What microorganism are responsible for food decay?

1. Bacteria:

- Pseudomonas spp.: Found in soil and water, they can cause spoilage of meat, poultry, and vegetables.

- Escherichia coli (E. coli): Naturally present in the gut of warm-blooded animals, some strains can contaminate and multiply in raw meat, causing foodborne illness.

- Staphylococcus aureus: Commonly found on the skin and in the respiratory tract of humans, it can contaminate and produce toxins in dairy products, meat, and bakery items.

- Salmonella spp.: Found in raw meat, poultry, eggs, and unpasteurized milk, they can cause food poisoning.

- Listeria monocytogenes: Thrives in cold environments and can grow in refrigerated foods, causing a severe infection known as listeriosis.

2. Yeast:

- Candida spp.: Commonly found on fruits and vegetables, they can cause spoilage and fermentation.

- Saccharomyces cerevisiae: A beneficial yeast used in baking and brewing, but its presence in other foods indicates spoilage.

3. Molds:

- Aspergillus spp.: Found in soil, air, and food, they can cause spoilage of grains, nuts, and fruits.

- Penicillium spp.: Responsible for the blue veins in certain cheeses but can also cause spoilage in fruits, vegetables, and bread.

- Rhizopus stolonifer (Bread Mold): Commonly seen on spoiled bread, fruits, and vegetables.

4. Fungi:

- Neurospora sitophila (Pink Bread Mold): Causes a pink, cottony growth on bread, especially in warm and humid conditions.

- Fusarium spp.: Found in soil and plants, they can produce mycotoxins and cause spoilage in cereals and grains.

5. Others:

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- Lactic Acid Bacteria: Useful in food fermentation (e.g., yogurt and sauerkraut) but can also cause spoilage in milk, meat, and vegetables if overgrowth occurs.