As consumers, we depend upon our senses of sight, smell, taste, and touch to evaluate food quality. When based upon past experiences, these organoleptic evaluations are used to determine if food is spoiled. Since people have different past experiences and abilities, there are conflicting opinions concerning the point at which a food is no longer acceptable for consumption.


Lactic Acid Bacterium Food Spoilage Leuconostoc Mesenteroides Fresh Meat Vacuum Packaging 
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Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • George J. Banwart
    • 1
  1. 1.Department of MicrobiologyThe Ohio State UniversityUSA

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