Flour may contain large quantities of microorganisms such as rope-forming spores as well as psychrotrophs, flat-sour organisms, thermophilic sporeformers, and molds such as Penicillium, Aspergillus, Cladosporium, Mucor, and Rhizopus. Soy flour is manufactured by a different procedure and has a higher moisture content than wheat flour. Salmonella spp. have been detected often in soy flour.
Taken from here
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Cheese
ph level of cheddar cheese: 5.90
Microbiological spoilage of mature cheddar cheese is caused by the surface growth of moulds that will cause the discolouration althought there's little penetration of or attack on the cheese. Yeast and moulds included are species of : Penicillium (green discolouration), Cladosporium (green to black) and Candida (black).
Microbial spoilage of the cheese usually occur during the manufacturing or the ripening process of the cheese. if the pH is too high, pseudomonads (defination of pseudomonads) can grow rapidly and cause sliminess. 'Gassy' cheese is effect of coliforms, Enterobacter spp., fermenting the lactose and result in production of carbon dioxide. Certain clostridia result such effect as well.
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I think the below information is for all MILK and MILK PRODUCTS.
Hygienic milk production practices, proper handling and storage of milk, and mandatory pasteurization has decreased the threat of milkborne diseases such as tuberculosis, brucellosis, and typhoid fever. There have been a number of foodborne illnesses resulting from the ingestion of raw milk, or dairy products made with milk that was not properly pasteurized or was poorly handled causing post-processing contamination. The following bacterial pathogens are still of concern today in raw milk and other dairy products:
It should also be noted that moulds, mainly of species of Aspergillus , Fusarium , and Penicillium can grow in milk and dairy products. If the conditions permit, these moulds may produce mycotoxins which can be a health hazard.
Source
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Pineapple
pH level: 3.20 to 4.00
According to this website, the possible micro-organism in pineapple is Escherichia coli 0157:H7
The temperature range for E. coli O157:H7 growth is 2.5 to 45°C, although it grows poorly at 44 to 45°C, and growth on food is rarely if ever seen below 8 to 10°C.
Typically, growth occurs with in the pH range of 4.4 to 9.0, but E. coli O157:H7 can survive pH values as low as 1.5 in simulated gastric fluid.
There is more information on E. coli from here
HOwever according to other source, since pineapple has a low pH level, the spoilage may be mainly caused by fungi. Below is a table of possible fungi that will cause spoilage to fruits and vegetables.
Important cause of spoilage is Penicillium, as many of the species are able to attack the fruits. This also includes fruit-vegetables suc as tomatoes. Another one is Phizopus. It is a soft rot which will affect most fruits and vegetables especially when they are being stored in improper refrigeration condition.
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Canned Pineapple
Micro-organism found: Clostridium Botulism
This bacterium lives in the soil and in the bottom of lakes, oceans, etc. It is also sometimes found in moist, low-acid food, containing less than 2% oxygen, and stored between 40° F (4° C) and 120° F (49° C). This bacterium produces a toxin that causes botulism, a disease characterized by muscle paralysis.
Proper heat processing destroys Clostridium botulinum in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls its growth in dried food. High oxygen controls its growth in fresh foods.
MORE updates will be coming. =D
Last modified: 6/5/07 Sunday at 7.32pm
shanlyn is SAFE @ 10:22 PM
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