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Microbial Growth and Spoilage

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Food Safety and Quality-Based Shelf Life of Perishable Foods

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

The growth of spoilage microorganisms is determinative of end of shelf life of perishable products. Both intrinsic properties of foods and extrinsic factors of storage temperature and atmosphere influence the rate of microbial growth as well as the types of microorganisms that have selective advantage. Typical bacteria of concern include psychrotrophic bacteria, yeasts and molds, and lactic acid bacteria. These microorganisms are routinely measured by standard plate counting techniques in order to assess product performance and shelf-life duration. Growth rates of microorganisms vary throughout the refrigerated temperature and abusive temperature ranges, and therefore, selective advantages can be shifted by temperature changes during product distribution and storage. Experimental measurement or mathematical predictions of growth of microorganisms in foods can lead to accurate shelf-life estimation. Plate counts do not always equate to product spoilage, as some microorganism do not alter the organoleptic properties of certain products despite reaching 106 CFU/g and stationary phase. Chemical byproducts of microbial metabolism are indicators of products spoilage. Quantification of D-lactate and measurements of pH reduction can indicate activity of acid-producing microorganism, while diacetyl and acetoin production can indicate that bacteria have decomposed fats or proteins effectively ending the usable shelf life. Microbial growth and metabolism can sometimes lead to formation of biogenic amines such as histamine, putrescine, and cadaverine, which have safety as well as quality implications. Other organisms produce trimethylamine oxidase (TMAO), which can adversely impact gut health upon consumption. Storage temperature is the greatest predictor of shelf life.

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    Peter J. Taormina

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    Margaret D. Hardin

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Taormina, P.J. (2021). Microbial Growth and Spoilage. In: Taormina, P.J., Hardin, M.D. (eds) Food Safety and Quality-Based Shelf Life of Perishable Foods. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-54375-4_3

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