Figure 52 Microbial conditions of vegetables 54 Overview Of Microbial Spoilage Of Fresh Fruits And Vegetables

a. General. You, the inspector, will examine the product and note abnormal color(s), odor(s), and/or texture(s) and suspected microbial deterioration. You will identify the cause of these conditions.

b. Causes. Microbial spoilage may be caused by bacteria, mold, and/or yeast; however, microbial spoilage of FF&V is primarily due to mold.

c. Color Changes. The following external color changes are commonly associated with mold growth: blue, green, red, white, black, pink, and brown. These colors may be due to colonies of specific species of mold.

d. Texture. Microbial spoilage may cause the texture to become soft, mushy, water-soaked, slimy, dry, or hard.

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