FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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TRUE
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FALSE
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Either A or B
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None of the above
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Detailed explanation-1: -Microorganisms involved in food spoilage can be divided into three major categories, which are molds, yeasts, and bacteria. Table 3 presents the active conditions of different microorganisms that affect foods.
Detailed explanation-2: -The most common food spoilage causing molds are Mucor, Aspergillus spp, Rhizopus spp, Penicillium spp, Alternaria spp, Bothrytis, Byssochlamys, Fusarium spp. This mold causes off-flavors, mycotoxins contamination, discoloration, rotting, and is externally visible in the food.
Detailed explanation-3: -Natural decay in food. This comes about as a result of moisture loss and the action of enzymes. Moisture loss mostly occurs in fruit and vegetables which contain large amounts of water. Fruits and vegetables continue to respire after harvesting and therefore lose water through their leaves and skin.