[Spoilage bacteria characteristic of foodstuffs (good and bad microbes)].
Microbiological spoilage of a foodstuff leads to organoleptically detectable flaws in the odor, taste, appearance or consistency of the foodstuff. Intrinsic factors of the foodstuff as well as extrinsic factors affecting the foodstuff's storage and packaging conditions will have an effect on the rate of development of the population of spoilage bacteria. Specific spoilage organisms will become selected to respective foodstuffs, giving rise to the sensory off-aromas through their metabolic reactions. The genera and species of microbial spoilage populations of foodstuffs of different type exhibit great variation.
Helsingin yliopiston elintarvikeja ympäristöhygienian laitos.
Johanna
J
Björkroth
D005516:Food Microbiology