International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


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Review Papers | Food Science | India | Volume 13 Issue 4, April 2024 | Rating: 5.4 / 10


Type of Resistant Microbes Responsible for Food Spoilage

Trisha Paul | Dr. Sibashish Baksi | Alipe Saha | Rounak Mandal


Abstract: In recent years, the persistence of resistant microbes in food has posed major challenges to food security around the world. Bacteria, ubiquitous in the environment, show remarkable resistance to the harsh conditions of food processing and storage. The most common types of bacteria associated with food spoilage include Pseudomonas, Bacillus and Clostridium. These organisms have inherent mechanisms that allow them to survive and thrive in various environments, including extreme temperatures, pH fluctuations, and high salt concentrations. Their ability to form biofilms further increases their resistance to sanitation measures and makes them persistent contaminants in food processing plants. Likewise, yeasts, particularly those of the genera Saccharomyces and Candida, contribute to food spoilage through fermentation processes by lowering pH and give foods undesirable flavors, odors and textures. These yeasts thrive in high - sugar, low - oxygen environments, making them common contaminants in sweetened beverages, baked items, and fermented foods. Molds pose another major challenge in food preservation, species such as Aspergillus, Penicillium and Fusarium are known for their ability to produce resistant spores, mycotoxin and hydrolytic enzyme. These spores can withstand harsh environmental conditions such as dehydration, high osmotic pressure and extreme temperatures. Therefore, mold contamination poses a significant risk to various food products, including grains, fruits and baked items, resulting in economic losses and potential health risks. The aim of this comprehensive review is to provide a detailed understanding of the various types of resistant microorganisms that play a critical role in food spoilage, with particular emphasis on bacterial, fungal and yeast contaminants.


Keywords: Resistant microbes, Spore forming bacteria, Antibiotic resistant bacteria, Spoilage


Edition: Volume 13 Issue 4, April 2024,


Pages: 1519 - 1525


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