1. Microorganisms of interest in food microbiology
1.1 Spoilers
1.2 Pathogens
1.3 Starters and probiotics
1.4 Indicators
1.1 Spoilage organisms
- microorganisms causing food deterioration (Psychrothrophs among the most important)
- control by applying methods for food preservation (refrigeration, reduced water activity aw, acidification)
- examples: Pseudomonas producing off odors in refrigerated raw meats; Leuconostoc producing slime in
juices; Lactococcus producing acid in raw milk.
1.2 Pathogens
Foodborne intoxication
- Clostridium botulinum
- Staphylococcus aureus
- Bacillus cereus
- Mycotoxin, bacterial toxins, seafood toxins, plant toxins