Whitepaper - Spoilers in Food: New Approaches for Risk Management

Food spoilage is a major challenge for the food industry, affecting shelf life, product quality, brand reputation, and food waste. It is mainly driven by microorganisms - bacteria, yeasts, and molds - whose impact varies according to food type, product formulation, and environmental conditions.

This whitepaper highlights how intrinsic and extrinsic factors influence microbial spoilage and reviews current and emerging technologies for spoilage detection. From conventional culture‑based and molecular methods to next‑generation sequencing approaches such as metabarcoding and metagenomics, it shows how advanced tools now enable a comprehensive understanding of microbial communities in spoiled foods.

Prepared by David TOMAS FORNES, Scientific Affairs Director at bioMérieux, this whitepaper offers expert scientific insight into microbial spoilage and modern strategies to better detect and manage it.

Table of Contents for the White Paper - What is this white paper about?

• Introduction
• Spoilage Microorganisms
• Spoiler Investigations
• New Approaches & Use of Genomics
• Environmental Monitoring Programs for Spoilers
• Spoilage Risk Assessment
• References

Fill out the form below and download the whitepaper to gain a clearer, data‑driven perspective on food spoilage.