date:Jan 25, 2013
onfined just to microbiology; as well as an overview of the types of organisms that are significant in food spoilage, experts will also look at:
The importance of yeasts and moulds in key areas of the food sector - effects on product quality and shelf life
Analytical methods for foods and the factory environment
Tracking the source of contamination
Mycotoxin formation, analysis and safety implications
The results of spoilage - taint formation
Factory disinfection for controlling yeasts an