Microbial spoilage/contamination of various foods- ii

Below is the list of microbial spoilage of milk, butter, cheese, canned foods, and soft drinks. This list is part-2 of the previous post. This list will help you in the ASRB NET 2019 exam as at least 2 questions are asked every time related to spoilage of milk, meat, poultry, fish, egg, bakery, confectionery. The milk and milk product spoilage and spoilage microorganisms will be uploaded in the second post as soon as possible.

Food Product	Spoilage	Microorganism
1. Milk	Sweet Curding	Pseudomonas fluorescens
	Ropiness (top)	Alcaligenes viscolactis
	Proteinase Production	Pseudomonas fluorescens
	Ropiness (throughout milk)	Enterobacter aerogens
	Burnt or Caramel flavour	Streptococcus lactis
	fishiness	Aeromonas hydrophilla
	Blue milk	Pseudomonas syncyanea
	Yellow milk	Pseudomonas  synxantha
	Alkali forming bacteria	Pseudomonas fluorescens
	Brown Milk	Pseudomonas putrefaciens
	Red Milk	Serratia marcescens
2. Butter	Orange-Yellow colour	Oospora lactis
	Maltiness	Streptococcus lactis
3. Cheese	Dark Colour	Cladosporium herbarum
	Skunk like flavour	Pseudomonas mephitica
	Rusty Spot	Lactobacillus Plantarum
4. Canned Food	Flat Sour spoilage	Bacillus
	TA Spoilage	Thermophillic, Anaerobic Bacteria
	Sulphide Stinker	Desulfotomaculum nigrificans
	Spoilage of Canned  Fruits	Byssochlamys fulva
	Black  Beet	Bacillus betanigrificans
5. Soft drinks	Spoilage	Torulopsis, candida

Moreover, we are coming with the mock test in a few days so you guys can prepare for ASRB NET and GATE XL Food technology also.

Below are the links of books which are I suggest to study for the ASRB NET and GATE food technology.

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Microbial spoilage of various foods

Below is the list of microbial spoilage of meat, poultry, fish, egg, honey, confectionery, bakery. This list will help you in ASRB NET 2019 exam as at least 2 questions are asked every time related to spoilage of milk, meat, poultry, fish, egg, bakery, confectionery. The milk and milk product spoilage and spoilage microorganisms will be uploaded in the second post as soon as possible.

Food	Spoilage/contamination  type	microorganism
1.Bread	Bread Mold	Rhizopus stolonifer
	Moldy	Rhizopus, Penicillium species
	Pinky or reddish	Monilla sitophilla
	Chalky Bread	Endomycopsis fibuligera, Trichosporon variable
	Ropiness	Bacillus licheniformis Bacillus Subtillis
	Bloody bread or red bread	Serratia marcescens
	Red Crumb	Geotrichum aurantiacum
2. sugar products & syrups candy	Ropy	Enterobacter aerogenes
	Yeasty	Saccharomyces Zygosaccharomyces
	Honey Spoilage	Zygosaccharomyces richteri
	Pink	Micrococcus roseus
	Moldy	Aspergillus, Penicillium
	Salmonoellosis	salmonella
3. Fruits & Vegetables	Bacterial Soft rot	Rhizopus, Erwinia cartovora
	Grey mold rot	Botrytis
	Rhizopus soft rot	Rhizopus nigricans
	Black mold rot	Aspergillus niger
	Watery Soft rot	Sclerotinia sclerotiorum
	Pink Mold rot	Trichothecium roseum
	Souring	Saprophytic bacteria
	Blue mold rot	Penicillium digitatum
	Black rot	Alternaria, Physalospora
	Green mold rot	Cladosporium
	Anthracnose	Colletotrichum linedemuthianum
4.Pickles, Saurekraut	Film Yeasts & Pink Yeasts	Rhodotorula
	Black pickle	Bacillus nigricans
	Undesirable Odour in saurekraut	Padeococcus cerevisae
	Pickle Softening	Penicillium
	Pectolysis	Aeromonas
	Slimy Kraut	Lactobacillus cucumeris
	Bloats	Lactobacillus plantarum
5. Meats	Red Spot	Serratia marcescens
	Blue color	Pseudomonas syncyanea
	Earthy flavor	Actinomycetes
	Souring	Pseudomonas, Micrococcus, Bacillus
	Moldy	Aspergillus, Rhizopus, Penicillium
	Putrefaction and canned meat spoilage	Clostridium
	Green patches	Penicillium expansum
	Whiskers	Thamnidium
	Slimy	Leuconostoc
6. Fish	Discoloration	Pseudomonas
	Smoked fish spoilage	Molds
	Pink discoloration of salted fish	Helicobacterium, Helicococcus, Pseudomonas salineria
	Dun spoilage	Wallemia sebi
7. Egg	Green rot	Pseudomonas fluorescens
	Fungal red rot	Sporotrichum
	Black rot(opaque egg)	Proteus
	Red rot	Serratia marcescens
	Colorless rot	Pseudomonas, Alcaligenes
8. Poultry	Slime, Odour	Pseudomomas, Alcaligenes

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Below are the books I recommend them to study food microbiology