Influence of Chemical properties of Food on Type of Microbial Growth -
| Chemical properties | Predominant Spoilage organisms |
| Composition: | |
| Protein | Bacteria, moulds |
| Carbohydrate | Yeasts, moulds |
| Fat | Moulds, a few bacteria |
| Acidity: | |
| Acid(<pH 4.5) | Moulds,Yeasts |
| Nonacid(<pH 4.5) | Bacteria |
| Osmotic pressure: | |
| Low | Moulds,Bacteria, Yeasts |
| High | Moulds |