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MICRO 12 FOOD MICROBIOLOGY

FOOD
SPOILAGE
Jeffrey M. Ostonal
Assistant Professor II
Department of Food Technology
College of Industrial Technology
 SPOILED?
Can you still eat it?

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 40%

(Gabriel, 2017)


MAJOR CAUSES
of Food Spoilage

Physical
(Bio)Chemical
Biological

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 WHAT IS FOOD
SPOILAGE?
Food spoilage is a metabolic process
that causes foods to be undesirable
or unacceptable for human
consumption due to changes in
sensory characteristics.
Identified by off-colors, off-odors,
softening of vegetables & vegetables,
slime and gas production, and pH
changes..
(Magar, 2021)
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SUSCEPTIBILITY TO SPOILAGE

Nonperishable
Examples: Flour, Starches, dried
foods and vegetables

Semi-perishable
Examples: Potatoes, oions,
bread, some cured meats, apples

Perishable
Examples: Raw meats, poultry,
seafoods., fresh milk (Magar, 2021)
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MICROBIAL SPOILAGE
Presence and growth of microorganisms

Depends on food handling, distribution,

and storage conditions.
The type of microorganisms to
proliferate and the type of chemical
reactions shall take place shall be
dependent upon the food's intrinsic and
extrinsic properties.

(Gabriel, 2017)
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Gram-negative spoilage bacteria
Pseudomonas, Alteromonas, Shewanella

putrifaciens and Aeromonas spp. spoil dairy

products, red meat, fish, poultry and eggs
during cold storage.
Erwinia carotovora and Pseudomonas are
responsible for ca. 35% of vegetable spoilage.
A variety of these microorganisms can cause
the activation of heat-stable proteases and
lipases in milk even after pasteurization.
(Gabriel, 2017)
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Gram-positive, non-spore formers
Lactic acid bacteria and Brocothrix

thermosphacta typically cause spoilage

of meats stored under modified
atmosphere packaging, or vacuum
packaging.
Acetobacters and Pediococcus spp. can
cause beer spoilage.
Lactic acid bacteria can produce diacetyl
in beers and lactic acid in wines.
(Gabriel, 2017)
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Gram-positive spore formers
B. cereus grows in pasteurized milk at 5ºC and

causes ‘sweet curdling’ and ‘bitty cream’.

Geobacillus stearothermophilus causes ‘flat sour’
spoilage of canned products.
C. saccharolyticum causes spoilage of canned
products characterized by can swelling.
Desulfotomaculum nigrificans produces
hydrogen sulfide that causes the ‘sulfur stinker’
spoilage of canned foods.
(Gabriel, 2017)
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Spoilage yeasts and molds

Yeasts and molds activate pectinolytic enzymes

which soften plant tissues and causing ‘rot’.
As much as 30% of all fruit rots may be
attributed to Penicillium.
Bread is spoiled by Rhizopus nigrificans,
Penicillium, Aspergillus, and Neurospora sitophila.
Saccharomyces and Turolopsis spoil jams, syrups
and honeys.
(Gabriel, 2017)
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Spoilage of yeasts and molds

(Gabriel, 2017)
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Spoilage of Milk
Excellent growth medium for all of the

microorganisms
Spoiled due to the proliferation of
microorganisms that activate thermostable
enzymes.
Lipases are produced by Pseudomonads,
Flavobacteria and Alcaligenes.
Proteases are produced by Pseudomonads,
Aeromonads, Serratia and Bacillus spp.
(Magar, 2021)
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Spoilage of Milk

Thermoduric microorganisms are those

that survive milk pasteurization.
Streptococcus thermophilus
Enterococcus faecalis
Micrococcus luteus
Microbacterium lacticum
Bacillus cereus
Bacilus subtilis
(Magar, 2021)
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The defects that occur in milk due to
microorganism are:

Off flavors
Discoloration
Gas production
Lactic acid production/ Souring
Proteolysis
Lipolysis with development of rancidity
Sweet curdling
(Magar, 2021)
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 Spoilage of Meats

The meat itself is sterile within the

animal’s body but easily contaminated
during slaughter and processing.
Meat is highly perishable
Ideal growth medium to both spoilage
and pathogenic microorganisms.
Spoilage can be under aerobic or
anaerobic conditions.
(Magar, 2021)
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 Spoilage of Meats

Meats above 20ºC shall be readily

spoiled by E. coli, Aeromonas, Proteus,
and Micrococcus.
At 5ºC and below, the spoilage flora is
dominated by Pseudomonads that
grow on the food surface to a depth of
3-4 mm. Spoilage is due to degradation
of proteins.
(Magar, 2021)
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 Spoilage of Meats

Fungal spoilage occurs under prolonged

storage periods:
‘Whiskers’ are due to Mucor,
Rhizopus, and Thamnidium
Black spots are due to Cladosporium
Penicillium and Cladosporidium cause
yellow and green-colored spoilage
White spots are due to Sporotrichum
carnis
(Magar, 2021)
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 Spoilage of Fish

Fish is composed of protein, fats,

carbohydrates, water, and amino acid
compounds such as trimethylamine oxide
(TMAO), urea, free amino acids, etc.
The high water activity, low acidity
(pH > 6).
The microbial growth in fish is the main
cause of fish spoilage.
(Magar, 2021)
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 Spoilage of Fish
Refrigerated storage conditions favor the

growth of psychrotophs, hastening

microbial decomposition.
At 7ºC for 5 d, microbiota could increase
about 2 times faster than bacterial
growth in meat under the same
conditions.
Spoilage is characterized by the
production of volatile esters, sulfides and
amines.
(Magar, 2021)
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Defects observed on fish by microbial
spoilage:
Slime layer

Discoloration (greenish-yellow
color, red color, chocolate-brown
color)
Muscle softening (proteolysis)
Putrefaction (off-odor) such as
ammonia-like off-flavors and fishy
off-flavor. (Magar, 2021)
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Spoilage of Eggs

Eggs contain a barrage of antimicrobial

factors including conalbumin and
lysozyme in albumen.
The shell is covered with a water-
repellent cuticle and 2 inner membranes.
The egg yolk, however, does not contain
any antimicrobial factors.

(Magar, 2021)

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Spoilage of Eggs

Egg spoilage is principally due to

Pseudomonas, Proteus vulgaris,
Alteromonas and Serratia
marcescens.
Spoilage include making egg rotten
with off-odors and color change.

(Magar, 2021)

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 Spoilage of Canned Foods
Depends on the pH of Canned Food

1. Low-acid canned food (pH > 5.2) includes meat

products, milk, dairy products, and seafood.
2. Acid canned food (pH 4.5-3.7) includes tomatoes,
pears, figs, oranges, apricots, pineapples, etc.
3. High acid canned food (pH < 3.7) includes pickled
products, fermented products, ketchup, jams, jellies,
etc.
(Magar, 2021)
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Causes of Spoilage
1. Physical damage (defective cans,
overfilling)
2. Chemical spoilage (Chemical reactions
due to temperature, acidity, metal,
presence of sulfur and phosphorous in
foods, and enzymes)
3. Microbial spoilage( Survival and growth
of thermophilic bacteria and spores)
(Magar, 2021)

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Causes Food Spoilage Causing
Microorganisms
A. Spoilage by spore-forming thermophilic bacteria
Flat sour spoilage (Geobacillus stearothermophilus, B.
coagulans, B. thermoacidurans, and B.
stearothermophilus)
Thermophilic anaerobic spoilage (C.
thermosaccharolyticum)
Thermophilic Anaerobic Sulfide Spoilage
(Desulfotomaculum nigrificans, and C. sporogenes).
(Magar, 2021)
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Causes Food Spoilage Causing
Microorganisms
B. Spoilage by mesophilic spore-forming bacteria
Spoilage by Mesophilic Clostridium Species
C. butyricum, C. pasteurianum, C. sporogenes, C.
putrefaciens, and C. botulinum
Produce H2S, mercaptans, indoles, and ammonia
Spoilage by Mesophilic Bacillus Species
B. subtilis, B. mesentericus, B. polymyxa and B.
macerans
(Magar, 2021)
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Causes Food Spoilage Causing
Microorganisms
C. Spoilage by non-spore-forming bacteria
E. faecalis and E. faecium, Microbacterium, Streptococcus
thermophilus, Micrococcus, and Lactobacillus.
Survive in cans because of mild heat treatment
Acid-forming Lactobacillus can survive because of under-
processed and can cause can swelling (CO2).
Pseudomonas, Alcaligenes, Micrococcus, Flavobacterium,
Proteus,also cause spoilage in leaked canned foods.
(Magar, 2021)
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Causes Food Spoilage Causing
Microorganisms
D. Spoilage by yeast and mold
Fermentative yeast (CO2 leading to swelling)
Commonly yeasts (high acid foods)
Torulopsis lactis and T. globosa (gaseous spoilage)
T. stellata causes spoilage in canned lemon.
Aspergillus, Byssochlamys, Penicillium, and
Citromyces (high sugar canned food).
Moldy taste, odor, color fading, and presence of
mold mycelia. (Magar, 2021)
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Spoilage
Indicator

(Gabriel, 2017)

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Suggested microbiological
limits

(Gabriel, 2017)
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Shelf life
The time between the production and
packaging of the product and the
point at which it becomes
unacceptable to the consumer.
Depends on the intrinsic and extrinsic
properties and is related to the total
quality of the food product.
(Gabriel, 2017)

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Effect of
Initial
Microbial
Load
on Shelf
Life

(Gabriel, 2017)
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Shelf life of some foods

(Gabriel, 2017)
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 SPOILED?
Can you still eat it?

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Take aways...
Spoiled food is food that tastes and
smells off.
Spoiled foods are NOT poisonous.
Spoilage is a quality, NOT a safety
issue.

(Gabriel, 2017)

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 QUESTION

Can you still eat food past its

expiration date? Is it safe?

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For your Questions, Concerns, and
Clarifications

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THANK YOU!
GOD BLESS YOU ALL!

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