ROS BREAKS BONDS IN ALL 3 MAIN TYPES OF MICROBES

PATHOGENS
  • Make people or plants sick (infection or toxins)
  • Only a few percent of microbes are always harmful
  • Examples: E. coli 0157:H7; Salmonella; Listeria; Norovirus

FOOD SPOILAGE
  • Do not make people sick but cause shrink
  • Examples: Botrytis(mold on fruits and vegetables); Serratia marcescens (slime and odor in meats)

NEUTRAL OR BENEFICIAL

Examples: yeasts in breads and yogurt

1. Botrytis cinerea

– FF&V (Fresh Fruit & Vegetable)
– Floral
5. Serratia marcescens

– Meat & Poultry
2. E. coliO157:H7(pathogenic strain)

-FF&V
– Meat & Poultry
6. Lactobacillus and related lactic acid bacteria

– Meat & Poultry
3. Listeria monocytogenes

– Meat & Poultry
– Fish & Seafood
– Dairy
7. Infectious human diseases including
Bacteria
– Staph aureus (mRSA)
– Citrobacter
– Pseudomonas
Yeast
– Candida (Fungus)
4. Salmonella

– FF&V
– Meat & Poultry
– Fish & Seafood
– Dairy
8. Infectious human diseases including

Viruses
– Coronavirus (CoVid-19)
– Influenza A (including Bird Flu)
– Norovirus (stomach flu)
– Rhinovirus (colds)

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