Chapter 04 Microbial Indices of Food Spoilage

Gram-negative rod-shaped bacteria

The most common spoilage microorganisms of fresh chilled meat and fish, often growing at low temperatures.

Pseudomonas

The most common type of Gram-negative rod-shaped bacteria associated with spoilage.

Coliform/Enteric bacteria

Bacteria that spoil foods, characterized by gas production and slower growth at chill temperatures.

Gram-positive spore-forming bacteria

Bacteria capable of producing heat-resistant spores, commonly associated with spoilage of canned foods.

Lactic Acid Bacteria

Microorganisms that spoil foods by fermenting sugars to form lactic acid, resulting in off-flavours.

Bacillus spp.

A genus of Gram-positive spore-forming bacteria known for producing gas in spoiled foods.

Erwinia carotovora

A bacterium causing soft rot in vegetables and fruits.

Yeasts and Molds

Fungi that are common contaminants of food, characterized by slow growth and resistance to various environmental factors.

Total Viable Count (TVC)

A method used to assess the microbial quality of food by counting viable organisms.

Acceptability criteria

Sensory determinations (color, texture, odor, flavor) used to assess food quality.

Spoilage spectrum

A classification of microbial spoilage levels based on the Total Viable Count.

HACCP

Hazard Analysis and Critical Control Points, a system for ensuring food safety.