Some mould and yeasts produce citric acid, oxalic acid,etc. Yeasts and moulds Yeasts and moulds can be responsible for spoilage of many types of foods They often manifests themselves in foods of low pH, low moisture, high salt or sugare content, etc. They are resistant to heat freezing, antibiotics
Mesophillic spore forming aerobes The mesophilic, aerobic spore forming bacteria are all strains Bacillus species that grow at 350c but not at 550c. They cause spoilage in canned low acid (pH > 4.6) foods is usually of the sour type. Inadequate heat processing is commonly responsible since spores of mesophillic bacteria are moderately resistant to moist heat.
Thermophillic anaerobes These organisms are obligatory anaerobes and are strongly saccharolytic, producing and abundant gas from different sugars they non hydrogen sulphid producers They are responsible spoilage of canned food products.
Microbiological Examination of Food Sampling It is important to not that samples of foods collected for microbiological analysis should reflect the microbiological condition at the time of collection. This implies that