (2000 2005) developed immunoassays for quantitation [Pg.105]

Lactic acid-producing bacteria associated with fermented dairy products have been found to produce antibiotic-like compounds caUed bacteriocins. Concentrations of these natural antibiotics can be added to refrigerated foods in the form of an extract of the fermentation process to help prevent microbial spoilage. Other natural antibiotics are produced by Penicillium wqueforti the mold associated with Roquefort and blue cheese, and by Propionibacterium sp., which produce propionic acid and are associated with Swiss-type cheeses (3). [Pg.460]

Factors affecting microbial spoilage of microbial risk in medicines... [Pg.355]

Many medicines contain a wide variety of ingredients, often in quite complex physicochemical states, included to create formulations which are efficacious, stable and sufficiently elegant to be acceptable to patients. Should microbial contaminants survive manufacture, or enter during storage or use they are likely to meet conditions which are often conducive to survival and even replication of an appreciable assortment of non-fastidious bacteria, ftingi and yeasts, and microbial spoilage may ensue unless steps are taken to control it. Microbial spoilage may include ... [Pg.355]

Fig. 18.1 Section (xl. 5) tinough an inadequately preserved olive oil, oil-in-water, emulsion in an advanced state of microbial spoilage showing ... [Pg.360]

Ellis, D.I. and Goodacre, R., Rapid and quantitative detection of the microbial spoilage of muscle foods current status and future trends. Trends Food Sci. Technol, 12, 414, 2001. [Pg.581]

Woods, W. B., Prevention of the Microbial Spoilage of Latex Paint, J. Waterborne Coatings, Nov. 1982. [Pg.83]

There are many steps that can be taken to reduce the chances of microbial spoilage occurring in a metalworking... [Pg.113]

Aqueous products that are at greatest risk from microbial spoilage include solutions, suspensions, and emulsions for repeated oral, parenteral, or external use and include critical products such as multidose injections and eye drops. Unpreserved products without adequate antimicrobial efficacy should not be presented in containers intended for use on more than one occasion unless justified. When antimicrobial preservatives are used, their efficacy has to be demonstrated using the Ph Eur test for antimicrobial preservative efficacy. Factors to be taken into account in designing a preserved product include the nature of the preservative, its concentration in the product, the... [Pg.652]

Microbial spoilage appears to be one of the major causes of quality loss of fresh fruits and vegetables by formation of off-flavors, fermented aromas, and tissue decay. The shelf-life of many food products may be accurately predicted by quantifying the population of microbes present on the food product (Zhuang and others 2003). The... [Pg.342]

Lactic acid is generally present in spoiled canned, nonfermented vegetables, and it has been suggested that this can serve as a good indicator of microbial spoilage in this type of foods (Ackland and Reeder 1984). [Pg.344]

Ackland MR and Reeder JE. 1984. A rapid chemical spot test for the detection of lactic acid as an indicator of microbial spoilage in preserved foods. J Appl Bacteriol 56 415—419. [Pg.351]

Uses. Curing of polymers cross-linking of textile fibers prevention of microbial spoilage... [Pg.245]

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