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View free testsFood Microbiology
A type of fungus that grows as fuzzy patches on food, often green, white, or black, usually a sign that the food has spoiled.
The fuzzy growth sometimes seen on old bread or bhindi (okra) left too long in the fridge is mould.
A group of highly toxic and carcinogenic mycotoxins produced mainly by Aspergillus flavus and A. parasiticus, commonly in groundnut, maize and spices.
The natural breakdown of food, usually caused by microbes, enzymes, or oxidation, that makes it unsafe or unpleasant to eat.
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
