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African Journal of Food Science and Technology

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Perspective - African Journal of Food Science and Technology ( 2021) Volume 12, Issue 8

Stability and shelf life of foods and beverages

Kaan Ozturk*
Faculty of Medical Sciences, University of Jos, Nigeria
*Corresponding Author:
Kaan Ozturk, Faculty of Medical Sciences, University of Jos, Nigeria, Email:

Received: 09-Sep-2021 Published: 06-Oct-2021


Predicting the fate of spoilage and infective microorganisms are often terribly useful for food makers if they're to plug their product while not damage to shoppers and harm to the complete, through loss of quality. This chapter discusses the various biological ‘end-points’ that are relevant to the appliance of prophetical models in food manufacture, presents an outline of the mathematical modelling approaches obtainable for microorganism period prediction of foods and beverages, and describes the key concerns for development of prophetical microbiological models, additionally because the main limitations and sensible concerns for the sound application and usage of models.

Food spoilage is also outlined as a method or modification that renders a product undesirable or unacceptable for consumption Hugenholtz (2013). This advanced ecological development is that the outcome of the organic chemistry activity of microorganism chemical processes which can eventually dominate consistent with the prevailing ecological determinants. to make sure the security and quality of foods and beverages, the effective observance of the chilliness chain through production, transportation, distribution and storage in retail cupboards and residential refrigerators is important. Currently, a spread of various methodologies is used for assessing food spoilage, during which microbiological ways play a decisive role. Recently, the link between microorganism growth and also the chemical changes occurring throughout food storage has been recognised as a possible indicator which can be helpful for observance freshness and safety. For this purpose, attention-grabbing analytical approaches are developed for fast and quantitative assessment of food spoilage. These are supported biosensors, detector arrays and chemical analysis techniques in bike with chemometrics Dimitrios and Dimitrios (2019). Numerous processes are used to stop the microbiological spoilage of foods and beverages, amongst that cold storage and warmth treatment appear to be the foremost effective. The appliance of a chic CO2 atmosphere as a part of a changed atmosphere packaging system is additionally effective in suppressing spoilage micro-organisms.

Ensuring the security of food by the food business operators is their basic obligation. To meet this obligation, the food business operator ought to have knowledge domain information in several fields that affects receiving and delivery of the safe finished product to the recipient.

The food and liquid business is re-discovering fermentation as a vital step in product innovation. Fermentation will give numerous edges like distinctive flavour, health and nutrition, texture and safety (shelf life), whereas maintaining a 100 percent natural label Nychas and Panagou (2011). during this review many examples are conferred on however fermentation is employed to exchange, modify or improve current, by artificial means made, foods and beverages and the way conjointly fermentation are often used for fully novel shopper product.

To provide safety food, legal rules are significantly useful, as this type of recording needs forces the food business operators to fulfilling them. One among the obligatory needs for the food business operators is to implement the food safety management of system, that is, hazard analysis and demanding management purpose (HACCP) system Singh et al. (2017). This tool is useful in receiving safe finished product and potted approval in several countries of the globe, together with the ECU Union. The correct functioning of this technique depends on fulfilment of the necessities in terms of fine follow that is wrongfully binding within the European Community.


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  2. Dimitrios AA, Dimitrios T(2019). Fermented Foods and Beverages. Innovations in Traditional Foods. Pp. 257-291.
  3. Nychas GJE, Panagou E(2011). Microbiological spoilage of foods and beverages. Food and Beverage Stability and Shelf Life. Pp. 3-28.
  4. Singh D, Lee S, Lee CH(2017). Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages. Trends Food Sci Technol. 61: 103-115.