Dong-eui University Reports Findings in Food Science (Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies).

A report from Dong-eui University in Busan, South Korea, highlights the threat of psychrotrophic bacteria to the safety of animal-derived foods. These bacteria can grow at refrigerated temperatures and not only spoil food but also produce heat-resistant enzymes and toxins, posing health risks. The report examines the characteristics and species composition of these bacteria, their impact on food spoilage and safety, and contamination patterns in various products. It also explores nonthermal techniques to combat bacterial contamination as alternatives to conventional thermal methods. The research concludes that adopting these technologies can help ensure the safety and quality of animal-derived foods for consumers. [Extracted from the article]