Types
of
Food
Spoilage
with
Causative
Organisms
| Food | Types of spoilage | Causative microorganisms |
| Fresh meat | Putrefaction |
Clostridium,
Pseudomonas,
Porteus,
Alcaligenes,
Chromobacterium. |
| Cured meat | Mouldy |
Penicillium,
Aspergillus,Rhizopus. |
| Fish | Discolouration Putrefaction |
Pseudomonas Chromobacterium, Halobacterium, Micrococcus |
| Poultry | Odour, Slime | Pseudomonas, Alcaigenes, Xanthomonas. |
| Eggs | Green
rot Colourless rot Black rot Fungal rot |
Pseudomonas
Fluorescens Pseudomonas, Alcaigenes, Chromobacterium, Coliform. Proteus Penicillium, Mucor |
| Fresh fruits and vegetables | Bacterial
soft
rot Gray mould rot Rhizopus soft rot Blue mould rot Black mould rot Sliminess or Souring |
Erwinia
carotovera,
Pseudomonas
spp. Botryitis cinerea Rhizopus nigrican Penicillium italicum Aspergillus niger, Alternaria Saprophytic bacteria |
| Pickles,Sauer, kraut | Black
pickles Soft pickles Slimy kraut Pink kraut |
Bacillus
nigricans Bacillus spp. Lactobacillus Plantarum, L. cucumeris Rhodotorula(asporogenous yeasts) |
| Sugar products, Honey, Syrups | Ropy
syrup Yeasty Pink syrup Green syrup Mouldy |
Aerobacter
aerogenes Saccharomyces, Torula,Zygosaccharomyces Micrococcus roseus Pseudomonas fluorescens Aspergillus, Penicillium |
| Bread | Mouldy Ropy Red bread |
Rhizopus,
Aspergillus Penicillium Bacillus spp. Serratia marcesens |