Pinarli, CaglaTarlak, Fatih2024-06-132024-06-1320222066-68452344-545910.34302/crpjfst/2022.14.4.162-s2.0-85146792459https://doi.org/10.34302/crpjfst/2022.14.4.16https://hdl.handle.net/11501/1439Every 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.eninfo:eu-repo/semantics/openAccessFood SpoilageSpoilage MicroorganismsBacterial SpoilageYeastMoldWine Spoilage YeastsLactic-Acid BacteriaMicrobiological SpoilageCrassostrea-GigasEssential OilsLiquid EggMeatStorageQualityInactivationReview Article2154Q420114WOS:000906642900016N/A