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| Microorganisms involved in food spoilage(Other than Canned Foods) with some examples of causative organisms | ||
|---|---|---|
| Food | Type of Spoilage | Microorganisms involved |
| Bread | Mouldy | Rhizopus nigricans Penicillium Aspergillus niger |
| Ropy | Bacillus subtilis | |
| Maple sap and syrup | Ropy | Enterobacter aerogenes |
| Yeasty | Saccharomyces Zygosaccharomyces |
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| Pink | Micrococcus roseus | |
| Mouldy | Aspergillus Penicillium |
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| Fresh fruits and vegetables | Soft rot | Rhizopus Erwinia |
| Gray mold rot | Botrytis | |
| Black mold rot | A. niger | |
| Pickles, sauerkraut | Film yeasts, pink yeasts | Rhodotorula |
| Fresh meat | Putrefaction | Alcaligenes Clostridium Proteus vulgaris Pseudomonas fluorescens |
| Cured meat | Mouldy | Aspergillus Rhizopus Penicillium |
| Souring | Pseudomonas Micrococcus |
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| Greening, slime | Lactobacillus Leuconostoc |
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| Fish | Discoloration | Pseudomonas |
| Putrefaction | Alcaligenes Flavobacterium |
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| Eggs | Green rot | P. fluorescens |
| Colorless rots | Pseudomonas Alcaligenes |
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| Black rots | Proteus | |
| Concentrated orange juice | "Off" flavor | Lactobacillus Leuconostoc Acetobacter |
| Poultry | Slime, odor | Pseudomonas Alcaligenes |
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