M.Sc. MICROBIOLOGY (MEERUT INSTITUTE OF ENGINEERING AND TECHNOLOGY) FOOD AND DAIRY MICROBIOLOGY On the basis of stability to microbial attack or according to the speed with which spoilage occurs within them, food are classified into three sorts :1)perishable , 2)semi -perishable , 3)non-perishable. THERE ARE SO MANY BACTERIAS AND FUMGUS WHICH LEADS TO THE RESULT OF SPOILAGE OF FOOD . e.g.: (rhizopus stolinifer , aspergillus, fusarium, mucor , penicillium )fungi,( leuconostoc , lactobacilus , camrobacterium)bacterias.

12. fig : psuedomonas growth in food
causes food spoilage .

15. fig : rotten fruit because of the
growth of fungus.