Which bacteria are commonly responsible for food spoilage?

Pseudomonas, Lactobacillus, and Brochothrix are commonly associated with food spoilage due to their ability to thrive in various food environments. Pseudomonas, for instance, is a diverse group of bacteria that can grow in temperatures ranging from refrigeration to ambient conditions, making them particularly adept at spoiling a wide range of perishable foods. They are capable of breaking down proteins and lipids, leading to off-flavors and undesirable textures.

Lactobacillus plays a significant role in the fermentation process, contributing to spoilage when food is not properly stored. These bacteria can produce lactic acid, which can alter the taste and smell of food, indicating spoilage.

Brochothrix, while less commonly discussed, is also known for its ability to spoil refrigerated meats and dairy products. It can produce off-odors and slime, further indicating the spoilage process.

The other choices primarily include pathogens associated with foodborne illnesses rather than spoilage specifically. While bacteria like Escherichia coli and Salmonella are concerning for their health risks when consumed, they are not the primary organisms responsible for food spoilage in general.