date:Mar 27, 2019
oid disputes between producers and customers, says Robyn Eijlander, Senior Project Manager Microbiomics and Food Safety at NIZO.
Furthermore, the results improve our insights into the prediction of spoilage of reconstituted UHT-treated liquid dairy products, he notes.
Why are spores such a concern for the food industry?
Due to their potential high heat-resistant properties, spores are a primary concern and are considered to be the number one cause of spoilage in processed foods.
Initially l