Food Spoilage, Storage, and Transport: Implications for a Sustainable Future

Hammond, Sean T.; Brown, James H.; Burger, Joseph R.; Flanagan, Tatiana Paz; Fristoe, Trevor S.; Mercado‐Silva, Norman; Nekola, Jeffrey C.; Okie, Jordan G.

doi:10.1093/biosci/biv081

Cited by 123 publications

(57 citation statements)

References 39 publications

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“…The average temperature difference was 0.7 ± 0.3°C for fluorescent and 0.8 ± 0.3°C for LED illumination. These fluctuations brought about an overall temperature increase, likely to affect spoilage kinetics . The average temperature of the potato slice samples stored in the dark was 7.6 ± 0.2°C.…”

Section: Resultsmentioning

confidence: 99%

“…The average temperature difference was 0.7 ± 0.3 C for fluorescent and 0.8 ± 0.3 C for LED illumination. These fluctuations brought about an overall temperature increase, likely to affect spoilage kinetics 35. The average temperature of the potato slice samples stored in the dark was 7.6 ± 0.2 C. Samples stored in LED light had an average temperature of 6.9 ± 0.5 C, and samples stored in fluorescent light had an average temperature of 8.5 ± 0.4 C. A momentary temperature peak at about 180 hours of storage was due to a temporary power cut.…”

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Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

et al. 2019

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Since more and more pressure is exerted to reduce the use of plastic packaging materials, optimizing the use of food packaging is opportune. The aim of this study was to evaluate the combined effect of packaging materials, spanning a range of oxygen transmission rates (OTR), and retail illumination, on the microbial shelf life and safety of refrigerated ready‐to‐heat foods. Cooked potato slices were packaged in OPA/PP bags with a high OTR (28.85 ccO2/m2/d) and OPA‐EVOH/PP bags with a low OTR (6.57 ccO2/m2/d). Cooked composite meals were packaged in tray and foil combinations, also spanning a range of OTR: PP trays (2.09 ccO2/tray/d) with OPA/PP foils (28.85 ccO2/m2/d), PP trays with OPA‐EVOH/PP (6.57 ccO2/m2/d) foils, and PET trays (0.07 ccO2/tray/d) with PET top foil (32.86 ccO2/m2/d) . The packages were stored in a dark environment, or under fluorescent or LED light. Due to the rapid growth of lactic acid bacteria, the microbial shelf life of both food products was largely unaffected by the type of barrier. Illumination at 1000 lux for 12 hours per day led to temperature differences significantly affecting microbial growth. Based on the results, it could be concluded that re‐evaluating packaging material choices for these foods may prove valuable, since the use of high‐barrier multilayer packaging materials may be considered as a case of overpackaging.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

et al. 2019

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“…Some prominent storage systems are canning, freezing, freeze-drying, vacuum packing, storage in gases, drying etc. (Hammond et al 2015). Finally, the researchers suggest that new additional studies need to be undertaken to validate or reject the overall findings of the current study.…”

Section: Discussionmentioning

confidence: 99%

Resilience, Adaptation and Expected Support for Food Security among the Malaysian East Coast Poor Households

Alam¹,

Siwar²,

Wahid³

2019

Preprint

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Purpose: Sustainable food security at the household level is one of the emerging issues for all nations. It is expected that the patterns of household resilience factors and adaptation practices have a strong linkage with household food security. The aim of this study was to seek an effective technique of adaptation for food security and the required types of support for adaptation to food insecurity among the poor and low income households in Malaysia.Design/methodology/approach: This study was based on primary data that were collected in Jul-Oct 2012 through a questionnaire survey among 460 poor and low income households from the Pahang, Kelantan, and Terengganu states of Malaysia. The samples were selected from E-Kasih poor household database based on a two-stage cluster random sampling technique. The study considered household food security as household food availability and food accessibility, and ran ordinal regressions to find out the linkages of household food security with household resilience factors, adaptation practices, and expected support for adaptation to food security.Findings: The study concludes that several resilience factors and adaptation practices were statistically significant to household food security, and several external supports were statistically and significantly needed to ensure household food security. Therefore, to ensure sustainable household food security in Malaysia, the food security programs needs to be integrated with Sustainable Development Goals (SDGs) and climatic changes adaptation programs, and the involvement of relevant stakeholders are crucial.Originality/value: This study is a pioneer work based on primary data that empirically measured the linkages of household food security with household resilience factors, adaptation practices, and expected support for adaptation to food security in Malaysia. This study also discussed some issues related to the climate change linkage, which would help future climate change research. The findings of the study will be beneficial for all the stakeholders, including policy makers related to the food security and climate change adaptation.

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“…Spoilage of food incurs huge economic losses to producers (farmers), retailers, and consumers (Snyder, & Worobo, ). Storage temperature (Mageswari, Subramanian, Srinivasan, Karthikeyan, & Gothandam, ; Ndraha, Hsiao, Vlajic, Yang, & Lin, ; Odeyemi, Burke, Bolch, & Stanley, ), pH, water availability or moisture, improper storage (Bradford et al., ), indigenous microflora such as bacteria and fungi (Ioannidis et al., ), processing operations (Wang, He, & Yang, ), transportation (Hammond et al., ), and food handlers all influence the rate of spoilage. Aside from the problems of food insecurity and economic loss (Illikoud et al., ), spoiled food also contributes to food waste, which is another global environmental problem.…”

Section: Introductionmentioning

confidence: 99%

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Odeyemi

Alegbeleye

Strateva

et al. 2020

Comp Rev Food Sci Food Safe

279

145

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The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

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Food Spoilage, Storage, and Transport: Implications for a Sustainable Future

Cited by 123 publications

References 39 publications

Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

Resilience, Adaptation and Expected Support for Food Security among the Malaysian East Coast Poor Households

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

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