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Microbiology of food taints.

Author(s) : WHITFIELD F. B.

Type of article: Article

Summary

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria.

Details

  • Original title: Microbiology of food taints.
  • Record ID : 1999-2954
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 33 - n. 1
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

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