Food Microbiology Quiz

Microbial Origins in Fresh Vegetables

• Fresh vegetables can have microbial origins from soil, water, air, and human handling
• Microorganisms can be present on the surface or interior of the vegetables

Conditions Increasing Spoilage in Vegetables

• High temperatures and humidity increase the chance of spoilage
• Physical damage, bruising, and cuts provide entry points for microorganisms
• High water activity and nutrient-rich environments facilitate microbial growth

Microbial Spoilage in Fruits and Vegetables

• Microbial spoilage is commonly referred to as "decay" or "rot"
• Soft rot, slimy rot, and grey mold are types of microbial spoilage

Microbial Species Causing Spoilage

• Fungi, such as Botrytis, Alternaria, and Fusarium, are common causes of spoilage
• Bacteria, such as Pseudomonas, Erwinia, and Xanthomonas, are associated with vegetable spoilage

Bacterial Species of Concern

• Pseudomonas fluorescens, Pseudomonas viridiflava, and Erwinia carotovora are bacterial species of concern

Most Common Cause of Spoilage

• The most common cause of spoilage in fresh vegetables and fruits is fungal growth

Microorganism Sources

• Microorganisms found in fresh vegetables primarily come from the soil, water, and air during growing, harvesting, and handling

Microbial Vegetable Spoilage Terms

• "Spoilage" or "decay" are common terms used to describe microbial vegetable spoilage