Fundamental Food Microbiology, Third Edition - Fuad Fathir

288 FUNDAMENTAL FOOD MICROBIOLOGY
packaged meat products stored at £ 4�C; and (c) factors associated with greening
of unpackaged and packaged meat and meat products during refrigerated storage.
3. List four microbial inhibitors in shell eggs and predominant spoilage microflora
of eggs and egg products.
4. Briefly explain the following: (a) metabolism of nutrients by predominant spoilage
bacteria while growing in fish tissues; (b) postheat contamination and spoilage of
crabmeat; and (c) metabolism of nutrients by spoilage bacteria in shucked oyster.
5. List the predominant microflora of pasteurized milk and their sources. Discuss
the reasons for the limited shelf life of pasteurized milk.
6. Discuss the predisposing factors associated with microbial spoilage of UHPtreated
milk, sweetened condensed milk, and butter.
7. List bacteria, yeasts, and molds (two of each) associated with the spoilage of
vegetables and fruits. Discuss the major differences in spoilage by bacteria of
these two groups of food. How are ready-to-eat vegetables, fruits, and germinated
seeds and beans spoiled by bacteria?
8. Discuss the influence of intrinsic factors associated with microbial spoilage of
fruit drinks, fruit juices, and vegetable juices, and the nature of spoilage of these
products caused by the predominant microflora.
9. Jams, jellies, peanut butter and salsa are not spoiled at room temperature as long
as the bottles/jars are not opened. The labels on the product, however, suggest to
refrigerate the products after opening. What could be the reasons?
10. List the similarities and differences in the microbial spoilage of (a) breads, (b)
pastries, (c) soft pastas, and (d) confectioneries.
11. List the microorganisms involved and the predisposing causes for the following
spoilage conditions: (a) gassy defect in mayonnaise, (b) gassy defect of prepared
mustard, (c) gassy defect in unripened soft cheese (such as Mexican-style cheese)
and Gouda cheese, (d) bitter taste in yogurt and cheddar cheese, (e) tourne spoilage
of wine, (f) malolactic fermentation in wine, and (g) sour beer.
12. List the major causes of spoilage of canned foods. Describe the factors, causative
bacterial species, and the nature of spoilage of canned foods produced by thermophilic
sporeformers.