Príklady spoilage

• Yeasts are spoilage organisms in many food-processing industries, where they may grow as biofilms on the surfaces of process equipment.

• The presence of biofilms in industrial settings is problematic as bacteria are responsible for several economic losses including product spoilage.

• While some contaminated fish will not show any outward signs of spoilage, some will show such signs such as a bad smell.

• It is claimed that soybean whey can help livestock gain weight, but transportation costs and spoilage can affect its utilization as a feedstuff35.

• It is essential to have effective microbiological sampling procedures in order to maintain effective quality control, monitor hygiene practices, prevent cross-contamination and ultimately food spoilage and food-borne illness.

• Without both of these certificates, the entire shipment may be delayed in port, which in the worst-case scenario, could result in spoilage before reaching the buyer.

• I believe it will be particularly useful to undergraduate and postgraduate students to obtain the necessary knowledge on this group of plant pathogens and spoilage moulds.

• These attributes reduce the need to use chemical pesticides; there is less spoilage and greater and more reliable production.

• These might include frozen foods, and if the vehicle had not been impounded the damage or spoilage would not have occurred.

• However, other spoilage organisms could, if present, cause a deterioration in the quality of the milk during its normal shelf life.

• The eye, nose and the tongue will still detect change caused by spoilage.

• It is not a matter of making bad food good —it is a matter of arresting the rate of spoilage.

• All known processes for preserving food rely on arresting or slowing the natural process of food spoilage.

• Thirdly, the chances of disease-causing organisms being admitted to the can without the organisms causing obvious spoilage of the contents are even more remote.

• All food preservation depends on arresting the rate of spoilage, whether by curing or salting, which goes back centuries, by canning, by freezing, by dehydrating or, nowadays, by irradiation.