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MIGROBES IN FOOD SPOILAGE results from having food contamina eth fungal sporesthat germinate & crn aviable ayceltus before the en f shelf cen afectsfar below the surface voll you can ste and scrape off ests more than 200,000 forme some olds such w enicllury oquefort are safe ard create cheese ‘omaver mals auch ae af atocn(ound "comm & peanuts), ergot, and myco- cys care unsife and monitored by re FDA & UEDA because they merease tof developing cancer, cause hall irations sin vison ade effects thar reuroloaical sues BACTERIA The runber & tyoesot bacterinare determined by envior rent mirabiclogca cushy af food, hancing, packing and sore Meats Gran neg Pseudo nonse,Acietsbarter,& Morsvelle, 8acllue ee Gnesi Causation ftisue during processing can cause microbial srovh Poultry whole bis hare lower countsthan cutup parts erebescan cause sknto look fusrescent because fluores cent pseudoronsdsare resent fish ‘Microbial quality isinfluenced by the culty of the water ‘which they came from vegetables ‘Gram pos bacteraleucansstocs, lactobacilstreptocacel, Ccormneforms snd stchylococei Sottrotisone ofthe most commcn typeset bacteiel spoilage Caused by eedniaceotova ‘uncellularwicroscepicungusthat is Used to make breed wine, and beer Heer in foods with alow pH (5 0 or lover) inthe presence of augers organic acd sc other carbon eources, During gov \t metabolizes core food companents “Then produces metabolic products This cusac physical, chemica and sens ble propertes of food ta charge “The food poled ‘yeast youth In food productsiscen seen enthatr surfaces such asin cheese lormests orby the Fermertation oF sue satsin beverages, ouch alee, syrupeo ine

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