Abstract
As the human population increases globally, the demands for getting high-quality and
nutritious food content are also getting higher. However, the emergence of food spoilage
microorganisms is remained challenging to fulfil society’s demands in the current food
industry. Food spoilage microbes can be introduced into any point across the farm-to-fork
supply chain to cause notable degradation in contaminated food, therefore making it
unsuitable for human consumption. The majority of food spoilage microbes will not cause
serious illness even when consumers have accidentally ingested the contaminated food.
Chilling and freezing are commonly used to inhibit microbial proliferation on food
quality. However, neither chilling nor freezing are ineffective for psychrotolerant and
psychrophilic spoilage microbiota, respectively due to their good adaptation to survive in
chilling or freezing temperatures (below 4°C or lower than 0°C) to cause spoilage in
refrigerated food. In this article, the process of spoilage development by Brochothrix
thermosphacta, Pseudomonas fluorescens and Shewanella putrefaciens in meat, milk and
fish, respectively, was reviewed. Meat, milk and fish were chosen as predominance
reservoirs for B. thermosphacta, P. fluorescens and S. putrefaciens, respectively.
Microbiological descriptions and spoilage symptoms produced by these bacteria were also
reviewed in this article. The review concluded that food spoilage would be difficult to
control unless certain effective strategies were introduced in the current supply chain.
Earlier identification is necessary to detect the prevalence of spoilage bacteria to prevent
food wastage.
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