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  • Microbial Spoilage (Part 6): Control Factors

Microbial Spoilage (Part 6): Control Factors

In this Webinar Short, we explore effective measures and factors for controlling microbial spoilage.

We examine intrinsic factors such as water activity, pH levels, oxygen availability, nutrient content, and the role of antimicrobials in inhibiting microbial growth.

Additionally, we explore extrinsic factors, including thermal and nonthermal processing techniques, refrigeration and freezing methods, and the use of vacuum and modified air packaging to extend shelf life and preserve food quality.

Join us as we uncover the diverse strategies available to mitigate microbial spoilage and ensure the safety and longevity of food products.

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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