Food Spoilage Characteristics of Chryseobacterium Species

The food spoilage potential of the genus
Chryseobacterium is the ability of a pure culture of
this genus to produce the metabolites that are
associated with the spoilage of a particular food
product. A careful combination of microbial,
sensory and chemical analyses are required to
determine the food spoilage potential of the genus
Chryseobacterium. The role and significance of the
genus Chryseobacterium in food and their proven and
potential significance as food spoilage bacteria
have not been studied in equal detail as the
taxonomy and nomenclature of this genus and this has
been the main reason for further research. It was
regarded as necessary to obtain a better
understanding of the characteristics of these
organisms pertaining to their food spoilage
potential. The purpose of this book would be to add
to the knowledge on this genus and in the process
inform the food scientist of the practical
implications of food contamination by this group of
microorganisms.

Autorentext

Annchen Mielmann, MSc.Agric. Food Science at Free State University. Food Lecturer at Consumer Sciences, North-West University, Potchefstroom, South Africa.

Klappentext

The food spoilage potential of the genus Chryseobacterium is the ability of a pure culture of this genus to produce the metabolites that are associated with the spoilage of a particular food product. A careful combination of microbial, sensory and chemical analyses are required to determine the food spoilage potential of the genus Chryseobacterium. The role and significance of the genus Chryseobacterium in food and their proven and potential significance as food spoilage bacteria have not been studied in equal detail as the taxonomy and nomenclature of this genus and this has been the main reason for further research. It was regarded as necessary to obtain a better understanding of the characteristics of these organisms pertaining to their food spoilage potential. The purpose of this book would be to add to the knowledge on this genus and in the process inform the food scientist of the practical implications of food contamination by this group of microorganisms.