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Food Produce; Produce is a generalized term for many farm-produced crops, including fruits and vegetables (grains, oats, etc. are also sometimes considered produce). In supermarkets, the term is also used to refer to the section of the store where fruit and vegetables are kept.
- Biological spoilage by thermophilic bacteria: Under-processing of canned foods results in spoilage by thermophilic bacteria, the bacteria that grow best at temperature of 50°C or higher ;
- Food Spoilage;We can defined that damage ,injury or rotten,which cannot ingest for consumer.
- It is the change of look, consistency, flavor and odor of foods, and is caused by bacteria, moulds and yeasts. Bacteria: Examples of action of bacteria involved in food spoilage: Lactic acid formation: Lactobacillus, Leuconostoc. Lipolysis: Pseudomonas, Alcaligenes, Serratia, Micrococcus.
The vegetables and Fruits are the food which spoilage due thermophoilic bacteria.If we take for some days the vegetables or fruits will start rotten or spoiled,by which bacteria that is called thermophilic bacteria.
Food produce: The term "produce" often implies that the products are fresh and generally in the same state as where they were harvested. In supermarkets the term is also used to refer to the section where fruit and vegetables are kept. Produce is the main product sold by greengrocers, farmers' markets, and fruit markets.
- Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored.
- Biological spoliage by thermophilic bacteria: Under processing of canned foods results in spoilage by thermophilic bacteria,the bacteria that grow best at temperature of 50°C or higher. Five types of this spoilage can be recognized.
- Flat sour spoliage: In canned foods, production of acid and no gas is referred to as flat-sour spoilage because the food becomes sour, but the can shows no evidence of food spoilage because no gas is produced.
- Thermophilic anaerobic (TA) spoilage: Clostridium thermosaccharolyticum, an obligate thermophile, causes spoilage. They can swells and may burst due to production of CO2 and H2. The food becomes fermented sour, cheesy, and develops butyric odour.
- Sulfide spoliage: Clostridium nigricans is involved in this spoilage. It produces H2S gas which is absorbed by the food product. The latter becomes usually blackened and gives “rotten egg” odour.
- Putrefactive anaerobic spoilage: Clostridium sporogenes causes spoilage through putrefaction. The can swells and may burst.
- Aerobic sporeformer's spoilage: Bacillus spp., the aerobic bacteria, cause spoilage. If the canned food is cured meat, swelling of the can is observed.
- Biological spoliage by mesophilic microorganisms: Bacillus spp., Clostridium spp., yeasts, and other fungi which are mesophilic (an organism growing best at moderate temperature range of 25 to 40°C) are mainly responsible for this type of canned food spoilage.
Spoilage of food involves any change which renders food unacceptable for human consumption and may result from a variety of causes.
Please add a few names of thermophilic bacteria, causes for food spoilage.
Thermoplhilic obligate anaerobic bacterium responsible for spoilage of many different thermally processed products, including spaghetti with tomato sauce, tomatoes, sweet potatoes, pumpkin, green beans, mushrooms, asparagus, vegetable soup, and high-acid products (such as canned fruits).
Thermoplhilic obligate anaerobic bacterium responsible for spoilage of many different thermally processed products, including spaghetti with tomato sauce, tomatoes, sweet potatoes, pumpkin, green beans, mushrooms, asparagus, vegetable soup, and high-acid products (such as canned fruits)
Ingredients such as vegetables, sugar, dehydrated milk, starch, flour, cereals, alimentary pastes and rendered meat have been found to be predominant sources of thermophilic anaerobes (3). These organ- isms occur widely in soil and therefore are found on raw material such as mushrooms and onion products.