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Rapid detection of microbial spoilage

  • I. Russell
  • T. M. Dowhanick

Abstract

Minimization of the length of time required to detect the presence of spoilage microflora is a paramount concern in the food and beverage industry, for failure to keep such microorganisms to a minimum practicable level can lead to significant economic losses as a result of recalls, reduced shelf life and inconsistency in product quality. In the brewing industry, the last decade or more has witnessed the development of a plethora of novel or improved methods for the detection of microorganisms. The reasons for this include:
  1. 1.

    increased consumer awareness on product quality;

     
  2. 2.

    tightened government regulations;

     
  3. 3.

    increased competition among brewers due to declining consumption;

     
  4. 4.

    the increasing trend to avoid pasteurization of packaged beer;

     
  5. 5.

    technological advancements.

     

Keywords

Rapid Detection Environmental Microbiology Standard Plating Food Microbiology Optical Brightener 
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.

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Authors and Affiliations

  • I. Russell
  • T. M. Dowhanick

There are no affiliations available

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