- the amount that has spoiled
- Food packaging reduces spoilage.
- Spoilage and dust shall be controlled to prevent pest invasion.
- Where appropriate, temperatures shall be kept as low as possible to avoid condensation and spoilage.
- Any spoilage shall be minimised and kept under control to reduce pest invasion.
- Such changes which could manipulate signs of spoilage could mislead the consumer and they should therefore not be allowed.
- Operations such as filleting and cutting must be carried out so as to avoid contamination or spoilage of fillets and slices.
- Feed business operators shall ensure, as far as possible, that primary products produced, prepared, cleaned, packed, stored and transported under their responsibility are protected against contamination and spoilage.
- Active materials and articles shall not bring about changes in the composition or organoleptic characteristics of food, for instance by masking the spoilage of food, which could mislead consumers.
- Sulphur dioxide and sulphites (E 220, E 221, E 222, E 223, E 224, E 226, E 227, E 228) are food additives authorised under Directive 95/2/EC which act primarily as antimicrobial agents and controlling chemical spoilage.
- For example, active food contact materials and articles should not release or absorb substances such as aldehydes or amines in order to mask an incipient spoilage of the food.
- Sulphur dioxide and sulphites (E 220, E 221, E 222, E 223, E 224, E 226, E 227, E 228) are food additives authorised under Directive 95/2/EC which act primarily as antimicrobial agents and controlling chemical spoilage. Nowadays, transport of fresh fruit has become very important, in particular by sea freight.
- The use of DMDC has been requested in order to prevent spoilage as a result of fermentation in unopened non-sterile filled bottles of cider, perry and fruit wines, alcohol-reduced wine, wine-based drinks and all other products covered by Council Regulation (EEC) No 1601/91 .