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Microbes in Processing & Spoilage
 
Microbes in Processing & Spoilage
HiMedia offers a complete range of Culture Media, for the detection of microorganisms involved in the food processing & spoilage. Food spoilage can be defined as any sensory change in terms of tactile, visual and olfactory or flavor in the food, which is considered to be unacceptable by the consumer. Spoilage may occur at any stage along the food chain. Spoilage such as physical damage (during bruising, freezing, drying, etc), indigenous enzyme activity changes in the animal or plant tissue chemical (usually involving oxygen) etc can have adverse effect on the quality of the food. Therefore food spoilage is considered to be complex involving physical, chemical, biochemical and biological changes.
 
Acid Producing Microorganisms
 
Aciduric and Thermophilic Flat Sour Sporeformers
 
Halophilic Microorganisms
 
Lipolytic Microorganisms
 
Mesophilic Sporeforming (Aerobic)
 
Mesophilic Sporeforming (Anaerobic)
 
Osmophilic Microorganisms
 
Pectinolytic Microorganisms
 
Proteolytic Microorganisms
 
Psychrotrophic Microorganisms
 
Residual Analysis of Antimicrobial components
 
Sulphide Spoilage Sporeformers
 
Thermoduric Microorganisms
 
Thermophilic Flat Sour Sporeformers
 
Total Bacterial Count
 
Total Yeast and Mold Count
 
 
 
 
 
     
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