Food Antimicrobial Solution

Spoilage caused by microorganisms has always been a difficult problem in the field of food. It is one of the effective strategies to compound antibacterial agents and develop natural and safe antibacterial agents. Aprofood deeply studies the mechanism of microbial spoilage of food, and is committed to providing global customers with comprehensive solutions for food preservation.

Food spoilage refers to the process in which the quality of food deteriorates to a certain extent and cannot be eaten by humans. It is usually caused by microbial invasion, enzymatic digestion, chemical degradation, physical damage, etc. Among them, microbial invasion is the main reason for food spoilage. Food is a good growth medium, containing protein, carbohydrates and lipids. Microbes in food can just use these substances for reproduction and growth. The impact on food is reflected in the following aspects:

Appearance changes: characterized by food turbidity and liquid formation.

Texture changes: characterized by the accumulation of microbial cells and tissue degradation leading to softening and sticking.

Color changes: characterized by the decomposition of food pigments and the growth of mycelium.

Taste and odor change: characterized by the formation of nitrogen-containing compounds, sulfides, organic acids and other special odor components.

More information: Food Antimicrobial Services