Common Micro Organisms Responsible for Spoilage of Food, Fruits and Vegetables, bread, Pickless

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Home >> Microbiology >> Common Micro Organisms Responsible For Spoilage of Food

Common Micro Organisms Responsible For Spoilage of Food

Food	Types of spoilage	Associates microbes
(a) Fruits and Vegetables	Sort rot Black mould rot Grey mould rot	Rhizopus, Erwinia Aspergillus, niger Botrytis
(b) Bread	Mouldy Ropy	Rhizopus stolonifer, Aspergillus niger; Penicillium, Mucor Bacillus
(c) Processed meat	Mouldy Souring Greening Slimy	Aspergillus, Rhizopus, Penicillium Micrococcus, Pseudomonas, Bacillus Leuconostoc, Lactobacillus, Pediococci Leuconostoc
(d) Fish	Putrefaction	Flavobacterium, Micrococus, Halobacterium
(e) Eggs	Green rot Black rot Red rot	Pseudomonas fluorescens Proteus Serratia marcescens
(f) Pickles, fresh meat	Putrefaction	Rhodotorula, Clostridium, Pseudomonas, Pr, vulgaris, Alcaligenes
(g) Con. orange juice	Off-flavour	Acetobacter; Leuconostoc, Lactobacillus

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