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

A. Bianchini; J. Stratton

doi:10.1016/B978-0-12-384730-0.00312-8

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

A. Bianchini, J. Stratton

Daugherty Water for Food Global Institute

Research output: Chapter in Book/Report/Conference proceeding › Chapter

3 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 language	English (US)
Title of host publication	Encyclopedia of Food Microbiology
Subtitle of host publication	Second Edition
Publisher	Elsevier Inc.
Pages	459-464
Number of pages	6
ISBN (Electronic)	9780123847331
ISBN (Print)	9780123847300
DOIs	https://doi.org/10.1016/B978-0-12-384730-0.00312-8
State	Published - 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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10.1016/B978-0-12-384730-0.00312-8

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title = "Spoilage of Animal Products: Spoilage of Plant Products: Cereals and Cereal Flours",

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.",

keywords = "Bacillus, Bacteria, Cereals, Field fungi, Grain, Grain microbiota, Grain microflora, Growth factors, HACCP, Molds, Mycotoxins, Rope spoilage, Spoilage control, Storage fungi, Yeasts",

author = "A. Bianchini and J. Stratton",

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T1 - Spoilage of Animal Products

T2 - Spoilage of Plant Products: Cereals and Cereal Flours

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AU - Stratton, J.

PY - 2014/4/2

Y1 - 2014/4/2

N2 - 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.

AB - 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.

KW - Bacillus

KW - Bacteria

KW - Cereals

KW - Field fungi

KW - Grain

KW - Grain microbiota

KW - Grain microflora

KW - Growth factors

KW - HACCP

KW - Molds

KW - Mycotoxins

KW - Rope spoilage

KW - Spoilage control

KW - Storage fungi

KW - Yeasts

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M3 - Chapter

AN - SCOPUS:85043234124

SN - 9780123847300

SP - 459

EP - 464

BT - Encyclopedia of Food Microbiology

PB - Elsevier Inc.

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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