The phrase "a spoilage" is not commonly used in written English and may sound awkward.
It can be used in contexts discussing the act of spoiling or the state of being spoiled, particularly in relation to food or goods.
Example: "The shipment arrived late, resulting in a spoilage of the perishable items."
Alternatives: "a spoil" or "a loss due to spoilage".
This fungus was previously known as a spoilage mold in processed fruit products.
Russell Hearn, a partner in Premium and Pellegrini's winemaker, calls a spoilage rate of one bottle in 20, a figure often cited by experts, "utterly irrational".
Unlike traditional brick-and-mortar florists, which lose 30 to 50 percent of their products to spoilage, he said, H.Bloom has a spoilage rate of 2 percent.
Washing machines, for example, could recognize clothing type and make appropriate adjustments; mechanics could instantly know the age of a car part; refrigerators could issue a warning if food has passed a spoilage date.
Moreover, the combined effects of dry methanol extract of S. nemorea and heat processing on the survival and growth of a spoilage yeast in an apple/orange-based beverage, have been assessed through a Central Composite Design.
In conclusion, the Lm14 model cannot be used for refrigerated meat stored aerobically as the results suggest a 'fail-safe' level which may be too high: meat had already reached a spoilage state even though no increase in the level of Listeria was observed.
Bacillus sporothermodurans is a milk spoilage bacterium producing resistant endospores that survive ultra-high temperature treatment.
The microflora of factory 2 was dominated mainly by the genus Lactobacillus (95% of the isolates), and the high lactic acid concentration of these products was linked with a strong spoilage.
Alicyclobacillus acidoterrestris is a key spoilage causing bacterium commonly found in fruit juices and purees.
Cainiao's senior logistics manager Maggie Chen has said that 80percentt of fruits and vegetables in China are shipped at room temperatures, resulting in a whooping spoilage rate of 40percentt.
Brettanomyces is a yeast spoilage.
