Food Quality & Preservation

Bacteriocins in food preservation: Harnessing nature’s defence for safer and longer-lasting foods

By foodmicrobiologyacademyPosted on July 23, 2023Posted in Food Quality & PreservationTagged biological control, food microbiology, food preservation, food science, food spoilageNo Comments

Bacteriocins are natural antimicrobial peptides produced by bacteria, and their use in food preservation can effectively inhibit the growth of foodborne pathogens and spoilage microorganisms, extending the shelf life of food products. By harnessing the antimicrobial properties of bacteriocins, they provide a natural and sustainable alternative to synthetic chemical additives, promoting food safety and quality.

Spoilage of high acid fruit-based beverages

By foodmicrobiologyacademyPosted on April 10, 2023Posted in Food Quality & PreservationTagged beverages, food microbiologist, food microbiology, food preservation, food science, food spoilage, fruit juice, juice, microbiologyNo Comments

Spoilage of fruit juice due to heat-tolerant bacteria is certainly an issue for the food manufacturing industry. Here we wive some insights.

Ohmic heating in food processing

By foodmicrobiologyacademyPosted on March 16, 2023Posted in Food Quality & PreservationTagged food microbiology, food preservation, food processing, Food safety, foodborne diseaseNo Comments

Ohmic heating is a food processing technology that uses electrical current to generate heat within a food product. The electrical current passes through the food, which acts as a resistor and generates heat due to the resistance to the current flow. This technology can be used for both liquid and solid foods and can be applied at different stages of food processing, including pasteurization, sterilisation, and blanching.

Pasteurised milk spoilage

By foodmicrobiologyacademyPosted on September 5, 2022Posted in Food Quality & PreservationTagged food microbiology, food science, food spoilage, milkNo Comments

Being a short shelf-life product means spoilage occurs due to microbial (bacterial) growth. We introduce this.

Fungal contamination of food and how to control it

By foodmicrobiologyacademyPosted on April 26, 2022Posted in Food Quality & PreservationTagged food microbiology, food preservation, food science, food spoilage, microbiology, mycologyNo Comments

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.

Bacteriocins in food preservation: Harnessing nature’s defence for safer and longer-lasting foods

Spoilage of high acid fruit-based beverages

Ohmic heating in food processing

Pasteurised milk spoilage

Fungal contamination of food and how to control it

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