a. General. You must identify the deteriorative conditions found in semiperishable subsistence. Examine the product noting abnormal color(s), odor(s), and/or texture(s) which may indicate microbial deterioration.
b. Causes. Microbial spoilage may be caused by bacteria, molds, and/or yeasts. The particular abnormalities involved will depend upon the type or species of microorganisms involved.
c. Color Changes. The color changes associated with microbial spoilage include white, green, brown, and/or black.
d. Odors. The following odors have been associated with microbial spoilage: sour, putrid, musty.
e. Texture. Textural abnormalities may include coagulation, liquefaction, and/or turbidity.
f. Indicators of Spoilage in a Closed Container of Canned Foods. Spoilage occurring in a closed container of canned foods is indicated by one or more of the following:
(1) Obvious gas production.
(2) Swelling of the lid of the container.
(3) A change in the texture/consistency of the product.
(4) A change in the pH of the product.
(5) An increase in the number of microorganisms seen in the microscopic examination of the food.
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