Fruits and fruit products tend to be spoiled by fungi, as the low pH in particular, selects against bacteria. Although...
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We may think we can easily define life, what forms of life are, but it's another story when considering viruses,...
Post-harvest losses and the associated food spoilage is linked with food security. If you address post-harvest food spoilage, we can...
There's been a lot of change in the last quarter of a century since I studied microbiology as an undergraduate...
An interesting short survey of raw milk quality I undertook in 2005. The focus was on the psychotropic pseudmonad bacteria...
Listeria and eggs, not as common as Salmonella or Camyplobacter and eggs, but certainly still worth a mention and a...
New food product development is a core element of food science and is an important way to ensure continued consumption...
Yeast are very important in food spoilage, and their membrane transport systems are fundamental to their success, as they are...
This is a (slight edited) extract of a lengthly literature review written by a 3rd-year food science and technology student,...
