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An Analysis of Microbial Spoilage in Household Food Items and Suggestion to

Retard Spoilage

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 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

An Analysis of Microbial Spoilage in Household Food Items and

Suggestion to Retard Spoilage
Shyamli shukla* and Sunita mishra**
*Student, department of food science and technology school for home science Bahasheb Bhimrao Ambedkar
University, A Central University, Lucknow, Uttar Pradesh India
**Dean, department of food science and technology school for home science Bahasheb Bhimrao Ambedkar
University, A Central University, Lucknow, Uttar Pradesh India

----------------------------------------------------------------------------------------------------------------------------- ----------
Date of Submission: 16-06-2020 Date of Acceptance: 02-07-2020
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ABSTRACT estimated that more than ninety-six billion pounds

Food spoilage can be defined as “any sensory of food in the U.S. were lost by distributor,
change (tactile, visual, olfactory or flavor)” which foodservice and consumers in 1995. Fresh produce
the consumer considers to be unacceptable. and fluid milk each accounted for nearly 20% of
Spoilage may occur at any stage along food chain. this loss while lower percentages were accounted
Spoilage may arise from insect damage, physical for by grain products (15.2%), caloric sweeteners
damage indigenous enzyme activity in the animal (12.4%), processed fruits and vegetables (8.6%),
or plant tissue or by microbial infections. Most meat, poultry and fish (8.5%), and fat and oils
natural foods have a limited life. Perishable foods (7.1%). Some of this food would have been
such as fish, meat and bread have a short life span. considered still edible but was discarded because it
Other food can be kept for a considerably longer was perishable, past its sell-by date, or in excess of
time but decomposes eventually. Enzymes can wants there are also environmental and resource
bring about destruction of polymers in some foods costs associated with food spoilage and loss. If
while chemical reactions such as oxidation and 20% of a crop is lost, then 20% of the fertilizer and
rancidity decompose others but the main single irrigation water used to grow that crop was also
cause of food spoilage is invasion by lost. Shelf life of a food is the time during which it
microorganisms such as mold, yeast and bacteria. remains stable and retains its desired qualities.
In case of mould spoilage a furry growth covers the The wide array of available dairy foods
food and it becomes soft and often smells bad. challenges the microbiologist, engineer, and
Bacterial contamination is more dangerous because technologist to find the best ways to prevent the
very often food does not look bad even though entry of microorganisms, destroy those that do get
severely infected, it may appear quite normal. The in along with their enzymes, and prevent the
presence of highly dangerous toxins and bacterial growth and activities of those that escape
spores is often not detected until after an outbreak processing treatments. Troublesome spoilage
of food poisoning, laboratory examination microorganisms include aerobic psychotropic
uncovers the infecting agent. Gram-negative bacteria, yeasts, molds, hetero
fermentative lactobacilli, and spore-forming
I. INTRODUCTION bacteria. Psychotropic bacteria can produce large
Food spoilage is a metabolic process that amounts of extracellular hydrolytic enzymes and
causes foods to be undesirable or unacceptable for the extent of recontamination of pasteurized fluid
human consumption due to changes in sensory milk products with these bacteria is a major
characteristics. Spoiled foods may be safe to eat, determinant of their shelf life. Fungal spoilage of
i.e. they may not cause illness because there are no dairy foods is manifested by the presence of a wide
pathogens or a toxin present, but changes in variety of metabolic by-products, causing off order
texture, smell, taste, or appearance cause them to and flavors, in addition to visible changes in color
be rejected. Some ecologists have suggested these or texture.
virulent smells are produced by microbes to repulse
large animals, thereby keeping the food resource II. METHODOLOGY
for themselves. Food loss, from farm to fork, The present study will be experimental
causes considerable environmental and economic research design. This will be conducted in
effects. The USDA Economic Research Service Nutritional Laboratory of department of Food

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 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

science and Technology, school for Home science , Research and Analysis Center) situated in
BBAU, Lucknow for a period of July 2019 to May Lucknow.
2020. The nutritional analysis will be conducted in
analysis laboratory of RFRAC (Regional Food

An analysis of microbial spoilage if household food the entire package. It is estimated that 36 % of the
item and suggestion to retard spoilage vegetable decay is caused by soft rot bacteria.
India is the second major producer of Similarly fruit rot in anole and other soft fruits
fruits and vegetables and ranks next to Brazil and caused by fungi is also very destructive. As far as
China respectively, in the world. It contributes 10 vegetables are concerned, naturally the source of
percent of world fruit production and 14 per cent of infection is from the field, water used for cleaning
world vegetable production. Fruits and vegetables the surface, contact with equipment and storage
are more prone to spoilage than cereals due to their environment. The most common pathogens causing
nature and composition, and this spoilage occurs at rots in vegetables and fruits are fungi such as Alter
the time of harvesting, handling transportation, aria, Botrytis, Diploid, Monilinia, Phomopsis,
storage, marketing and processing resulting in Rhizopus, Pencillium, Fusarium, etc. Among
waste. Efficient management of these wastes can bacteria Ervinia, Pseudomonas, etc. cause
help in preserving vital nutrients of our foods and extensive damage.
feeds, and bringing down the cost of production of High temperature and relative humidity
processed foods, besides minimizing pollution favor the development of post-harvest decay
hazards. According to India Agricultural Research organisms. More acidic tissue is generally attacked
Data Book 2004, the losses in fruits and vegetables by fungi, while fruits and vegetables having pH
are to the tune of 30 per cent. Taking estimated above 4.5 are more commonly attacked by bacteria,
production of fruits and vegetables in India at 150 ego bacterial soft rot of potato caused by
million tones, the total waste generated comes to 50 Ceratocystis, fimbriation, water soft rot of carrot by
million tones per year. The post-harvest Sclerotiniasclerotiorum etc.
technologies for perishable horticultural produce In India, there is a vast scope for growing
serve as an effective tool for getting better return to fruit and vegetable throughout the year in one or
the produce and also help in avoiding wastage both other part of the country because the climatic
at production site and distribution centers, which conditions are highly suitable for growing various
will help in regulating the market infrastructure. types of fruits and vegetables. Fruit and vegetable
Like any other food, fruits and vegetables is highly perishable but most important commodity
are also prone to microbial spoilage caused by for human diet due to their high nutritional value.
fungi, bacteria, yeast and mold. A significant They are the cheapest and other source of
portion of losses of fruits and vegetables during protective food supplied in fresh or processed or
post-harvest period is attributed to diseases caused preserved form throughout the year for human
by fungi and bacteria. The succulent nature of fruits consumption. Hence the national picture will
and vegetables makes them easily invaded by these improve significantly.
organisms. Besides attacking fresh fruits and Fruit and vegetable are available in
vegetables, these organisms also cause damage to surplus only in certain seasons and availability in
canned and processed products. Many serious post- different regions. In peak season due to improper
harvest diseases occur rapidly and cause extensive handling practices, marketing, storage problems
break down of the commodity, sometimes spoiling around 20-25% fruit and vegetable are spoilt in
DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 467
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

various stages. Fruit and vegetable are living minor fruits. Similarly there is a greater scope for
commodities as they respire. Hence, proper post processing cauliflower, carrot, bitter-gourd onion,
harvest management handling and processing is garlic, watermelon, muskmelon etc.
required in horticulture crops. A variety of fresh Proper handling, packaging, transportation
fruit and vegetable in India can be made available and storage reduce the post-harvest losses of fruit
in plenty due to favorable agro-climatic situations. and vegetables. For every one percent reduction in
Hence there is no death for raw material for loss will save 5 million tons of fruit and vegetable
processing. Product profile being developed in per year. Processing and preservation technology
India at present is limited to few fruit and vegetable helps. There are about 4000 small and large scale
like mango, pineapple, grapes etc. But there is a processing units in the country which process only
wider potentiality for processing of papaya, about 2.5% of the total fruit and vegetable as
banana, jack, guava, anole, Carrabolla and other against 40-85% in developed countries.

Major storage Fungi and the Moisture Contents of Commodities at Which Mold Invasion May Occur
MAJOR STORAGE FUNGI COMMODITY MOISTURE (%)
Aspergillusrestrictus (blueeye) Starchy cereals 14.0-14.5
Soybeans 12.0-12.5
Sunflower ,safflower ,peanuts 8.5-9.0
Eurotiumglaucus (blue eye) Starchy cereals 14.5-15.0
Soybeans 12.5-13.0
Sunflower, safflower, peanuts 9.0-9.5
A.candidus Starchy cereals 15.5-16.0
Soybeans 14.5-15.0
Sunflower 9.0-9.5
A.ochraceus Starchy cereals 15.5-16.0
Soybeans 14.5-15.0
Sunflower 9.0-9.5
Afflatus Starchy cereals 17.0-18.0
Soybeans 17.0-17.5

Penicillium (blue eye in corn) Starchy grains 16.5-20.0

Soybeans 17.0-20.0
Sunflower 10.0-15.0

Food spoilage microorganisms microbes, such as lactic acid bacteria and molds,
Chemical reactions that cause offensive secrete compounds that inhibit competitors.
sensory changes in foods are mediated by a variety Spoilage microbes are often common
of microbes that use food as a carbon and energy inhabitants of soil, water, or the intestinal tracts of
source. These organisms include prokaryotes animals and may be dispersed through the air and
(bacteria), single-celled organisms lacking defined water and by the activities of small animals,
nuclei and other organelles, and eukaryotes, single- particularly insects. It should be noted that with the
celled (yeasts) and multicellular (molds) organisms development of new molecular typing methods, the
with nuclei and other organelles. Some microbes scientific names of some spoilage organisms,
are commonly found in many types of spoiled particularly the bacteria, have changed in recent
foods while others are more selective in the foods years and some older names are no longer in use.
they consume; multiple species are often identified Many insects and small mammals also cause
in a single spoiled food item but there may be one deterioration of food but these will not be
species (a specific spoilage organism, SSO) considered here.
primarily responsible for production of the
compounds causing off odor and flavors. Within a Yeasts
spoiling food, there is often a succession of Yeasts are a subset of a large group of
different populations that rise and fall as different organisms called fungi that also includes molds and
nutrients become available or are exhausted. Some mushrooms. They are generally single-celled

DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 468
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

organisms that are adapted for life in specialized, flavors associated with hydrogen sulfide and acetic
usually liquid, environments and, unlike some acid. Some species grow on fruits, including yogurt
molds and mushrooms, do not produce toxic containing fruit, and some are resistant to heat
secondary metabolites. Yeasts can grow with or processing
without oxygen (facultative) and are well known Candida and related genera heterogeneous
for their beneficial fermentation that produces group of yeasts, some of which also cause human
bread and alcoholic drinks. They often colonize infections. They are involved in spoilage of fruits,
foods with a high sugar or salt content and some vegetables and dairy products Decked/
contribute to spoilage of maple syrup, pickles, and Brettanomycesare principally involved in spoilage
sauerkraut. Fruits and juices with a low pH are of fermented foods.
another target, and there are some yeast that grows
on the surfaces of meat and cheese. Molds
Molds are filamentous fungi that do not
There are four main groups of spoilage produce large fruiting bodies like mushrooms.
yeasts: Zygosaccharomyces and related genera Molds are very important for recycling dead plant
tolerate high sugar and high salt concentrations and and animal remains in nature but also attack a wide
are the usual spoilage organisms in foods such as variety of foods and other materials useful to
honey, dried fruit, jams and soy sauce. They humans. They are well adapted for growth on and
usually grow slowly, producing off-odors and through solid substrates, generally produce
flavors and carbon dioxide that may cause food airborne spores, and require oxygen for their
containers to swell and burst. This group also metabolic processes.
includes the most important spoilage organisms in Most molds grow at a pH range of 3 to 8 and some
salad dressings .Saccharomyces sop are best known can grow at very low water activity levels (0.7–0.8)
for their role in production of bread and wine but on dried foods. Spores can tolerate harsh
some strains also spoil wines and other alcoholic environmental conditions but most are sensitive to
beverages by producing gassiness, turbidity and off heat treatment.

S.no Types of spoilage Spoilages of micro-organism

1. Bacterial soft rot Erwinia caratovora, Pseudomonas sps
2. Gray mold rot Botrytis cineria
3. Rhizopus soft rot Rhizopus nigricans
4. Anthrachose Collectotrichum Hindemuthianum
5. Alternaria rot Alternaria tenuis
6. Blue mold rot Penicillium digitatium
7. Downey miler Phytopthora bremia
8 Watery soft rot Sclerotinia sclerotiorum
9. Stem end rot Alternaria, phomopsis,fusarium
10. Black mold rot Aspergillus niger
11. Black rot Alternaria, ceratostomella, physalospora
12. Pink mold rot Trichothecium roseum
13. Fusarium Fusarium sps
14. Green mold rot Cladosporium, trichoderma
15. Brown rot Sclerotinia
16. Sliminess Saprophytic bacteria

Spoilage molds can be categorized into are zygomycetes. Some zygomycetes are also
four main groups: Zygomycetes are considered utilized for production of fermented soy products,
relatively primitive fungi but are widespread in enzymes, and organic chemicals. The most
nature, growing rapidly on simple carbon sources common spoilage species are Mucus and Rhizopus.
in soil and plant debris, and their spores are Zygomycetes are not known for producing
commonly present in indoor air. Generally they mycotoxins but there are some reports of toxic
require high water activities for growth and are compounds produced by a few species.
notorious for causing rots in a variety of stored Penicillium and related genera are present
fruits and vegetables, including strawberries and in soils and plant debris from both tropical and
sweet potatoes. Some common bread molds also Antarctic conditions but tend to dominate spoilage

DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 469
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

in temperate regions. They are distinguished by Prevention from food spoilage microorganism
their reproductive structures that produce chains of Many food products are perishable by
conidia. Although they can be useful to humans in nature and require protection from spoilage during
producing antibiotics and blue cheese, many their composition, storage and distribution to give
species are important spoilage organisms, and some them desired shelf-life. Because food products are
produce potent mycotoxins . Penicillium spp cause now often sold in areas of the world far distant
visible rots on citrus, pear, and apple fruits and from their production sites, the need for extended
cause enormous losses in these crops. They also safe shelf-life for these products has also enlarged.
spoil other fruits and vegetables, including cereals. The development of food preservation processes
Some species can attack refrigerated and processed has been driven by the need to extend the shelf-life
foods such as jams and margarine. of foods. Food preservation is a continual fight
against microorganisms spoiling the food or
Aspergillums and related molds generally making it unsafe. Several food preservation
grow faster and are more resistant to high systems such as heating, refrigeration and addition
temperatures and low water activity than of antimicrobial compounds can be used to reduce
Penicilliumspp. and tend to dominate spoilage in the risk of outbreaks of food poisoning; however,
warmer climates. Aspergilla spoil a wide variety of these techniques frequently have associated adverse
food and nonfood items (paper, leather, etc.) but changes in organoleptic characteristics and loss of
are probably best known for spoilage of grains, nutrients.
dried beans, peanuts, tree nuts, and some spices. Within the disposable arsenal of
Other molds, belonging to several genera, preservation techniques, the food industry
have been isolated from spoiled food. These investigates more and more the replacement of
generally are not major causes of spoilage but can orthodox food preservation techniques by new
be a problem for some foods. Fusarium spp. Causes preservation techniques due to the increased
plant diseases and produce several important consumer demand for tasty, nutritious, natural and
mycotoxins but are not important spoilage easy-to-handle food products. Development in the
organisms. cold distribution chain has made international trade
Pseudomonas and related genera are of perishable foods possible, but refrigeration alone
aerobic, gram-negative soil bacteria, some of which cannot assure the quality and safety of all
can degrade a wide variety of unusual compounds. perishable foods.
They generally require a high water activity for The most common long-established
growth (0.95 or higher) and are inhibited by pH preservative agents are the weak organic acids, for
values less than 5.4. Some example acetic, lactic, benzoic and sorbet acid.
These molecules inhibit the outgrowth of both
Spoilage of dairy products bacterial and fungal cells and sorbet acid is also
Milk is an excellent medium for growth reported to hinder the germination and
for a variety of bacteria. Spoilage bacteria may protuberance of bacterial spores. In the production
originate on the farmstead from the environment or of food it is crucial that proper measures are taken
milking equipment or in processing plants from to ensure the safety and stability of the product
equipment, employees, or the air. The principal during its whole shelf-life. In particular, modern
microbes in raw milk and proliferate if milk is not consumer trends and food legislation have made
cooled adequately. When populations reach about the successful achievement of this objective much
106 cfu/ml, off-flavors develop in milk due to more of a challenge to the food industry. Firstly,
production of lactic acid and other compounds. consumers require more high quality, preservative-
Refrigeration suppresses growth of LAB and free, safe but soft processed foods with extended
within one day psychrophilic bacteria shelf-life. For example, this may mean that foods
(Pseudomonas, Enterobacter, Alcaligenesand some have to be preserved at higher pH values and have
spore-formers) grow and can in the end produce to be treated at mild-pasteurization rather than
rancid odors through the action of lipases and bitter fumigate temperatures. As acidity and sterilization
peptides from protease action. treatments are two important factors in the control
Pasteurization kills the psychrophiles and of outgrowth of pathogenic spore-forming bacteria,
hemophilic bacteria (LAB), but heat-tolerant breed such as Clostridium botulinum, a labeling this
(Alcaligenes,Microbacterium), and the spore consumer need calls for modern approaches to
formers Bacillus and Clostridium) survive and may ensure preservation of products. Secondly, law has
later cause spoilage in milk or other dairy products. restricted the use and permitted levels of some
directly accepted preservatives in different foods.

DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 470
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

This has created problems for the industry because osmotic oppression by water is diffuses from the
the susceptibility of some microorganisms to most product through a semi-permeable skin until the
currently used preservatives is falling. concentration reached equilibrium. They kills the
An increasing number of consumers prefer microorganisms or do not allow them to
minimum processed foods, prepared without multiplication.
chemical preservatives. Many of these ready-to-eat Sugar: The concentration of 68-70% is used for
and novel food types represent new food systems preparation of jam, jelly, marmalades etc. sugar act
with respect to health threat and spoilage as a preservative by assimilation and not as a true
association. Against this background, and relying poison for micro organisms. It absorbs most of the
on refine understanding and knowledge of the available water, so little water available for the
complexity of microbial interactions, recent growth of micro organisms.
approaches are increasingly directed towards Salt: 15-20% concentration is used for the
possibilities offered by biological preservation. preparation such as pickles. Salt inhibits enzymatic
browning and discoloration and also acts as an anti-
The high salt concentration in the serum-in-lipid oxidant. It exerts its preservative action by: a.
emulsion of butter limits the growth of Causing high osmotic pressure resulting in the
contaminating bacteria to the small amount of plasmolysis of microbial cells; b. Dehydrating food
nutrients trapped within the droplet that contain the and micro organisms by tying up the moisture; c.
microbes. Ionizing to yield the chloride ion which is harmful
to micro organisms, and d. Reducing the dissolved
Chemical preservatives of oxygen in water, sensitizing the cells against
Chemical preservatives are substances which are CO2.
added to food just to delay, inhibit or end the Acids: Many processed foods and beverages needs
activity of microorganisms such as fermentation, the addition of acids to relate their characteristic
putrefaction and decaying of the food. Commonly flavor and taste in the final product because acids
used preservatives include, common salt, sugar, provides desired flavor and taste. They adjust the
dextrose, spices, vinegar, ascorbic acid, benzoic sugar and acid ratio in the food. They give proper
acid and its salt, SO2 and the salts of sulphuric acid, balance flavor of the food. They also play the role
nitrates, ascorbic acid and its salts, prop ionic acid for controlling the gelatin formation. Acetic acid
and its salts, lactic acid and its salts. (Vinegar), Citric acid (Lime juice), Lactic acid
The features of potassium met bisulphate are (1). It (Lactose) etc. are used. Acetic acid is commonly
release the SO2 and it is unstable. used for pickles, chutney, sauce and ketchup, just
It is used for the fruit which have no water solvent to inhibit the growth of microorganisms. Citric acid
pigment (colorless). is used for preparation of jam, jelly, squash, nectar
It cannot be used in naturally colored juices such as etc. just to increase the acidity. Lactic acid: It is
phase, jaunt because they have the anthocynin used for the formation of curd from milk, raw
pigment. flavor and specific to pickles. Spices are plant
It cannot be used in the product which is packed in products, are used in flavoring the foods and
container because it acts on the tin containers and beverages to increase the food flavor, color and
oil. palatability, act as antibacterial and antifungal
Hydrogen Supplied unpleasant smell and give a activity.
black compound with the base plate of container. Weak carboxylic acids, such as acetic,
(Features of sodium benzoate are :(1) It is salt of sorbet and benzoic acids, are generally regarded as
benzoic acid and soluble in water. safe anti-microbial additives, and have wide
It delays the fermentation in the juices. application as preservatives in foods and beverages.
It is commonly used in the product which is having However, many types of yeast are able to survive,
natural color such as anthocynin pigment. adapt and even grow in the presence of the
It is more effective against the yeast. maximum levels of these preservatives permitted
for use in foods. When compared with other fungi
Use of food additives and bacteria, yeast is more resistant to weak
Food additives are substances or mixture of carboxylic acids.
substances other than primary foodstuffs, which are The explanation of the cytotoxic effects
present in the foods as indicator of any aspects of induced by weak acids in yeast, which may
production, processing, depot, packaging etc. Food compromise cell viability and ultimately result in
additives are (i) sugar, (ii) salt, (iii) acids, (iv ) cell death, can provide further perception into the
spices. In case of sugar and salts, they exerts mechanisms that determine different

DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 471
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

susceptibilities of yeast to weak carboxylic acids exhibited different short term intracellular pH
compared to other microorganisms, and will allow responses to acetic acid, in both species the
the improvement or design of new strategies for induction of cell death was related with an
food and beverage preservation. intracellular acidic action. In Z. bailey, the
Zygosaccharomycesbailii is a food and mechanism of death due to exposure to weak acids
potation spoilage yeast that is characterized by a remains to be clarified.
high tolerance to weak carboxylic acids at low pH, Acetic acid in concentrations between 20
where Saccharomyces cerevisiae cannot survive. and 120 mm induces in exponentially growing S.
Thus, these two yeast species have frequently been cerevisiae cells a programmed cell death (PCD)
selected as replica for the study of yeast response to process that displays the most common apoptotic
acid stress. In S. cerevisiaeand in Z. bailey acetic hallmarks, such as chromatin condensation along
acid induced cell death. However, and as is widely the nuclear envelope, exposure of
known, in Z. bailey this effect was observed at phosphatidylserine on the surface of the cytoplasm
much higher concentrations of the acid. Although membrane, and occurrence of internucleosomal
individual cells of S. cerevisiae and Z. bailey DNA .

DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 472
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

III. RESULT

Temperature(C)

The temperatures depends growth rate of various Organisms can be classified based on their oxygen
microbes involved in food spoilage. An exponential requirements and oxygen tolerance.
curve has been fit the data by using the ordinary Obligate aerobes Micro aerobic (formally called
square sources . See supplemental table SI for the microaerophilic) if these organism need increased
data source carbon dioxide they are called capnophilic.
And statistical method .Abbreviation: C degrees Facultative anaerobes Obligate anaerobes
Celsius. Minerals:
According to the temperature at which they can Mg ,K ,Fe, Ca, Zn, Mo, Co, M ,Na ,CL Note that
grow. The growth rates are the highest at the there is a battle for iron between the human host
optimum growth temp. The minimum temp. At and many infectious agents. We make lactoferrin
which the organism can survive fit the data by and transferring to capture and hold into iron many
using the ordinary square sources and replicate its bacteria make siderophores to capture and hold
minimum growth temperature. onto iron.
Cells living in the presence of oxygen need special
enzymes to break these down

DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 473
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

Fresh fruits and vegetables

Fluid milk
Processed fruit and veg
Meat,poultry and fish
Grain products food eaten
caloric sweetenets
food lost
fats and oils
Other food (including eggs…

0 5 10 15 20 25 30
Food eaten /lost(million tons)

5 TVC

4 SSO
Metabolites
3

0
0 1 2 3 4 5 6 7 8 9

Specific spoilage organism(SSO) concept. Therefore, the estimation of the quality of a food
The minimal spoilage level and the chemical product still relies on the qualification of total
spoilage index are, respectively, the number of number of microorganisms, which is some cases is
SSO and the concentration of metabolites a very poor reflection of the quality
determined at that the time of sensory rejection In addition to the identification of SSO, a better
(Dillard 1993) understanding of the complex interaction between
SSO and other microorganisms or their metabolites
IV. CONCLUSION is needed.
Although food spoilage is a major economical loss, Finally the interaction between microbial spoilage
the underlying integrated mechanism is still poorly and chemical spoilage has to elucidate.
understood.
There is a need for the identification and control of ACKNOWLEDGEMENT
growth of specific spoilage organism (SSO) present I would like to extend great appreciation to my
on different food commodities. As yet not many supervisor
SSO have been identified.
DOI: 10.35629/5252-45122323 | Impact Factor value 7.429 | ISO 9001: 2008 Certified Journal Page 474
 International Journal of Advances in Engineering and Management (IJAEM)
Volume 2, Issue 1, pp: 466-475 www.ijaem.net ISSN: 2395-5252

Professor SUNITA MISHRA, Dean of department

FOODSCIENCE & TECNOLOGY for her
valuable and constructive suggestions during the
planning and development of this research work.
Thanks to my parents who supported me lot while
Completing research.

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Shyamli shukla, et. al. "An Analysis of Microbial Spoilage in Household Food Items and
Suggestion to Retard Spoilage." International Journal of Advances in Engineering and
Management (IJAEM), 2(1), 2020, pp. 466-475.

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