Microbial Activity on Food Spoilage

The main causation for the spoilage of food is by microbes. There are three types of microorganisms that cause food spoilage. Those are bacteria, yeast and moulds.
Yeasts are popular in the fermentation process. They grow on the food substrate and through their metabolic activity yeast cause fermentation. But their activity is useful in many industrial applications such as preparation of bread, buns, biscuits, cakes, beverages, various confectionaries and so on. Although this is food spoilage it is economically useful.
Mould growth is visible to naked eye. They grow in tough masses which are made out of their filaments. They form spores which are dispersed through air. When a suitable substrate is found they grow on that substrate. Moulds may be allergic to various people, hence causing severe illness.

Both yeast and moulds can survive in highly acidic foods like fruits, jams, jellies, pickles and tomatoes. But both can be easily destroyed by heat.

Ex:

• Storage rots in grapes and strawberry by Botrytis cinerea
• Blue mould rot in tomato caused by Penicillium

There are many types of bacteria that cause food spoilage. Bacteria generally like low acidic foods like vegetables and meat. Food poisoning can cause by eating spoiled food caused by bacteria.

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