Modelling microbial responses: application to food spoilage - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Chapitre D'ouvrage Année : 2016

Modelling microbial responses: application to food spoilage

Résumé

Roughly, one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. For instance, in the European Union, over 100 million tons of food are wasted annually. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. One of the causes of food waste is spoilage, leading to food deterioration up to the point in which the food can be no longer consumed. This overall loss of quality could be due to various reasons, which could be sorted into two types: either a change in physico-chemical properties (e.g. textural evolution and production of off-flavor by lipid degradation) or a microbial growth.
Fichier non déposé

Dates et versions

hal-02793957 , version 1 (05-06-2020)

Identifiants

Citer

Jeanne Marie J. M. Membré, Stephane Dagnas. Modelling microbial responses: application to food spoilage. Modeling in Food Microbiology: from predictive microbiology to exposure assessment, ISTE Ltd, 84 p., 2016, 9781785481550. ⟨10.1016/B978-1-78548-155-0.50003-4⟩. ⟨hal-02793957⟩
9 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More