Food spoilage and the related causative micro-organisms
|
FOOD |
SPOILAGE |
CAUSATIVE MICRORGANISM |
| Bread | Mouldy | Aspergillus, Penicillium, Rhizopus |
| Red Bread | Bacillus, Serratia marcesens | |
| Ropy | Bacillus, Penicillium | |
| Orange juice | “off” flavor | Acetobacter, Lactic acid bacteria |
| Cured meat | Greening, slime | Lactic acid bacteria |
| Mouldy | Aspergillus, Penicillium, Rhizopus | |
| Slimy | Leuconostoc | |
| Souring | Pseudomonas, Micrococcus, Bacillus, Clostridium | |
| Dairy | “off” flavour | Enterobacteriaceae, NSLAB, Flavobacteriaceae |
| Putrefaction | Clostridium | |
| Souring | Bacillus, Clostridium | |
| Rot | Pseudomonas | |
| Fungal rot | Pseudomonas, Alcaligenes, Chromobacterium, Coliform, Penicillium, Mucor | |
| Fish | Discoloration | Pseudomonas |
| “off” flavor | Alcaligenes, Chromobacterium, Halobacterium | |
| Putrefaction | Micrococcus, Flavobacteriaceae | |
| Fresh fruit and vegetables | Bacterial soft rot | Ervinia carotovera, Pseudomonas, Alycyclobacillus |
| “off” flavour | Acetobacter, Gluconobacter | |
| Black mould rot | Aspergillus, Alternaria, Penicillium, Botrytis, Rhyzopus | |
| Fresh meat | Putrefaction | Clostridium,Pseudomonas, Acinetobacter |
| Slimy | Moraxella, Proteus, Alcaligenes, Brrochothrix | |
| Souring | Chromobacterium, Flavobacteriaceae, Cladosporium, Mucor, Alternaria, Chromobacterium, Lactobacillus, Pseudomonas | |
| Pickles, sauerkraut | Slime, odour | Rhodotorula |
| Black pickles | Bacillus nigrigans | |
| Slim kraut | Lactic Acid Bacteria | |
| Soft pickles | Bacillus | |
| Poultry | Odour, Slime | Pseudomonas, Alaligenes, Xanthomonas |
| Slime, Odour | Alcaligenes, Pseudomonas, Flavobacteriaceae | |
| Sugar products, Honey, Syrups | Mouldy | Aspergillus, Penicillium |
| Green syrup | Pseudomonas | |
| Pink syrup | Micrococcus roseus | |
| Ropy syrup | Enterobacteriaceae | |
| Yeasty | Sacharomyces, Torula, Zygosaccharomices |
Font: F. Bourdichon, K. Rouzeau. Microbial Food Spoilage: A Major Concern for Food Business Operators. New Food, Volume 15, issue 3, 2012 Page 54.
