Webinar Short: Microbial Spoilage (P2): Groups of Microorganisms

In this chapter, we explore the diverse groups of spoilage microorganisms and the factors that influence their growth. We examine the various conditions that either inhibit or promote microbial proliferation, including oxygen requirements (categorized as Aerobic, Anaerobic, Facultative Anaerobic, and Microaerobic), temperature ranges (categorized as Mesophilic, Psychrotrophic, and Thermophilic), water activity requirements (categorized as Hydrophilic, Xerophilic, Halophiles, and Osmophiles), and acidity preferences (categorized by pH range, Acid-tolerant, and Acidophiles). By understanding how microorganisms interact with their environment, we gain valuable insights into their behavior and develop effective strategies to prevent or control food spoilage. Join us as we delve into the fascinating world of spoilage microorganisms and uncover the key factors that shape their growth and survival.