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  • Microbial Spoilage (Part 5): How Microorganisms Cause Food Spoilage

Microbial Spoilage (Part 5): How Microorganisms Cause Food Spoilage

In this Webinar Short, we delve into the mechanisms by which microorganisms instigate food spoilage. We explore a variety of pathways, including the digestion of carbohydrates, lactic acid fermentation, degradation of pectic substances, proteolysis, lipolysis, surface growth, and toxin production.

Each of these processes contributes to the breakdown and deterioration of food products, leading to changes in taste, texture, odor, and safety. Join us as we unravel the intricate ways in which microorganisms transform the composition of foods and explore strategies to mitigate their detrimental effects on food quality and shelf life.

Who Should Attend:

Florence Wu, Ph.D.

Dr. Wu has been managing AEMTEK’s analytical services since 2002. She has over 30 years of academic and work experience with various groups of bacteria and fungi. Dr. Wu’s hands-on work experience includes food and environmental microbiology testing, environmental sampling, microbial identification, laboratory management, and quality assurance. She has published numerous scientific papers and has given lectures and presentations on subjects related to food microbiology. Dr. Wu has extensive experience in microbial contamination control, sampling and testing methodologies.

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