CLF208 Spoilages in Various Food

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Across
  1. 6. produces thermally-strong lipases and proteinases at 10^7 CFU/mL of raw milk
  2. 9. occurs in UHT milk due to heat-stable enzymes from P. fluorescens
  3. 11. from Streptococcus thermophilus which survived pasteurization and grow in ambient milk.
  4. 12. gives potatoes sliminess and rotting smell.
  5. 13. Cause various rots and loss of texture and appealing smells in fruits
  6. 14. on chilled cured meat with low salt concentration
Down
  1. 1. produces hydrogen sulfide and putrid smell in MAP meat with at least pH 6.0
  2. 2. utilises glucose and amino acids to produce lactic acid and volatile fatty acids
  3. 3. has 10^1-3 CFU/ g with possibly some enteric pathogens
  4. 4. Has 10^7 CFU/mL at start, reduced to 10^3mL when pasteurised.
  5. 5. has about 10^3 to 10^5 CFU/g
  6. 7. occurs in raw milk when lactic acid bacteria releases lactic acid from lactose in ambient raw milk
  7. 8. a Gram-negative rod in chilled milk which causes bitterness and sweet curds.
  8. 10. grows well with air and pH 4.5 or less in fruits.