id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-345264-a6cepu5h	Lorenzo, Jose M.	Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description	2017-09-29		.txt	text/plain	17621	963	47	This chapter focuses on general aspects, characteristics, and importance of main microorganisms (bacteria, yeasts, molds, virus, and parasites) involved in food spoilage or contamination: known and recently discovered species; defects and alterations in foodstuff; most common food associated with each foodborne disease; resistance to thermal processing; occurrence in different countries; outbreaks; and associated symptoms. The butyric anaerobes, as these three Clostridium species causing spoilage in low-acid canned foods, are usually associated with spoilage of products with pH values between 3.9 and 4.5 producing blown cans and a butyric odor (Hersom & Hulland, 1980) . Diarrheal disease is often associated with protein rich foods (meat, vegetables, puddings, and milk products) and is thought to be caused by vegetative cells (ingested as viable cells or spores) that produce enterotoxins in the small intestine (Abee et al., 2011) .	./cache/cord-345264-a6cepu5h.txt	./txt/cord-345264-a6cepu5h.txt