Food and Fermentation Industries >

2011 , Vol. 37 >Issue 06: 141 - 145

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.038

Food and Fermentation Industries

Food Biological Putrefaction and Progression of Novel Mould Proof Technique

  • Yang Wei-jie ,
  • Xiao Geng-sheng ,
  • Tang Dao-bang ,
  • Xu Yu-juan ,
  • Wu Ji-jun ,
  • Qu li-min
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Online published: 2011-06-25

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Abstract

The reason and mechanism of food biological putrefaction,the groups of foodborne pathogens and the research advance in novel mould proof technique were summarized.The application prospect of novel mould proof technique in food security and quality assurance were discussed.

Key words： mildew mechanism; food preservation; food safety; non-thermal sterilization; foodborne pathogens

Cite this article

Yang Wei-jie , Xiao Geng-sheng , Tang Dao-bang , Xu Yu-juan , Wu Ji-jun , Qu li-min . Food Biological Putrefaction and Progression of Novel Mould Proof Technique[J]. Food and Fermentation Industries, 2011 , 37(06) : 141 -145 . DOI: 10.13995/j.cnki.11-1802/ts.2011.06.038

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