Volume 20, Issue 140 (2023)                   FSCT 2023, 20(140): 16-27 | Back to browse issues page

‎ 10.22034/FSCT.20.140.16
‎ 20.1001.1.20088787.1402.20.140.2.8

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Uysal I, Mohammed F S, Selamoglu M, Sevindik M. MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE. FSCT 2023; 20 (140) :16-27
URL: http://fsct.modares.ac.ir/article-7-68454-en.html
MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE
Imran Uysal1 , Falah Saleh Mohammed2 , Mesut Selamoglu1 , Mustafa Sevindik 3
1- Osmaniye Korkut Ata University
2- Zakho University
3- Osmaniye Korkut Ata University , sevindik27@gmail.com
Abstract:   (908 Views)
Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.
 
Keywords: Food spoilage, cold chain, food, microorganism
Full-Text [PDF 464 kb]   (792 Downloads)    
Article Type: Systematic Review | Subject: Food Microbiology
Received: 2023/04/11 | Accepted: 2023/09/18 | Published: 2023/10/2
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