Spoilage of Animal Products: Spoilage of Plant Products: Cereals and Cereal Flours

A. Bianchini, J. Stratton

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Cereal grains are an important part of the human diet. As an agricultural product, they can easily become contaminated with a variety of pathogenic and spoilage microorganisms during growth, harvest, and storage. Therefore, a number of strategies have been developed to minimize loss of product throughout the production chain. This article presents an overview of important cereal spoilage organisms and common methods of preservation.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages459-464
Number of pages6
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
StatePublished - Apr 2 2014

Keywords

  • Bacillus
  • Bacteria
  • Cereals
  • Field fungi
  • Grain
  • Grain microbiota
  • Grain microflora
  • Growth factors
  • HACCP
  • Molds
  • Mycotoxins
  • Rope spoilage
  • Spoilage control
  • Storage fungi
  • Yeasts

ASJC Scopus subject areas

  • Medicine(all)

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