Chemical spoilage is where enzyme reactions can continue occurring after they have been harvested and slaughtered. The fruits and vegetables can spoil as the exposure to air can cause it decompose due to stress, the ripening also continues due to exposure and enzymes carry on with actions which causes change.
Signs of food spoilage may include an appearance different from the food in its fresh form, such as a change in color, a change in texture, an unpleasant odor, or an undesirable taste. Various factors cause food spoilage, making items unsuitable for consumption.
Lactobacillus plantarum Lactobacillus brevis Pseudomonas nigrifaciens Lactobacillus viridescens FOODS AFFECTED BY MICROBIAL SPOILAGE • Sources of spoilage microorganisms include: . will be limited to yeasts or moulds.Food utensils and processing equipment • Generally. etc Beetroot Beverages/brines Organism Coliforms Yeasts.Soil and water . as the low pH prevents bacterial growth . spoilage is most rapid in proteinaceous chilled fresh foods (e.Highly nutritious .
Food Spoilage Bacteria - Lactobacillus Different organisms of this group, also known as "lactic acid bacteria", have different properties but all of them produce lactic acid from carbohydrates. The important species include Lactobacillus plantarum, Pediococcus cerevisiae, Leuconostoc mesenteroides, Streptococcus faecalis and Lactobacillus brevis.