Major spoilage micro‐organisms in milk and dairy products

Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts

“…Candida, Pichia, Rhodotorula, Torulopsis, Saccharomyces, Zygossacharomyces, Hansenula and Trichosporon are some important food spoiling yeasts (Forsythe, 2004;Wojtatowicz, Chrzanowska, Juskekyk, Skib, & Gdula, 2002). Microbial spoilage has been an important factor inXuencing both the cost and food availability (Graham, 1980;Riedel, 2005;Walker, 1988).…”

The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius

“…So far, many pathogenic microorganisms, such as Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Listeria monocytogenes and Campylobacter jejuni, Candida spp., Zygosaccharomyces spp., Fusarium spp., Aspergillus spp., Rhizopus spp., and Penicillium spp. have been reported as the causal agents of foodborne diseases and/ or food spoilage (Betts, Linton, & Betteridge, 1999;Deak & Beuchat, 1996;Pitt & Hocking, 1997;Walker, 1988). Raw and/or processed foods are open to contamination during the production, sale any distribution of the foods (Deak & Beuchat, 1996).…”

Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgare in the Eastern Anatolia region of Turkey

“…So far many bacteria (Escherichia coli, Enterobacter spp., Bacillus spp., Salmonella spp., Staphylococcus aureus, Klebsiella pneumoniae, Listeria monocytogenes and Campylobacter jejuni), yeast and fungi (Candida spp., Zygosaccharomyces spp., Fusarium spp., Aspergillus spp., Rhizopus spp., and Penicillium spp.) species has been reported as the causal agents of foodborne diseases and/or food spoilage (Betts, Linton, & Betteridge, 1999;Deak & Beuchat, 1996;Pitt & Hocking, 1997;Walker, 1988). The contamination of raw and/or processed foods with microflora can take place at various stages from the production to the sale and distribution.…”