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Food Additives. --- Food Coloring Agents. --- Food Contamination. --- Food Preservation. --- Quality Control. --- #ABIB:FAOdeposit --- Voeding: kwaliteitszorg: methoden --- Voedselveiligheid --- Control, Quality --- Controls, Quality --- Quality Controls --- Total Quality Management --- Preservation, Food --- Food, Preserved --- Food Storage --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Coloring Agents, Food --- Food Colorants --- Agents, Food Coloring --- Colorants, Food --- Additive, Food --- Additives, Food --- Food Additive --- Scientific Experimental Error --- Food Additives --- Food Coloring Agents --- Food Contamination --- Food Preservation --- Quality Control

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Food Preservation. --- Freeze Drying. --- 664.8 --- Cryobiology --- Frozen foods --- Dehydrofrozen food --- Food --- Food, Dehydrofrozen --- Food, Frozen --- Freezing of food --- Freezing --- Low temperature biology --- Biology --- Cold --- Cryopreservation of organs, tissues, etc. --- Low temperatures --- Lyophilization --- Drying, Freeze --- Dryings, Freeze --- Freeze Dryings --- Lyophilizations --- Desiccation --- Preservation, Food --- Food, Preserved --- Food Storage --- Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- Cryobiology. --- Frozen foods. --- 664.8 Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- Food Preservation --- Freeze Drying

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Disinfection --- Sterilization --- Anti-Infective Agents --- Preservatives, Pharmaceutical --- Disinfection and disinfectants --- methods --- Antiseptics. --- Disinfection and disinfectants. --- Antiseptics --- Food Preservation --- Bacteriology --- Contamination (Technology) --- Surgery, Aseptic and antiseptic --- Local anti-infective agents --- Topical anti-infective agents --- Anti-infective agents --- Asepsis and antisepsis --- Pasteurization --- Pharmaceutic Preservative --- Pharmaceutic Preservatives --- Pharmaceutical Preservative --- Pharmaceutical Preservatives --- Preservative, Pharmaceutic --- Preservative, Pharmaceutical --- Preservatives, Pharmaceutic --- Pharmaceutic Aids (Preservatives) --- Preservation, Food --- Food, Preserved --- Food Storage --- Anti-Microbial Agents --- Antiinfective Agents --- Antimicrobial Agents --- Microbicides --- Agents, Anti-Infective --- Agents, Anti-Microbial --- Agents, Antiinfective --- Agents, Antimicrobial --- Anti Infective Agents --- Anti Microbial Agents --- Infection --- Parasites --- Disinfectants --- Germicides --- Sanitation --- Fumigation --- Technique --- Preservatives, Pharmaceutical. --- Sterilization. --- Infections --- Anti-Infective Agent --- Anti-Microbial Agent --- Antimicrobial Agent --- Microbicide --- Agent, Anti-Infective --- Agent, Anti-Microbial --- Agent, Antimicrobial --- Anti Infective Agent --- Anti Microbial Agent --- Disinfection - methods --- Sterilization - methods

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Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, the

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