افساد الاغذية
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Food spoilage
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:1- . 2- ( ). ( ). 3- ( ).
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Spoilage of vegetables
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- Bacterial spoilage of fresh vegetables Erwinia carotovora Pseudomonas Bacillus, Clostridium .
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Fungal sooilage of fresh vegetables Colletotrichum . anthracnose Gleosporium lenticel rot
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1- Gray mold rot Botrytis cinerea
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2- sour ,oospora, watery soft rot Geotrichum candidum , . .
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Sour rot
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Watery soft rot
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3- Rhizopus soft rot Rhizopus stolonifer . ( ) .
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( ).
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4- Phytophora rot phytphora .
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5- Anthracnose Colletrichum coccodes
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Spoilage of fruits .
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Erwinia Erwinia rot .
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Spoilage of meats ,poultry and seafoods
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(EH) .
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Spoilage of fresh meats : 1- ATP .
2- ((Eh.
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3- .
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5- ATP.
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( (glycolysis .
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* Clostridium Enterobacteriaceae .
* Rhizopus , Mucor ,Cladosporium (black spot) .
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* Torulopsis ,Rhodotorula ,Candida
* pseudomonas,Acinetobacter.
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Mechanism of meat spoilage
H2O .
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-Sliminess : Lactobacillus,Streptococci .
LactobacillusStreptococc
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- Souring: LactobacillusStreptococci .
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- :Greening Lactobacilli Leuconostoc
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Spoilage of poultry Pseudomonas Corynebacterium, Flavobacterium, Acinobacter
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enterobacteriaceae .
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Spoilage of fish and sea foods
* Fish . .
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1- .
Spoilage of eggs :-2- Lysozyme .3- Avidin Biotin Complex .4- P.H
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Yolk . :-Pseudomonas , Acinobacter , Salmonella , Micrococcus , Eshrichia , Alcaligenes , Aeromonas , Proteus , Staphylococcus
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:- Mucer , Penicillium , Cladosporium , Homodendron, Torula .
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Rotting :Green rots PseudomonasColorless rots Pseudomonas , Acinetobacter
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Black rots Pseudomonas , Proteus , Aeromonas
Pink rots PseudomonasRed rots SerratiaCustard rots Proteus
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Spoilage of cerals , flour , doughs and bakery products
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Bacillus .
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Amylase Rhizopus . Streptococcus , Lactobacillus , Leuconostoc .
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Rhizopus stolonifer Bread mold Neurospora sitophila Red bread
Ropiness .
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Bacillus subtilis, B.mesentricus .
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spoilage and dairy products: . :Streptococcus, Proteus, Micrococcus, Propionobacterium, Lactobacillus, Leuconostoc, Bacillus, Pseudomonas, Coliforms.
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thermoduric ( Lactobacilli , Streptococcus , Bacillus ).
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LeuconostocColiformsBacillusPseudomonasMicrococcusProteus
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:- Surfiace taint putridity Psedomonas putrefaciens
- Rancidity , Psedomonas .
Psedomonas
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:Cladosporium ,Alterania ,Aspergillus ,Mucor ,Rhizopus ,Penicillium ,Geotrichum
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AspergillusPenicilliumRhizopusMucorGeotrichumCladosporium
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(,,,) Alcaligenes ( slimy card ) Psedomonas, proteus ,Enterobacter,, Geotrichum,Mucor,Alternaria,Pencillium .
AlternariaAlcaligenes
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Spoilage of sugar,candies and spices Clostridium , Bacillus . .
Saccharomyces
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: Trula , Saccharomyces Conversion of sugar .
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Clostridium sporogenese .
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Proteus , Bacillus .
, Zygosaccharomyces Z.mellis Torula .
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Spoiling of nutmeats ( , , ) .
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Spoiling of fermented foods , . Sauerkraut : , ph 3.1 3.7 .
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:Soft kraut : .Slimy kraut : Lactobacillus cucumeris L.plantarum .Rotted kraut: .
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- pink kraut : Torula. pickles : 4 .
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:* pickle blacking : Bacillus nigrificans .Bloaters : , Pediococcu Enterobacter , Lactobacillus .
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- Pickle softening : , Bacillus Fusarium , Aspergillus , Mucor , Alternaria , Cladosporium , Phoma , Penicillium .
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: :Zapetra spoilage : Propionebacterium .Softening : Rhodotorula .-Sloughing : Cellulomonas flavigena.
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Spoilage of canned food . . . 3 :- ( pH 4,6 ) , thermophilic flat-sour group . Clostridium butyricum , Clostridium pasteurianium ) .
Clostridium
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- ( pH 3,7 4,6): : ( ) () . (Bacillus cogaulans) .
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- ( pH 3,7 ): : ( , ) . .
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: - mesophiles - thermophiles .
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: - Flipper : .- Springier : .- Soft swell : .- Hard swell : .
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Torula, Rhodotorula, Candida . Sliminess . Souring Visceraltaint Streptococci.
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Pseudomonas .
Tetrazolium .
: CO2.
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. . :- Pseudomonas , Moraxella , Acinobacter , Flavobacterium.
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Autolysis .
. Collagen . Tri methyl amine (TMA).
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