CRISPR: The next revolution in food microbiology?
An amazing technology that is changing the world – how will it change food microbiology and indeed the way we eat?
food spoilage
Pasteurised milk spoilage
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
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.
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.
Food waste: Post-harvest losses and what you can do about it.
Post-harvest losses and the associated food spoilage is linked with food security. If you address post-harvest food spoilage, we can address several global challenges.
