Microbial spoilage of food: a review CCFRA Review No. 55 (2007)

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A review and discussion of the spoilage microflora associated with major food groups

Food products must be of an acceptable quality when consumed. One of the criteria that is often used to determine acceptability is the level of microorganisms present, and microbiological analysis has long been a routine part of food manufacture and production. Whereas the setting of acceptable levels for pathogens has been well researched, the position with food spoilage organisms is less clear. Different food types will be associated with specific microbial groups, for which maximum levels are defined as the point at which the food is considered unacceptable for consumption.

This review provides a guide to the general spoilage patterns of different food groups and investigates whether there are any relevant spoilage organisms that could be used routinely as a more reliable microbial indicator of product quality of a range of food groups. It demonstrates that when current target levels for specific organisms or groups of organisms are met, the food in question often shows no sign of microbial deterioration (i.e. the food is still fit for consumption from a microbial standpoint). More reliable and accurate ways of predicting the onset of microbial spoilage could allow longer shelf lives to be set for some products. The review concludes with two very useful appendices giving brief details of the characteristics of individual spoilage organisms, and lists of individual organisms associated with spoilage of different food groups.

Contents

• Introduction
  
  
• Overview of food spoilage
  
  
• Typical spoilage flora associated with major food groups
• fish
• meat and poultry
• fruits and vegetables
  
  
• Microbial groups
• lactic acid bacteria
• yeasts and moulds
• Enterobacteriaceae
• other Gram-negative spoilage organisms
• other Gram-positive organisms
  
  
• Future trends
  
  
• References
  
  
• Appendices
• glossary of microorganisms
• organisms associated with spoilage of specific food categories

Softcover - 47 pages

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