Reviews on spoilage microorganisms and their control
Note that most newer Food Safety Reviews require sponsor login.
Information on the composition and microflora (especially yeasts) of brines used with Gouda-style and other cheeses.
import_contacts Food Safety Brief
This brief literature summary discusses the prevalence and control of Sporolactobacillus in food.
import_contacts Food Safety Brief
Discusses which gas mixtures are best for modified atmosphere packaging (MAP) to store ready-to-eat (RTE) meat products
import_contacts Food Safety Brief
A literature review on the isolation of microorganisms from high salt and/or acidic environments (extremophiles/acidophiles/halophiles).
import_contacts Food Safety Brief
A review on spoilage microorganisms, spoilage mechanisms in raw and pasteurized milk, and factors associated with spoilage. Includes a list of microbiological spoilage models, highlighting those which focus on dairy and dairy-based data. By FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
Bacteria, yeasts, and molds causing food spoilage, factors affecting shelf-life of meats, dairy products, fish, cereals, vegetables, fruits, and juices.
import_contacts Food Safety Brief
