vector but not necessarly as a growth medium.organisms in this group are, Vibrio choleraeO1, salmonella typhi, shigella sonnei,Bacillus anthracis, HepatitisB virus etc.
The spoilage micro-organisms . The spoilage microorganisms include bacteria, yeasts and modlds that cause undesirable changes of the appearance, odour, texture or taste of the food. They are commonly grouped according to their type of activity or according to theiri growth reguirements.
Psychrophilic microorganisms . Are those organisms capable of growing relatively rapidly at commercial refrigeration temperatures with out reference to optimum temperature for growth. . Species of Pseudomans, Achromobacter, flavobacterium and Alcahigenes are examples of Psychrophilic bacteria. . Many psychrophilic bacteria when present in large numbers can cause a variety of off flavoirs as well as defects in foods . The presence of large number of psychrophilic bacteria in refrigerated foods such as dairy products, meat, poultry and sea food may reflect growth of initial population during storage and /or massive contamination at some point prior to or during refrigerated storage.
Thermoduric microorganisms . Thermoduric organisms are those organisms which will survive so significant measure of heat treatment