Microbial Development and Spoilage in Food Products

Yeasts have an important place in the production of traditional foods and fermentation processes (vinegar, organic acid, ethyl alcohol, enzyme, protein, oil, vitamin, etc.), meat and meat products, milk and dairy products (yogurt, cheese, etc.), floury foods (bread, cake, etc.). However, yeasts in the natural flora of food or contaminated from the environment cause the food to deteriorate because of bad storage methods in addition to improper fabrication, storage, and transportation conditions under unsuitable conditions. These contaminations can be caused by raw materials as well as the reasons mentioned above, and if they find suitable conditions, they can develop and affect the quality of food products. As a result of the development of yeasts in these food products, food-related disorders, as well as significant changes may occur in sensory and physicochemical properties. The most important factor affecting the quality and safety of freshly squeezed fruit or fruit juices is the level of microbial contamination observed on the surface of the fruit and/or vegetable.

Autorentext

Dr. Bulut obtained her PhD in Food Engineering from Van Yuzuncu Yil University, Turkey. She is currently working at food engineering department in Igdir University. She has several research articles in the field of food processing and technology. She teaches several undergraduate and graduate classes including microbiology and milk processing.