Advertisement

Abstract

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.

Keywords

Lactic Acid Bacterium Food Spoilage Leuconostoc Mesenteroides Fresh Meat Vacuum Packaging 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Aurand, L. W., and Woods, A. E. 1973. Food Chemistry. Westport, Conn.: AVI Publishing Co.Google Scholar
  2. Barnes, E. M., and Shrimpton, D. H. 1957. Causes of greening of uneviscerated poultry carcases during storage. J Appl. Bacteriol. 20: 273–285CrossRefGoogle Scholar
  3. Bean, P. G., and Everton, J. R. 1969. Observations on the taxonomy of chromogenic bacteria isolated from cannery environments. J. Appi. Bacteriol. 32: 51–59.CrossRefGoogle Scholar
  4. Bell, R. G., and DeLacy, K. M. 1982. The role of oxygen in the microbial spoilage of luncheon meat cooked in a plastic casing. J Appi. Bacteriol. 53: 407–411.CrossRefGoogle Scholar
  5. Bell, R. G., and Gill, C. O. 1982. Microbial spoilage of luncheon meat prepared in an impermeable plastic casing. J Appi. Bacteriol. 53: 97–102.CrossRefGoogle Scholar
  6. Bieler, A. C.; Matthews, R. F.; and Koburger, J. A. 1973. Rock shrimp quality as influenced by handling procedures. Proc. Gulf and Caribbean Fisheries Inst. 25th Annu. Session, 56–61.Google Scholar
  7. Boon, D. D. 1977. Coloration in bivalves. A review. J. Food Sci. 42: 1008–1015.CrossRefGoogle Scholar
  8. Bowman, E. V.; Freeman, L. R.; Later, D. W.; and Lee, M. L. 1983. Comparison of volatiles produced by selected pseudomonads on chicken skin. J. Food Sci. 48: 1358–1359.CrossRefGoogle Scholar
  9. Chang, O.; Cheuk, W. L.; Nickelson, R.; Martin, R.; and Finne, G. 1983. Indole in shrimp: Effect of fresh storage temperature, freezing and boiling.J. Food Sci. 48: 813–816.CrossRefGoogle Scholar
  10. Chesson, A. 1980. Maceration in relation to the post-harvest handling and processing of plant material. J. Appi. Bacteriol. 48: 1–45.CrossRefGoogle Scholar
  11. Cox, J. R. 1965. Bacteriological studies on the shelf life of soft shell clams (Mya arenaria). J. Milk Food Technol. 28: 32–35.Google Scholar
  12. Cox, N. A., and Lovell, R. T. 1973. Identification and characterization of the microflora and spoilage bacteria in freshwater crayfish Procambarus clarkii (Girard). J. Food Sci. 38: 679–681.CrossRefGoogle Scholar
  13. Dainty, R. H.; Shaw, B. G.; DeBoer, K. A.; and Scheps, E. S.J. 1975. Protein changes caused by bacterial growth on beef. J. Appl. Bacteriol. 39: 73–81.CrossRefGoogle Scholar
  14. Daud, H. B.; McMeekin, T. A.; and Thomas, C. J. 1979. Spoilage association of chicken skin. Appl. Environ. Microbiol. 37: 399–401.Google Scholar
  15. Dempster, J. F. 1972. Vacuum packaged bacon; the effects of processing and storage ternperature on shelf life.J. Food Technol. 7: 271–279.CrossRefGoogle Scholar
  16. Ethiraj, S., and Suresh, E. R. 1985. A note on the occurrence of Leuconostoc oenos as a spoilage organism in canned mango juice.J. Appl. Bacteriol. 59: 239–242.CrossRefGoogle Scholar
  17. Gardner, G. A. 1971. Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage.J. Appl. Bacteriol. 34: 645–654.CrossRefGoogle Scholar
  18. Gill, C. O. 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Prot. 46: 444–452.Google Scholar
  19. Gill, C. O.; Lowry, P. D.; and Dimenna, M. E. 1981. A note on the identities of organisms causing black spot spoilage of meat./. Appl. Bacteriol. 51: 183–187.CrossRefGoogle Scholar
  20. Ingram, M., and Dainty, R. H. 1971. Changes caused by microbes in spoilage of meats. J.Appl. Bacteriol. 34: 21–39.CrossRefGoogle Scholar
  21. Krieg, N. R., and Holt, J. G. 1984. Bergey’s Manual of Systematic Bacteriology. Vol. 1. Baltimore, Md.: Williams and Wilkins.Google Scholar
  22. Kurtzman, C. P.; Rogers, R.; and Hesseltine, C. W. 1971. Microbiological spoilage of mayonnaise and salad dressings. Appl. Microbiol. 21: 870–874.Google Scholar
  23. Lannelongue, M.; Finne, G.; Hanna, M. O.; Nickelson, R.; and Vanderzant, C. 1982. Microbiological and chemical changes during storage of swordfish (Xiphias gladius) steaks in retail packages containing CO2-enriched atmospheres.J. Food Prot. 45: 1197–1203.Google Scholar
  24. Lee, J. S., and Pfeifer, D. K. 1977. Microbiological characteristics of Pacific shrimp (Pandalus jordxni). Appl. Environ. Microbiol. 33: 853–859.Google Scholar
  25. Lee, S. Y.; Mabee, M. S.; Jangaard, N. O.; and Horiuchi, E. K. 1980. Pectinatus, a new genus of bacteria capable of growth in hopped beer.J.. Inst. Brew. 86: 28–30.Google Scholar
  26. Lindsay, R. F., and Priest, F. G. 1975. Decarboxylation of substituted cinnamic acids by enterobacteria: the influence on beer flavour. J. Appl. Bacteriol. 39: 181–187.CrossRefGoogle Scholar
  27. Loaharanu, P., and Lopez, A. 1970. Bacteriological and shelf-life characteristics of canned, pasteurized crab cake mix. Appl. Microbiol. 19: 734–741.Google Scholar
  28. Lowry, P. D., and Gill, C. O. 1984. Temperature and water activity minima for growth of spoilage moulds from meat.J. Appl. Bacteriol. 56: 193–199.CrossRefGoogle Scholar
  29. McKellar, R. C., and Nichols-Nelson, D. 1984. Acid-coagulation of evaporated milk by a coculture of Enterococcus faecium and Bacillus subtilis. J. Food Prot. 47: 853–855.Google Scholar
  30. McMeekin, T. A.; Hulse, L.; and Bremner, H. A. 1982. Spoilage association of vacuum packed sand flathead (Platycephalus bassensis) fillets. Food Technol. Aust. 34: 278–282.Google Scholar
  31. Macura, D., and Townsley, P. M. 1984. Scandinavian ropy milk-identification and characterization of endogenous ropy lactic streptococci and their extracellular excretion.J. Dairy Sci. 67: 735–744.CrossRefGoogle Scholar
  32. Matches, J. R. 1982. Effects of temperature on the decomposition of Pacific Coast shrimp (Pandalus jordxni). J. Food Sci. 47: 1044–1047, 1069.Google Scholar
  33. Moo, D.; O’Boyle, D.; Mathers, W.; and Frost, A.J. 1980. The isolation of salmonella from jejunal and caecal lymph nodes of slaughtered animals. Aust. Vet. J. 56: 181–183.CrossRefGoogle Scholar
  34. Novak, A. F. 1973. “Microbiological Considerations in the Handling and Processing of Crustacean Shellfish.” In Microbial Safety of Fishery Products. C. O. Chichester and H. D. Graham, eds. New York: Academic Press.Google Scholar
  35. Pilnik, W., and Rombouts, F. M. 1978. “Pectic Enzymes.” In Encyclopedia of Food Science. M. S. Peterson and A. H. Johnson, eds. Westport, Conn.: AVI Publishing Co.Google Scholar
  36. Pittard, B. T.; Freeman, L. R.; Later, D. W.; and Lee, M. L. 1982. Identification of volatile organic compounds produced by fluorescent pseudomonads on chicken breast muscle. Appi. Environ. Microbiol. 43: 1504–1506.Google Scholar
  37. Rao, D. N., and Sreenivasamurthy, V. 1985. A note on microbial spoilage of sheep meat at ambient temperature.,. Appi. Bacteriol. 58: 457–460.CrossRefGoogle Scholar
  38. Sassa, T., and Onuma, Y. 1983. Isolation and identification of fruit rot toxins from the fungus-caused Macrophoma fruit rot of apple. Agr. Biol. Chem. 47: 1155–1157.CrossRefGoogle Scholar
  39. Shannon, E. L.; Olson, N. F.; and von Elbe, J. H. 1969. Effect of lactic starter culture on pink discoloration and oxidation-reduction potential in Italian cheese. J. Dairy Sci. 52: 1557–1561.CrossRefGoogle Scholar
  40. Shewan, J. M. 1971. The microbiology of fish and fishery products—A progress report. J. Appi. Bacteriol. 34: 299–315.CrossRefGoogle Scholar
  41. Smith, R.; Nickelson, R.; Martin, R.; and Finne, G. 1984. Bacteriology of indole production in shrimp homogenates held at different temperatures. J. Food Prot. 47: 861–864.Google Scholar
  42. Tom, R. A., and Crisan, E. V. 1975. Assay for lipolytic and proteolytic activity using marine substrates. Appi. Microbiol. 29: 205–210.Google Scholar
  43. USDA. 1977. Egg Grading Manual. Agricultural Handbook No. 75. Washington, D.C.: U.S. Department of Agriculture.Google Scholar
  44. Watt, A. K., and Merrill, A. L. 1963. Composition of Foods. Agricultural Handbook No. 8. Washington, D.C.: U.S. Department of Agriculture.Google Scholar
  45. Wentz, B. A.; Duran, A. P.; Swartzentruber, A.; Schwab, A. H.; McClure, F. D.; Archer, D.; and Read, R. B., Jr. 1985. Microbiological quality of crabmeat during processing. J. Food Prot. 48: 44–49.Google Scholar

Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

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

Personalised recommendations