MICROORGANISMS RESPONSIBLE FOR DETERIORATION OF FOOD PRODUCTS: REVIEW

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dc.contributor.authorPinarli, Cagla
dc.contributor.authorTarlak, Fatih
dc.date.accessioned2024-06-13T20:18:33Z
dc.date.available2024-06-13T20:18:33Z
dc.date.issued2022
dc.departmentİstanbul Gedik Üniversitesi
dc.description.abstractEvery year, tons of food is thrown away because of changes in odor, taste, texture or color. Food spoilage has a very important effect at this point. Microorganisms have a significant position in food spoilage. The type of microorganisms seen varies depending on factors such as the amount of water, acidity, carbohydrate, protein or fat ratios of foods, packaging type, and oxygen levels. In this section, basic organisms that cause food spoilage (bacteria, mold, yeast) and microorganisms that are effective in specific food groups (meat products, poultry products, dairy products, seafood products, egg products, cereal products, fruits and vegetables) are covered. Approaches to reduce spoilage organisms are as important as identifying spoilage organisms. Therefore, recommendations for controlling and preventing spoilage organisms are also included in this section.
dc.identifier.doi10.34302/crpjfst/2022.14.4.16
dc.identifier.endpage215
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85146792459
dc.identifier.scopusqualityQ4
dc.identifier.startpage201
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2022.14.4.16
dc.identifier.urihttps://hdl.handle.net/11501/1439
dc.identifier.volume14
dc.identifier.wosWOS:000906642900016
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherNorth Univ Center Baia Mare
dc.relation.ispartofCarpathian Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood Spoilage
dc.subjectSpoilage Microorganisms
dc.subjectBacterial Spoilage
dc.subjectYeast
dc.subjectMold
dc.subjectWine Spoilage Yeasts
dc.subjectLactic-Acid Bacteria
dc.subjectMicrobiological Spoilage
dc.subjectCrassostrea-Gigas
dc.subjectEssential Oils
dc.subjectLiquid Egg
dc.subjectMeat
dc.subjectStorage
dc.subjectQuality
dc.subjectInactivation
dc.titleMICROORGANISMS RESPONSIBLE FOR DETERIORATION OF FOOD PRODUCTS: REVIEW
dc.typeReview Article

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