Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Current microbiological considerations in food preservation

J N Sofos1

  • 1Department of Animal Sciences, Colorado State University, Fort Collins 80523.

International Journal of Food Microbiology
|July 1, 1993
PubMed
Summary

Food product innovations and evolving processing methods raise concerns about microbiological safety. Continuous reevaluation of microbial control is essential for food quality and safety.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Growth of Listeria monocytogenes Inoculated in Waste Fluids Collected from a Slaughterhouse.

Journal of food protection·2019
Same author

Prevalence and Distribution of Campylobacter jejuni and Campylobacter coli in Retail Meats.

Journal of food protection·2019
Same author

Antimicrobial Activity of Sorbate.

Journal of food protection·2019
Same author

Botulism Control by Nitrite and Sorbate in Cured Meats: A Review <sup>1</sup>.

Journal of food protection·2019
Same author

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef.

Journal of animal science·2016
Same author

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage.

Journal of animal science·2016

Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Modern food products and consumer demands for health, nutrition, and convenience alter food composition and properties.
  • Emerging or increasingly recognized microbial food pathogens and spoilage organisms pose risks.
  • Modifications in food processing, handling, storage, and preparation necessitate updated safety assessments.

Purpose of the Study:

  • To highlight the need for reassessing factors controlling microbial growth in food.
  • To address concerns regarding the microbiological safety of evolving food products.
  • To emphasize the importance of maintaining food quality and safety.

Main Methods:

  • This study is a review and analysis of current trends in food science and microbiology.
  • It synthesizes information on food product development and processing changes.
  • It evaluates the implications of these changes on microbial safety.

Main Results:

  • Innovations in food products and processing introduce new microbiological safety challenges.
  • Understanding the behavior of specific food pathogens and spoilage organisms is critical.
  • Existing food safety protocols require continuous reevaluation.

Conclusions:

  • Ongoing assessment of microbial control factors is crucial for ensuring food safety.
  • Adapting to changes in food production and consumption is vital for public health.
  • Maintaining the quality and safety of food products requires a proactive approach to microbiology.

Related Experiment Videos