Food Classification by Storage potential Food Classification Perishable
Food Classification by Storage potential : Food Classification Perishable Semiperishable Nonperishable Examples Meats, fish, poultry, eggs, milk, most fruits and vegetables Potatoes, some apples and nuts Sugar, flour, rice, and dry beans
Water activity of several substances Water activity (aw) Material Example organisms 1, 000 Pure water Caulobacter, Spirillum 0, 995 Human blood Streptococcus, Escherichia 0, 980 Seawater Pseudomonas, Vibrio 0, 950 Bread Most gram- positive rods 0, 900 Maple syrup Gram-positive cocci : Staphylococcus 0, 850 salami Saccharomyces rouxii 0, 800 Fruit cake, jams Saccharomyces bailii, Penicillium 0, 750 Salt lakes, Salted fish Halobacterium, Halococcus 0, 700 Cereals, candy, dried fruit Xeromyces bisporus, and other xerophilic fungi
Growth of Microorganisms in Foods
Microbial spoilage of fresh food Food product Type of microorganism Common spoilage organisms, by genus Fruits and vegetables Bacteria Erwinia, Pseudomonas, Corynebacterium Aspergillus, Botrytis, Geotrichum, Rhizopus, Penicillium, Cladosporium, Alternaria, Phytophthora, various yeasts Fresh meat, poultry, eggs, and seafood Bacteria Fungi Acinetobacter, Aeromonas, Pseudomonas, Micrococcus, Achromobacter, Flavobacterium, Proteus, Salmonella, Escherichia, Campylobacter, Listeria Cladosporium, Mucor, Rhizopus, Penicillium, Geotrichum, Sporotrichum, Candida, Torula, Rhodotorula Milk Bacteria Streptococcus, Leuconostoc, Lactococcus, Lactobacillus, Pseudomonas, Proteus High-sugar foods Bacteria Fungi Clostridium, Bacillus, Flavobacterium Saccharomyces, Torula, Penicillium
Microorganisms in Food Spoilage Food Organism Type of Spoilage Rhizopus nigricans Penicillium species Aspergillus species Monilia sitophila Bacillus species Bread mold Erwinia carotovora Phytophthora infestans Fusarium species Monilia fructicola Bacterial soft rot Potato blight Soft rot, cracking skin Brown rot Penicillium expansum Patulin, a toxic cider contaminant Grain Bread Proteinand starch hydrolysis– stringy texture Fruits and Vegetables Leafy vegetables Potatoes Tomatoes, melons Grapes, berries, “stone” fruits Apple
Food Organism Type of Spoilage Meat Rhizopus species “Whiskers” white fluffy growth Mucor species Pseudomonas Poultry Clostridium species Green discoloration on refrigerated meat Bone stink Pseudomonads Penicillium Sliminess Eggshell contamination Cladosporium species Sporotrichum species Milk Acinetobacter johnsoni Streptococcus lactis Lactobacillus species Sliminess Sour milk
Food Spoilage Food Poisoning ( Food Intoxication) Food Infection
Microbial Foodborne Disease Organism Disease Foods Bacteria : Bacillus cereus FP and FI FI Rice and starchy foods, high-sugar foods, meats, gravies, pudding, dry milk Poultry , dairy Meat and vegetables Ground meat, raw vegetables FI FP FI Poultry, meat, dairy, eggs Meat, desserts Dairy, meat FI FI Raw and undercooked meat Meat Campylobacter jejuni Clostridium perfringens Escherichia coli O 157: H 7 Salmonella spp. Staphylococcus aureus Streptococcus spp Protists : Toxoplasma gondii Giardia intestinalis
Food Preservation ?
Canning Refrigeration and Freezing Drying and Lyophilization Heating Chemical Additives Antibiotics Irradiation
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