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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