spoilage


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spoil·age

 (spoi′lĭj)
n.
1.
a. The process of becoming spoiled.
b. The condition of being spoiled.
2.
a. Something that has been spoiled.
b. The degree to which something has been spoiled.

spoilage

(ˈspɔɪlɪdʒ)
n
1. the act or an instance of spoiling or the state or condition of being spoilt
2. an amount of material that has been wasted by being spoilt: the spoilage of corn was considerable.

spoil•age

(ˈspɔɪ lɪdʒ)

n.
1. the act of spoiling or the state of being spoiled.
2. material that is spoiled.
[1590–1600]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.spoilage - the amount that has spoiled
indefinite quantity - an estimated quantity
2.spoilage - the process of becoming spoiled
decay - the process of gradually becoming inferior
mildew, mould, mold - the process of becoming mildewed
souring - the process of becoming sour
3.spoilage - the act of spoiling something by causing damage to it; "her spoiling my dress was deliberate"
injury - an act that causes someone or something to receive physical damage

spoilage

noun
Translations

spoilage

[ˈspɔɪlɪdʒ] N (= process) → deterioro m; (= thing, amount spoilt) → desperdicio m

spoilage

n (Comm) → verdorbene Ware, Verderb m (von Waren); (Printing) → Makulatur f
References in periodicals archive ?
Microbiology specialist Lab M has added a new product to its range of dehydrated culture media for the detection of anaerobic organisms associated with sulphide spoilage in food.
The product is a powerful new weapon against spoilage, to help ensure production of longer-lasting, fresher-tasting fermented dairy products.
Prosecutors also said the questionable ballots were not "printing spoilage", as the printing house's owner had claimed, adding they had discovered the actual printing spoilage discarded inside the printing house.
Upon further review," said Consumer Reports,"CR found that the industry-standard spoilage test cannot reliably detect spoilage in products with lemon oil, and CR was unable to identify any current well-established methodology for doing so.
Apart from spoilage concerns, the microbiological quality of produce, including lettuce and strawberries, also has an important food safety component.
It is estimated that up to 30% of all fresh produce is lost due to microbial spoilage.
From time to time pickled cucumber products can get a red coloration indicative of benign spoilage bacteria.
coli and salmonella, while also eliminating spoilage and decay pathogens to extend the life of produce.
Studies have revealed that meat spoilage at low temperatures conditions, is mainly the result of growth of Gram-negative, psychrotrophic, aerobic rods dominated by Pseudomonas spp.
Researchers at the University of Massachusetts and elsewhere compared the efficacy of LAE against pathogenic and spoilage microorganisms in model microbiological systems.
In particular, advanced real time PCR technology is increasingly being used in the rapid detection of food pathogens and spoilage micro-organisms.
The product protects packaged dairy foods such as cheeses, fermented dairy products such as yogurt and sour cream, and other dairy foods from spoilage, due to rancidity, mold growth and other aerobic spoilage organisms.