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