Pasteurised milk spoilage
Being a short shelf-life product means spoilage occurs due to microbial (bacterial) growth. We introduce this.
Author: foodmicrobiologyacademy
Prebiotics, probiotics and fermented foods
Prebiotics, probiotics and fermented foods – they are separate and distinct, yet very much related, how so? To get the most benefit from these three, it is essential to be clear on what they are, how they are similar, related and different.
Fungal contamination of food and how to control it
Where fungal contamination comes from is an important consideration in preventing the significant challenges associated with fungal spoilage of food products. This article provides some insights.
Intoxications versus infections
Intoxications versus infections – what have you had? what’s the difference? what food was involved and when?
Food spoilage, with special reference to fruit products
Fruits and fruit products tend to be spoiled by fungi, as the low pH in particular, selects against bacteria. Although they grow faster, these intrinsic conditions don’t support such growth.
