Betekenis van:
spoilage

Voorbeeldzinnen

1. Food packaging reduces spoilage.
2. Spoilage and dust shall be controlled to prevent pest invasion.
3. Where appropriate, temperatures shall be kept as low as possible to avoid condensation and spoilage.
4. Any spoilage shall be minimised and kept under control to reduce pest invasion.
5. Such changes which could manipulate signs of spoilage could mislead the consumer and they should therefore not be allowed.
6. Operations such as filleting and cutting must be carried out so as to avoid contamination or spoilage of fillets and slices.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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 [7].