PHOENIX, Dec. 21, 2017 (GLOBE NEWSWIRE) -- Sprouts Farmers Market, Inc. (Nasdaq:SFM) today announced that Amin Maredia, chief executive officer, and Brad Lukow, chief financial officer, will present...
Controlling Bacteria, Including Spoilage Organisms. in Food & Beverage Processing. Removing bacteria from any food or beverage product improves product quality and extends shelf life. What organisms concern producers and consumers may vary with each product, but filters are used to control or remove those organisms.
The most prevalent microbiological problem facing the food industry is simple spoilage by bacteria, yeasts, or molds that are not hazardous to health. Chilling slows spoilage; proper freezing, drying, canning, and pickling arrest it completely.ermented and pickled foods owe their stability to the microbial development of organic acids by lactic bacteria or the addition of such acids to the foods, especially in the presence of a relatively high level of salt. Spoilage can occur either during the fermentation period or upon storage of the final product.