Species of Gas-Producing Spoilage Microorganisms in Food and Their Control Techniques: A Comprehensive Overview of Recent Advances

Aerogenesis defects in food are mostly attributed to the growth of gas-producing spoilage microorganisms, which have caused significant losses to the food industry. Spoilage of aerogenic foods is characterized by the production of large amounts of gases accompanied by a rancid odor during the shelf life of the food, which result in severe distention of the packaging. In order to effectively control the impact of gas-producing spoilage bacteria on food quality, this review briefly introduces the characteristics of food spoilage caused by gas-producing microorganisms, explores the factors influencing the occurrence of this specie of spoilage, as well as systematically summarizes the species and characteristics of gas-producing spoilage bacteria, and comprehensively reviews the technical means for rapid and accurate identification of these bacteria. Furthermore, the review provides a comprehensive summary of effective preventive measures to control gas-producing spoilage. A critical assessment of the research needs related to the spoilage of aerogenic foods is presented. Finally, it is recommended to combine strict hygiene management and process optimization to adopt comprehensive prevention and control measures in order to reduce losses caused by swelled pack spoilage.