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موضوع متكامل عن معني فساد الأغذية مع أمثلة توضيحية لفساد الأنواع المختلفة من الغذاء
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Food spoilage
:
:1- . 2- ( ). ( ). 3- ( ).
Spoilage of vegetables
.
.
- Bacterial spoilage of fresh vegetables Erwinia carotovora Pseudomonas Bacillus, Clostridium .
.
Fungal sooilage of fresh vegetables Colletotrichum . anthracnose Gleosporium lenticel rot
:
1- Gray mold rot Botrytis cinerea
.
2- sour ,oospora, watery soft rot Geotrichum candidum , . .
Sour rot
Watery soft rot
3- Rhizopus soft rot Rhizopus stolonifer . ( ) .
( ).
4- Phytophora rot phytphora .
5- Anthracnose Colletrichum coccodes
.
Spoilage of fruits .
Erwinia Erwinia rot .
Spoilage of meats ,poultry and seafoods
: .
.
(EH) .
.
.
Spoilage of fresh meats : 1- ATP .
2- ((Eh.
3- .
4- .
5- ATP.
6- .
( (glycolysis .
7- .
8- .
* .
* .
* Clostridium Enterobacteriaceae .
* Rhizopus , Mucor ,Cladosporium (black spot) .
*
* Torulopsis ,Rhodotorula ,Candida
* pseudomonas,Acinetobacter.
* .
Mechanism of meat spoilage
H2O .
.
.
.
-Sliminess : Lactobacillus,Streptococci .
LactobacillusStreptococc
- Souring: LactobacillusStreptococci .
- :Greening Lactobacilli Leuconostoc
.
Spoilage of poultry Pseudomonas Corynebacterium, Flavobacterium, Acinobacter
enterobacteriaceae .
Spoilage of fish and sea foods
* Fish . .
1- .
Spoilage of eggs :-2- Lysozyme .3- Avidin Biotin Complex .4- P.H
Yolk . :-Pseudomonas , Acinobacter , Salmonella , Micrococcus , Eshrichia , Alcaligenes , Aeromonas , Proteus , Staphylococcus
:- Mucer , Penicillium , Cladosporium , Homodendron, Torula .
Rotting :Green rots PseudomonasColorless rots Pseudomonas , Acinetobacter
Black rots Pseudomonas , Proteus , Aeromonas
Pink rots PseudomonasRed rots SerratiaCustard rots Proteus
Spoilage of cerals , flour , doughs and bakery products
.
.
Bacillus .
Amylase Rhizopus . Streptococcus , Lactobacillus , Leuconostoc .
Rhizopus stolonifer Bread mold Neurospora sitophila Red bread
Ropiness .
.
Bacillus subtilis, B.mesentricus .
spoilage and dairy products: . :Streptococcus, Proteus, Micrococcus, Propionobacterium, Lactobacillus, Leuconostoc, Bacillus, Pseudomonas, Coliforms.
thermoduric ( Lactobacilli , Streptococcus , Bacillus ).
LeuconostocColiformsBacillusPseudomonasMicrococcusProteus
:- Surfiace taint putridity Psedomonas putrefaciens
- Rancidity , Psedomonas .
Psedomonas
:Cladosporium ,Alterania ,Aspergillus ,Mucor ,Rhizopus ,Penicillium ,Geotrichum
() .
AspergillusPenicilliumRhizopusMucorGeotrichumCladosporium
(,,,) Alcaligenes ( slimy card ) Psedomonas, proteus ,Enterobacter,, Geotrichum,Mucor,Alternaria,Pencillium .
AlternariaAlcaligenes
Spoilage of sugar,candies and spices Clostridium , Bacillus . .
Saccharomyces
: Trula , Saccharomyces Conversion of sugar .
Clostridium sporogenese .
Proteus , Bacillus .
, Zygosaccharomyces Z.mellis Torula .
- , . . - .
, , , .
Spoiling of nutmeats ( , , ) .
Spoiling of fermented foods , . Sauerkraut : , ph 3.1 3.7 .
:Soft kraut : .Slimy kraut : Lactobacillus cucumeris L.plantarum .Rotted kraut: .
- pink kraut : Torula. pickles : 4 .
:* pickle blacking : Bacillus nigrificans .Bloaters : , Pediococcu Enterobacter , Lactobacillus .
- Pickle softening : , Bacillus Fusarium , Aspergillus , Mucor , Alternaria , Cladosporium , Phoma , Penicillium .
: :Zapetra spoilage : Propionebacterium .Softening : Rhodotorula .-Sloughing : Cellulomonas flavigena.
Spoilage of canned food . . . 3 :- ( pH 4,6 ) , thermophilic flat-sour group . Clostridium butyricum , Clostridium pasteurianium ) .
Clostridium
- ( pH 3,7 4,6): : ( ) () . (Bacillus cogaulans) .
- ( pH 3,7 ): : ( , ) . .
: - mesophiles - thermophiles .
. .
: - Flipper : .- Springier : .- Soft swell : .- Hard swell : .
Torula, Rhodotorula, Candida . Sliminess . Souring Visceraltaint Streptococci.
Pseudomonas .
Tetrazolium .
: CO2.
. . :- Pseudomonas , Moraxella , Acinobacter , Flavobacterium.
. .
Autolysis .
. Collagen . Tri methyl amine (TMA).