The characteristics of Foods by Microbial Damage

The characteristics of Foods by Microbial Damage

Damage to food that is damaged by microorganisms can be:

a) moldy

Caused by fungi that are aerobic, usually grow on the outer surface of the contaminated food. Due to the moldy food that is to become sticky and hairy as a result of the production of mycelium and spores of mold and color.

b) Decay (Rots)

Interpreted as decay in fruits and vegetables. Growth microorganisms damaging parts of the structure of food materials into products those are very soft and watery.

c) Slimy

Bacteria on growth is the result of a wet surface such as vegetables, meat, and fish that can cause flavor and odor that deviates and the formation of mucus.

d) Change of Color

Change the color of food can be caused by contamination of these foodstuffs by microorganisms that form colonies are colored or have a pigment (dye).

Examples are:

Serration marcescens: red

Rhodotorulla Species: red

Pseudomonas fluorescents: green with fluorescents

Aspergillums Niger: black

Species Pen cilium: green

e) slimy Condensed Like Ropes

Thick mucus that is shaped like a rope in food caused by microorganisms such as Leuconostoc mesenteries, Leuconostoc dextranicum, Bacillus subtitles, and Lactobacillus plant arum.

Mucus may form because of the capsule material by microorganisms or hydrolysis of starch and protein substances that produce materials that are sticky. 

Foods that can be contaminated with microorganisms with mucus rope such as soft drinks, wine, vinegar, milk, and bread.

f) Damage Fermentation

This type of organism that can contaminate food by fermentation of yeast, Bacillus and Clostridium species, and lactic acid bacteria. Lactic acid bacteria ferment carbohydrates. Yeasts convert sugar into lactic acid or a mixture of acid-lactic acid, acetate, propionate, and butyrate with hydrogen and carbon dioxide. As a result of this fermentation is the formation of gases and changes in food flavor.

g) Destruction of Protein Ingredients 

The stench is caused by the formation of hydrogen sulfide, ammonia, methyl sulfide, amines, and other odor compounds as a result of anaerobic decomposition of proteins into peptides or amino acids.

Foodstuffs contaminated in this way is less processed and packaged so perfectly formed in anaerobic conditions, such as canning meat and vegetables are processed in less than perfect.

Reference:

Buckle, K.A et al. 1985. Food Science. Jakarta: UI-Press.

Irianto, Koes. 2007. Microbiology: Microorganisms Reveals World. New York: Yrama Widya