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.
Bacteria are the most abundant of all organisms. Bacteria are unicellular organisms (made of one cell) and are very small in size, ranging from 0.5 to 5.0 micrometres (Âµm). 1.0 micrometre (Âµm) = 0.001 millimetres (mm); 1000 micrometres (Âµm) = 1mm.The symbol for the micrometre is Âµm. Food spoilage is the process of changing the physical and chemical properties of the food, making it unfit for consumption. 2  Food spoilage is caused by living microorganisms and also by enzymic action (autolysis). 3  Spoilage can also be brought about by physical or chemical factors.