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spoilage

英 [ˈspɔɪlɪdʒ]

美 [ˈspɔɪlɪdʒ]

n.  (食物的)变质,腐败

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COCA.29626

牛津词典

    noun

    • (食物的)变质,腐败
      the decay of food which means that it can no longer be used

      柯林斯词典

      • (通常指食物)腐败,变质,变坏
        Whenspoilageoccurs, something, usually food, decays or is harmed, so that it is no longer fit to be used.

        英英释义

        noun

        • the act of spoiling something by causing damage to it
          1. her spoiling my dress was deliberate
          Synonym:spoilspoiling
        • the process of becoming spoiled
            Synonym:spoiling
          1. the amount that has spoiled

            双语例句

            • When milk is stored before pasteurization or further processing bacteriological spoilage can occur.
              牛乳在进行巴氏杀菌和进一步加工之前,也可能发生细菌性变质。
            • The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
              防止啤酒变坏的主要方法是用纯酵母菌株发酵。
            • Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage.
              它很少的量就能抑制致使食品腐败的所有霉菌和酵母菌。
            • Food spoilage problems occur with minimally processed, concentrated frozen citrus products.
              食品的变质也发生在轻微加工的、浓缩冷冻的柑橘制品中。
            • It is co-produced by the same species of Aspergillus and Penicillium that are associated with food spoilage.
              由一些种类的曲霉菌和青霉菌共同产生,与食物的腐败变质密切相关。
            • However, spices also can contain pathogenic and spoilage organisms.
              然而,调味料也含有病原菌和变质菌类。
            • Microbial growth in foods can result in either preservation or spoilage, depending on the microorganisms involved and the food storage conditions.
              在食品中微生物生长的结果或者是使食品得以保藏或者是变坏,主要取决于食品中含有的微生物及其贮藏条件。
            • However, a variety of spore-forming bacteria, yeasts, and molds are responsible for food spoilage.
              然而许多形成芽孢的细菌、酵母菌和霉菌都会引起食品腐败。
            • That alert can go directly to mobile devices that are used in the warehouse, preventing food spoilage.
              该警告可直接发送到仓库中使用的移动设备,预防食品腐烂。
            • In neutral or alkaline pH foods, such as meats, bacteria are more dominant in spoilage and putrefaction.
              在中性和碱性pH食品中,例如肉,细菌在变质和腐败中更易占优势。