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Lecture 12 Food Spoilage
Lecture 12 Food Spoilage
Dr. Dimos
Food Spoilage
A product is considered spoiled if
sensory changes make it
unacceptable to the consumer.
Meat
Lactobacillus
Leuconosto
Common bacterial
spoilers:
Pseudomonas
Shewanella
putrefaciens
Acinetobacter
Moraxella
Fish
Trimethylamine-N-oxide
Trimethylamine
Methane Metabolism
NADH + H+ + trimethylamine-N-oxide = NAD+ +
trimethylamine + H2O.
Histidine Decarboxylase
Histidine
Histamine
Salmonella
Aflatoxin
Ergot Alkaloids