Food spoilage--interactions between food spoilage bacteria.

By L. Gram, Lars Ravn, M. Rasch, J. B. Bruhn, A. Christensen, M. Givskov. Journal of food microbiology, 2002

1,028 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/2c55fd0f797999076dd928f5599059fc13dc89fc

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Citations in the corpus

Bacterial populations and the volatilome associated to meat spoilage. (2015, background): “Several types of interactions have been studied in food ecosystems including both antagonistic and coordinated behavior and interactions where growth or a particular metabolism of one organism is favored by the growth of another organism (Gram et al., 2002).”
A Nondestructive Method for Prediction of Total Viable Count in Pork Meat by Hyperspectral Scattering Imaging (2014, background): “…was found that even though the TVCs on day 5, day 10, and day 15 all exceeded the established limit (6.0 log CFU/g), designated as spoiled (Faucitano et al. 2010; Gram et al. 2002; Panigrahi et al. 2006), the parameter spectra can be different in magnitude, depending on different bacterial loads.”
Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria (2015, background): “…microbial survival follows different pathways depending on the many factors which occur, the detectable effects are multiple: visible growth (slime, colonies), textural changes (degradation of polymers) or offodours and off-flavours (Borch et al., 1996; Gram et al., 2002; Nychas et al., 2008).”
Main Groups of Microorganisms of Relevance for Food Safety and Stability (2017, positive): “However, food remains susceptible to spoilage and contamination of pathogenic microorganism throughout food chain, retail shops, restaurants, and house of consumers (Aung & Chang, 2014; Gram et al., 2002).”
Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “The concept of ‘succession’ of spoilage-related microbial groups i.e. Ephemeral/Specific Spoilage Organisms (E/SSO), was only recently taken into consideration (Chenoll et al., 2007; Ercolini et al., 2006a, 2011; Gram et al., 2002; Nychas et al., 2008; Pennacchia et al., 2011).”
Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging (2016, background): “Microbial contamination would shorten the shelf-life of food and increase the risk of foodborne illness (Gram et al., 2002).”
Quorum sensing inhibitory and antimicrobial activities of honeys and the relationship with individual phenolics (2009, background): “Some authors (Gram et al., 2002) defined the spoilage potential of a microorganism as the ability of a pure culture to grow and produce the metabolites associated with the spoilage of a particu-”