Food microbiology
Indicators, spoilage and biofilms: how microorganisms behave in food.
7 articles
Articles in this pillar
9 min read
Biofilms in food plants: why cleaning does not always eliminate bacteria
What a biofilm is, how it forms on process equipment, why it tolerates disinfectants better and how its control is prevented and verified in a plant.
7 min read
What is microbiological food analysis?
Find out what microbiological food analysis is, what it is used for and which microorganisms the food industry looks for.
6 min read
Aerobic mesophiles and Enterobacteriaceae: what they indicate about a plant's hygiene
What aerobic mesophiles and Enterobacteriaceae are, why they are used as hygiene indicators and how to interpret their counts.
6 min read
Spoilage microorganisms: yeasts, molds and acidophilic bacteria
What spoilage microorganisms are, why they are not always a health risk, and how yeasts, molds and acidophilic bacteria are detected in food and beverages.
7 min read
Alicyclobacillus and guaiacol: the bacterium that survives pasteurization and spoils juice
What Alicyclobacillus is, why its spores survive pasteurization, how it produces guaiacol in juice and how it is detected with IFU culture and PCR.
7 min read
Zygosaccharomyces: the yeast that withstands sugar, acid and preservatives
What Zygosaccharomyces is, why Z. bailii and Z. rouxii resist sugar, acid, sorbate and benzoate, which products they spoil and how to control them in the plant.
11 min read
Psychrotrophic microorganisms: why the cold chain does not stop spoilage
What psychrotrophs are, why cold only slows them down, how they spoil meat, fish and milk, the case of Listeria and how they are counted with ISO 17410.