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Unformatted text preview: Food spoilage can also result in a sour taste. If milk is kept too long, for example, it will sour. In this case, bacteria that have survived pasteurization grow in the milk and produce acid from the carbohydrate lactose in it. The spoilage will occur more rapidly if the milk is held at room temperature than if refrigerated. The sour taste is due to the presence of lactic acid, acetic acid, butyric acid, and other food acids. Sources of microorganisms. The general sources of food spoilage microorganisms are the air, soil, sewage, and animal wastes. Microorganisms clinging to foods grown in the ground are potential spoilers of the food. Meats and fish products are contaminated by bacteria from the animal's internal organs, skin, and feet. Meat is rapidly contaminated when it is ground for hamburger or sausage because the bacteria normally present on the outside of the meat move into the chopped meat...
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This note was uploaded on 11/14/2011 for the course BIO 1421 taught by Professor Farr during the Fall '08 term at Texas State.
- Fall '08