Answer in Microbiology for anne #233373
briefly describe the microbial defects associated with wheat flour, pasteurized milk and tomatoes
Enterohemorrhagic Escherichia coli (EHEC) and salmonella are of serious wheat flour concerns related products. They are little is known about their thermal death kinetics and survival.
Sychrotolerant bacteria destroys pasteurized milk. It is typically nonsporeforming Gram-negative rods or Gram-positive sporeforming bacteria. Spoilage of pasteurized milk by Gram-negative rods like Pseudomonas spp cause pasteurized milk spoilage and often involves inadequate milk heating or more frequently, postprocessing contamination.
Tomato (Lycopersicon esculentum) comtains high water content that predisposes tomatoes pathogenic spoilage by pathogenic bacteria capable of posing significant health threats to consumers.