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- W60099346 abstract "This article is focused on bacterial spoilage of certain representative fresh food commodity groups and how spoilage progresses for each commodity group. The intrinsic and extrinsic characteristics that most prominently contribute to microbiological spoilage of each commodity are considered. Interactions between pathogenic and spoilage bacteria that affect the quality and safety of each commodity group are discussed. In addition, the role that bacterial pathogens play as spoilage organisms is addressed. Commodity groups included in this article are meat and poultry, seafood, raw and pasteurized milk, and minimally processed vegetables." @default.
- W60099346 created "2016-06-24" @default.
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- W60099346 date "2014-01-01" @default.
- W60099346 modified "2023-10-12" @default.
- W60099346 title "Organisms of Concern but not Foodborne or Confirmed Foodborne: Spoilage Microorganisms" @default.
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- W60099346 doi "https://doi.org/10.1016/b978-0-12-378612-8.00169-4" @default.
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