Food spoilage

Food spoilage bacteria

All micro-organisms require food, moisture, optimum temperature, oxygen (some cases), ph and time
In terms of food spoilage, bacteria produce toxins which can result in illness
These are known as exotoxins
Illness can still be given from dead bacterial cells, which hold exotoxins
Bacterial contaminants are not visible to the naked eye
Bacterial contaminants do not necessarily produce visual or aroma indicators of spoilage
The food product will deteriate, with fruits becoming soft and slimy in texture, and meat presents an unpleasant aroma

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Grow in a mycelium, made up of hyphae
Foods with mould spoilage can produce a 'mouldy taste', unpleasant aroma, and discolour
Sporulartion allows toxins (endo/exo/myco) to penetrate into the food product
Can be pathogenic
Some moulds are benefical in food production, e.g. in cheese production, mould is used to rupen the cheese such as danish blue

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Predominantly found on plants
Reproduce by 'budding'
Causes foods to ferment e.g. fruit juice products affected by yeast spoilage are unpalatable, bitter, discoloured and hold a distinct unpleasant aroma
Often spoils high sugar goods, such as fruit juice, jams
Yeast spoilage can be beneficial to food production

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