Major, new, and emerging food-poisoning and food-spoilage microorganisms

Abstract

Quality loss of foods may be caused by a wide range of reactions, including some that are predominantly physical (e.g. movement of moisture, change in texture, evaporation of low molecular mass flavor compounds, and damage induced by freezing/thawing), some that are chemical (e.g. oxidative rancidity, color loss, and non-enzymic Maillard browning reactions), some that are enzymic (e.g. lipolytic rancidity, proteolysis, and enzymic browning reactions), and some that are microbiological (i.e. food spoilage and food poisoning) (Gould, 1989; Huis in't Veld, 1996). These various reactions are therefore the targets for effective food preservation. They may be prevented or minimized by a range of formulation, processing, packaging, and storage techniques, including the use of additives, in particular to interfere with oxidative chemical reactions and to prevent or delay microbial growth.