الأحياء الدقيقة للتقني by MOHAMMED ALI

 ‫א‬‫א‬‫א‬

‫اﻟﻤﺆﺳﺴﺔ اﻟﻌﺎﻣﺔ ﻟﻠﺘﻌﻠﻴﻢ اﻟﻔﻨﻲ واﻟﺘﺪرﻳﺐ اﻟﻤﻬﻨﻲ‬ ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬ 126

‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬ 126

 

 126

 

 ‫א‬‫א‬‫א‬

 ‫א‬ ‫א‬‫א‬‫א‬

 

 W،،‫א‬‫א‬،‫א‬  

  ‫א‬ ‫א‬ ‫א‬ ‫א‬‫א‬  ‫א‬ ‫א‬  ‫א‬ ‫א‬ 

‫א‬‫א‬‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K ‫א‬‫א‬  

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

  ‫א‬        ،‫א‬ ‫א‬‫א‬   ‫א‬  ‫א‬ ‫א‬ ‫א‬ ‫א‬ ‫א‬   ‫א‬    ، 

‫א‬،‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬ ‫א‬‫א‬ ،‫א‬  K‫א‬‫א‬،‫א‬

‫א‬?? - ‫א‬‫א‬‫א‬?‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬?‫א‬‫א‬  

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

،‫א‬،‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬

،‫א‬‫א‬‫א‬‫א‬

 K‫א‬  

‫א‬‫א‬‫א‬‫א‬

 

 126

 

 ‫א‬‫א‬‫א‬

 ‫א‬ ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

F‫א‬‫א‬‫א‬{  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬E‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬{‫א‬‫א‬‫א‬،‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬{  ‫א‬‫א‬‫א‬

 K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬   { ‫א‬

 K‫א‬‫א‬‫א‬‫א‬

  

 

‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬،‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ K‫א‬،، W‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1 K‫א‬ J2  K٪98‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬  K10W‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

 

-1-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬   ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬  ‫א‬‫א‬  ،‫א‬‫א‬

 W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬ ‫א‬‫א‬ J1

K‫א‬8000‫א‬‫א‬ 

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬

‫א‬‫א‬K ‫א‬‫א‬‫א‬

 K

‫א‬‫א‬ J2

‫א‬‫א‬‫א‬‫א‬8000 ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

{‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬

 K6000‫א‬‫א‬

5000  ‫א‬‫א‬‫א‬‫א‬‫א‬

8000{6000  ‫א‬‫א‬‫א‬ {‫א‬  K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬E‫א‬3000F‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬

‫א‬‫א‬‫א‬1200{3000 ‫א‬‫א‬KKKKKKKK‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬1953Jensen‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬1000 Staphyloccus‫א‬ -2-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



{‫א‬‫א‬‫א‬‫א‬‫א‬Sown‫א‬‫א‬  K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬1100 ‫א‬

‫א‬Claviceps purpurea  ‫א‬Ergot poisoning ‫א‬

{  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬943 ‫א‬‫א‬‫א‬40000  K‫א‬‫א‬‫א‬

‫א‬1276‫א‬1248{1156  ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬1658Kircher ‫א‬‫א‬‫א‬ ‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

‫א‬‫א‬1765L. Spallan Zani

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Schwann1837

 K‫א‬‫א‬‫א‬‫א‬‫א‬

{ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬G. Leibniz & D. Papin ‫א‬

12000 ‫א‬‫א‬1795

‫א‬‫א‬Francois (Nicholas)Appert ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Canning ‫א‬

  ‫א‬{ ‫א‬‫א‬‫א‬Appert 1810 ‫א‬

 ‫א‬‫א‬‫א‬‫؟‬‫א‬‫א‬‫א‬‫א‬  -3-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫א‬L. Pasteur50‫א‬‫א‬{‫א‬‫א‬  K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Antony VanLeeuwenhoek

‫א‬‫א‬‫א‬‫א‬Appert1676  K‫א‬

1837L. Pasteur‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ 1860{  ‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 J  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬

‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬  ‫א‬‫א‬‫א‬

 K‫א‬      

-4-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬ J1 ‫א‬‫א‬‫א‬‫א‬‫א‬25  W‫א‬

Acetobacter, Halobacterium, Pseudomonas, Flavobacterium, Achromobacter, Alcaligenes, Esherichia, Aerobacter, Erwinia, Serratia, Proteus, Salmonella, Shigella, Micrococcus, Staphylococcus, Streptococcus, Pediococcus, Leuconostoc, Lactobacillus, Bacillus, Clostridium, Propionibacterium, Microbacterium, Corynebacterium, Brevibacterium

 Molds‫א‬ J2   JW‫א‬16

Alternaria, Aspergillus, Botrytis, Cephalosporium, Fusarium, Geotrichum, Gleosporium, Helminthosporium, Monilia, Mucor, Penicillium, Rhizopus, Sporotrichum, Thamnidium, Trichothecium

 Yeasts‫א‬ J3   JW‫א‬9‫א‬

Brettanomyces, Debaromyces, Mycoderma, Saccharomyces, Candida, Hansenula, Rhodotorula, Schizosaccharomyces-Torula

          -5-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬  Molds ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬

 K‫א‬‫א‬‫א‬{‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬{ ‫א‬‫א‬‫א‬  KRoquefort and Camembert‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

{‫א‬{‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

  ‫א‬‫א‬‫א‬‫א‬

‫א‬EF‫א‬‫א‬‫א‬‫א‬K

EF‫א‬‫א‬‫א‬،  W‫א‬K‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬ J1

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

‫א‬{‫א‬‫א‬‫א‬‫א‬

SclerotiumSclerotia EF ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 WK‫א‬‫א‬‫א‬‫א‬ -6-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫ א‬K1 .Septate

‫א‬  ‫א‬‫א‬ K2 ‫א‬‫א‬  ‫א‬‫א‬KNonseptate‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  KE1F‫א‬‫א‬

                 

 ‫א‬‫א‬‫א‬‫א‬E1F  ‫א‬‫א‬  W‫א‬

 W‫א‬‫א‬ J1

{  {‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬{  ‫א‬‫א‬‫א‬

 E‫א‬‫א‬‫א‬F‫א‬‫א‬‫א‬

 W‫א‬‫א‬ J2

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

-7-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



Zygospores‫א‬‫א‬‫א‬Oospores‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  KE2F‫א‬‫א‬‫א‬Ascospores‫א‬‫א‬‫א‬

  ‫א‬‫א‬‫א‬E2F

 

 W‫א‬‫א‬

‫א‬K ‫א‬‫א‬‫א‬

E3 F ‫א‬،‫א‬  

‫א‬‫א‬،  ‫א‬‫א‬  ‫א‬‫א‬Aspergillus niger‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬E‫א‬KK{{{{F‫א‬ −   ‫א‬−  ‫א‬− ‫א‬−  ‫א‬− ‫א‬− ‫א‬‫א‬−‫א‬F ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬KE‫א‬  Cladosporium‫א‬‫א‬‫א‬

-8-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 



 K‫א‬‫א‬E3F  ‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬

 ‫א‬ J1

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬٪15 14‫א‬‫א‬‫א‬ ––––– JF‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K٪18‫א‬‫א‬‫א‬KE‫א‬  ‫א‬‫א‬ J2

‫א‬‫א‬‫א‬Mesophilic‫א‬‫א‬

‫א‬˚30–25   ‫א‬‫א‬‫א‬K ‫א‬‫א‬ ‫א‬

‫א‬‫א‬Aspergillus‫א‬˚3735 ‫א‬‫א‬{˚10–5–‫א‬‫א‬‫א‬{‫א‬

 K‫א‬‫א‬‫א‬‫א‬Thermophilic  pH‫א‬‫א‬ J3

‫א‬‫א‬  ‫א‬‫א‬

E4.53.5=pHF‫א‬K ‫א‬‫א‬‫א‬

 K85.2‫א‬‫א‬‫א‬‫א‬ -9-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬ J4

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 J‫א‬ J‫א‬F  ‫א‬‫א‬‫א‬

 KE‫א‬ J‫א‬

 Inhibitors‫א‬‫א‬‫א‬ J5

‫א‬Mycostatic‫א‬‫א‬

{Acetates‫א‬‫א‬Propionates‫א‬Sorbic acid‫א‬

  ‫א‬‫א‬‫א‬  ‫א‬‫א‬

 ‫א‬‫א‬  ‫א‬‫א‬‫א‬

،‫א‬‫א‬‫א‬‫א‬‫א‬ 60−٪50  ‫א‬‫א‬ ‫א‬،‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬٪  ٪70 J60‫א‬

‫א‬  W‫א‬

(Fungi Imperfecti F Deuteromycetes ‫א‬‫א‬ J1   ،

  Phycomycetes ‫א‬‫א‬ J2

 W 

Oomycetes

Zygomycetes

E

E

 Ascomycetes‫א‬‫א‬ J3

 K‫א‬8‫א‬‫א‬‫א‬‫א‬

Basidomycete ‫א‬‫א‬ J4

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{

 KBasidiumK

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬‫א‬  Mucor J1

‫א‬   ‫א‬ { ‫א‬‫א‬

  ‫א‬M. roxii, M. rasemosus‫א‬‫א‬‫א‬

M.roxii{‫א‬‫א‬‫א‬‫א‬  KGamelost

 Rhizopus J2 ‫א‬Sporangium‫א‬‫א‬‫א‬‫א‬  Bread mold‫א‬‫א‬E4FR. nigricans‫א‬{‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

 

 Rhizopusnigricans‫א‬‫א‬E4F

 Thamnidium J3  T. elegans‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  Aspergillus J4 ‫א‬ ‫א‬‫א‬‫א‬‫א‬   JW‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬،‫א‬‫א‬‫א‬‫א‬WAspergillus niger‫א‬ J1

 KE5 )‫א‬‫א‬K

‫א‬‫א‬‫א‬‫א‬‫א‬WAspergillus repens‫א‬ J2  K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬WAspergillus glaucus‫א‬ J3  K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬WAspergillus fisheri‫א‬ J4  ‫א‬‫א‬‫א‬

‫א‬WAspergillus parasiticus‫א‬E6 FAspergillus flavus‫א‬ J5  ‫א‬‫א‬‫א‬Aflatoxin‫א‬Mycotoxins

 

  Aspergillus flavusE6FAspergillus nigerE5F 

Penicillium J5

 W‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬P. expansum‫א‬ J1 K‫א‬P. italicum‫א‬ J2

E7F‫א‬‫א‬‫א‬‫א‬P. notatum‫א‬ J3 K‫א‬‫א‬P. chrysogenum‫א‬ J4

K‫א‬‫א‬‫א‬‫א‬‫א‬P. digitatum‫א‬ J5 KCamembert‫א‬‫א‬P. camemberti‫א‬ J6

KRoquefort‫א‬P. roqueforti‫א‬ J7

- 12 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 



  Penicillium notatum‫א‬‫א‬E7F

 Trichothecium J6 T. ‫א‬‫א‬‫א‬‫א‬‫א‬

roseum

 Geotrichum J7 Yeast like fungi‫א‬‫א‬‫א‬‫א‬

EOidium lactisFG. candidum‫א‬‫א‬‫א‬‫א‬E‫א‬F

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬

 KLimburger‫א‬

 EMoniliaF Neurospora J8 ‫א‬‫א‬{ ‫א‬‫א‬‫א‬

 KN. citophila‫א‬‫א‬‫א‬‫א‬Bloody bread ‫א‬

 Sporotrichum J9  K‫א‬‫א‬‫א‬‫ א‬S. carnis‫א‬  Alternaria J10  K‫א‬‫א‬A. citri‫א‬‫א‬‫א‬‫א‬ - 13 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬  Yeasts‫א‬

‫א‬،‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬،‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬ K ‫א‬ J  J  J‫א‬‫א‬ –‫א‬W   ‫א‬‫א‬‫א‬‫א‬K  ‫א‬

EF  J ‫א‬ J ‫א‬‫א‬‫א‬ J‫א‬

‫א‬‫א‬ ‫א‬‫א‬K‫א‬  K‫א‬

multilateral‫א‬ ‫א‬ ‫א‬‫א‬ ‫א‬ J1

K ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Budding‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬KE8 F ‫א‬‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬،‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬،‫א‬

 

 ‫א‬‫א‬E8F - 14 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



  Ascospores‫א‬E9 F ‫א‬‫א‬‫א‬‫א‬ J2

Ascus‫א‬Ascospore‫א‬‫א‬‫א‬

‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬‫א‬E9F  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬

‫א‬‫א‬KRhodotorula‫א‬

‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬KE10F ‫א‬

‫א‬‫א‬‫א‬،‫א‬‫א‬

‫א‬‫א‬K‫א‬‫א‬‫א‬،‫א‬

 K‫א‬‫א‬ - 15 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 



 KEF‫א‬‫א‬‫א‬E10F

 ‫א‬‫א‬  ‫א‬ J1 ‫א‬‫א‬‫א‬  K‫א‬‫א‬٪25‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬ J2 ‫א‬‫א‬ْ 35 J25  ‫א‬‫א‬‫א‬‫א‬‫א‬  ْ 37‫א‬‫א‬‫א‬

 ‫א‬ J3 E4.5 J4pHF‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K7.5 J3pH‫א‬‫א‬‫א‬

 ‫א‬ J4  W‫א‬ - 16 -

 ‫א‬‫א‬

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 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬ J

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬ J

‫א‬  ‫א‬‫א‬‫א‬  

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ ‫א‬  ‫א‬‫א‬‫א‬K ‫א‬ ‫א‬‫א‬K‫א‬‫א‬

 ٪55 J50

‫א‬‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

  ‫א‬‫א‬  True yeastsW‫א‬‫א‬W 

Ascospores‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬Ascomycetes‫א‬‫א‬

 W‫א‬‫א‬‫א‬

 Endomyces J1 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬Amylases‫א‬‫א‬

 Saccharomyces J2

‫א‬S. cerevisiae‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Invertase‫א‬EBaker’s yeast‫א‬F‫א‬

K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  KS. rouxii and S. mellis‫א‬‫א‬‫א‬‫א‬‫א‬ - 17 -

 ‫א‬‫א‬

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 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 Zygosaccharomyces J3 ‫א‬‫א‬Osmophilic yeasts‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ Z. mellisZ. richteri‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Hanseniaspora J4 ‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬Off-flavour

 Film yeasts‫א‬‫א‬ J5 Debaromyces, Hansenula, Pichia‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Debaromyces K  ‫א‬‫א‬‫א‬٪24‫א‬

‫א‬‫א‬‫א‬‫א‬ Hansenula, Pichia  K‫א‬‫א‬

 False yeasts‫א‬‫א‬W 

 ‫א‬‫א‬Ascopores‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬Deuteromycetse

 Mycoderma J1 ‫א‬‫א‬‫א‬‫א‬ Oxidative yeasts  Candida J2 ‫א‬‫א‬‫א‬،‫א‬‫א‬‫א‬

‫א‬E‫א‬F‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ E11FCandida lypolytica

‫א‬C. krusei‫א‬‫א‬C. utilis‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  Streptococcus thermophilus‫א‬‫א‬  

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 



         

Candida lypolytica‫א‬‫א‬E11F

 Rhodotoruia J2 ‫א‬‫א‬Pigmented yeasts‫א‬‫א‬  E‫א‬F‫א‬‫א‬‫א‬

 Brettanomyces J4 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬

TorulopsisTorula, Cryptococcus J5

‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Torulopsis caroliniana‫א‬ ‫א‬‫א‬Torulopsis kefir ‫א‬K‫א‬‫א‬

 KKefir‫א‬‫א‬                  

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬  Bacteria‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬{‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬{ ‫א‬‫א‬

 K‫א‬‫א‬

 ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬

 W

 Encapsulation‫א‬ J1 Ropiness   ‫א‬Slim

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬،‫א‬‫א‬

‫א‬‫א‬‫א‬K‫א‬  K

 Endospores‫א‬‫א‬‫א‬‫א‬ J2 ‫א‬‫א‬‫א‬‫א‬Clostridium،Bacillus‫א‬

‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

   ‫א‬ ‫א‬K  ‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬،pH‫א‬‫א‬‫א‬DNA

‫א‬‫א‬،‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬ - 20 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫א‬،‫א‬‫א‬ ‫א‬،‫א‬

‫א‬‫א‬‫א‬‫א‬K‫א‬  KGlucosamine muramicDipicolinic ،

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬،‫א‬‫א‬ ،‫א‬‫א‬،pH‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬،‫א‬

K ‫א‬‫א‬‫א‬‫א‬Dormanacy‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫אא‬‫א‬‫א‬ ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬، ‫א‬‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K

  Cell aggregation J3 Clumops‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K   K‫א‬‫א‬

 ‫א‬‫א‬

 J ‫א‬‫א‬ J‫א‬ J‫א‬‫א‬F‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

  ‫א‬‫א‬   E  ‫א‬ J‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬

 K

 ‫א‬‫א‬ J1 ‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬EPeseudomonas‫א‬F - 21 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬Peseudomonas‫א‬‫א‬‫א‬K‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

staphylococcus ‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬Escherichia،Peseudomonas ،‫א‬aureus

‫א‬‫א‬‫א‬  K‫א‬Aw،pH،‫א‬‫א‬

 ‫א‬ J2 ‫א‬‫א‬K  ‫א‬‫א‬‫א‬ ٪1‫א‬K ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬AwE  F٪085،  K‫א‬‫א‬،‫א‬‫א‬،pH،‫א‬‫א‬

 ‫א‬‫א‬ J3 ‫א‬K ‫א‬  ‫א‬  W‫א‬‫א‬

 Psychrophilic‫א‬‫א‬‫א‬‫א‬ J

 E10 ْ ‫א‬F‫א‬‫א‬‫א‬‫א‬

 Mesophilic ‫א‬‫א‬ J

 ْ 45 J20‫א‬‫א‬‫א‬‫א‬

 Therophilic‫א‬‫א‬ J

‫א‬‫א‬K55 ْ ‫א‬‫א‬

 K‫א‬‫א‬

 pH‫א‬ J4 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬pH‫א‬‫א‬KpH    K‫א‬

 Oxidation Reduction Potential ‫א‬‫א‬‫א‬ J5  W‫א‬‫א‬ - 22 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬Aerobic‫א‬ J1

 K‫א‬‫א‬‫א‬Anaerobic ‫א‬ J2

 K‫א‬Facultative‫א‬ J3

‫א‬Microaerophilic‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬   ‫א‬‫א‬   ‫א‬‫א‬‫א‬‫א‬K  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K  ‫א‬‫א‬‫א‬

 K‫א‬‫א‬

 Inhibitors‫א‬‫א‬‫א‬ J6 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ ‫א‬K  ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Cranberries‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KRopiness

‫א‬،‫א‬‫א‬‫א‬

 KE12F‫א‬‫א‬‫א‬‫א‬،‫א‬  W‫א‬‫א‬

 ‫א‬‫א‬

    3   24  1    

 ‫א‬

 ‫א‬‫א‬E12F

 K‫א‬‫א‬‫א‬ Lag phase ‫א‬ J1 - 23 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫א‬‫א‬Log phade ‫א‬‫א‬ J2  K‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬KStationary phase‫א‬ J3 K ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Decline phase‫א‬ J4

 K‫א‬

 ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬،‫א‬ Discoloration E13F‫א‬،

 K‫א‬‫א‬‫א‬‫א‬،‫א‬‫א‬

 

 K‫א‬‫א‬E13F  

 ‫א‬‫א‬‫א‬ ،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ 

‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬  

- 24 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 Lactic acid bacteria‫א‬ J1 ‫א‬‫א‬‫א‬‫א‬ Streptococcaceae & Lactobacillaceae‫א‬‫א‬‫א‬{‫א‬

‫א‬‫א‬‫א‬True lactic acid bacteria‫א‬‫א‬

‫א‬‫א‬‫א‬

‫א‬‫א‬Escherichia،Micrococcus،Bacillus ‫א‬‫א‬‫א‬‫א‬Pseudo lactic acid bacteria‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬

 WHomofermentation‫א‬‫א‬ J

‫א‬٪90‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 E14F‫א‬

 Heterofermentation E‫א‬‫א‬F‫א‬‫א‬ J

٪25 ‫א‬٪50‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{ ‫א‬٪25 

 KStreptococcus, Pediococcus. Bacillus , Micrococcus , Escherichia , Lactobacillus W‫א‬  Acetic acid bacteria ‫א‬ J2 ‫א‬{  ‫א‬  E14FAcetobacter‫א‬            

 Acetobacter. sp E14F - 25 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



WButyric acid bacteria ‫א‬ J3

 KClostridium‫א‬

 Propionic acid bacteria‫א‬ J4 ‫א‬‫א‬‫א‬Propionibacterium

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ 

 ‫א‬KE‫א‬‫א‬F‫א‬E‫א‬F Proteolytic bacteria‫א‬‫א‬ J5

Proteinase‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬Bacillus cereus‫א‬‫א‬‫א‬‫א‬‫א‬ Pseudomonas fluorescens‫א‬‫א‬Clostridium sporogenes ‫א‬Bacillus, Clostridium, Pseudomonas, Proteus‫א‬

 ‫א‬

‫א‬‫א‬Acid proteolytic‫א‬‫א‬‫א‬

‫א‬Streptocossus faecalis var. liquefaciens‫א‬‫א‬‫א‬

Putrefactive ‫א‬‫א‬‫א‬

{‫א‬{Mercaptans‫א‬H2S‫א‬  ‫א‬

،Proteus،EFClostridium‫א‬‫א‬‫א‬

 EFPseudomonas

 Lipolytic bacteria ‫א‬‫א‬ J6   ‫א‬‫א‬Lipase‫א‬‫א‬

 ‫א‬‫א‬ Alcaligenes , Serratia, W

 Micrococcus, Pseudomonas, Achromobacter

 Saccharolytic bacteria ‫א‬ J7 ،Clostridium butyricum ‫א‬‫א‬‫א‬‫א‬

 Amylolytic‫א‬‫א‬‫א‬E. coli - 26 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



Clostridium butyricum, Bacillus subtilis W ‫א‬‫א‬‫א‬

 K ‫א‬‫א‬‫א‬‫א‬‫א‬

 Pectolytic bacteria ‫א‬‫א‬ J8

‫א‬‫א‬‫א‬Pectinase‫א‬‫א‬

   ‫א‬‫א‬Softening of tissues‫א‬  ‫א‬ Clostridium,Erwinia, Bacillus

 Intestinal bacteria ‫א‬‫א‬ J9 ‫א‬Enterobacteriaceae‫א‬‫א‬

‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬‫א‬

 Coliform bacteria‫א‬EF

‫א‬‫א‬EnterobacterEscherichia

W‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬  J1

‫א‬‫א‬‫א‬Enterobacter J2 ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Pollution indicators‫א‬‫א‬ J3 E. coli 

  Erwinia EF

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

Erwinia ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  Soft bacterial rot‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬carotovora  Serratia EF

‫א‬‫א‬ ‫א‬‫א‬Serratia marcescens‫א‬‫א‬‫א‬

‫א‬‫א‬(Red spotsF‫א‬‫א‬‫א‬‫א‬

 KBloody or red bread‫א‬‫א‬‫א‬‫א‬‫א‬ - 27 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



ProteusEF

‫א‬‫א‬Active proteolytic bacteria‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Putrefaction

Proteus.vulgaris  ‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬

 E15F                    

Proteus vulgaris‫א‬‫א‬E15F

 SalmonellaEF

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Salmonellosis Salmonella paratyphi B. , Salmonella paratyphi A. Salmonella typhi 

 Salmonella Dublin , Salmonella typhimurium ,‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  Salmonellaenteritidis

 Shigella EF

‫א‬Shigellosis  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Shigella dysenteriae  K‫א‬‫א‬‫א‬

- 28 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 Thermophilic bacteria ‫א‬‫א‬‫א‬‫א‬‫א‬ J10 ‫א‬‫א‬‫א‬‫א‬˚45  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Bacillus‫א‬‫א‬

‫א‬‫א‬Clostridium thermosaccharolyticum‫א‬‫א‬

Lactobacillus thermophilus‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Psychrophilic bacteria ‫א‬‫א‬‫א‬‫א‬‫א‬ J11 ‫א‬‫א‬˚15‫א‬‫א‬ Flavobacterium, Achromobacter, Pesudomonas, AlcaligenesW‫א‬‫א‬  KKAerobacter, Loctobacillus, Micrococcus ‫א‬‫א‬

 Halophilic bacteria ‫א‬‫א‬ J12 ٪20 J5‫א‬E‫א‬F‫א‬‫א‬ ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{ ‫א‬

 KMicrococcus, Sarcina, Holobacterium,Pseudomonas ‫א‬‫א‬

 Osmophilic bacteria ‫א‬‫א‬‫א‬‫א‬ J13 ‫א‬Leuconostoc‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬

  Bacteria of food poisoning and infections‫א‬‫א‬‫א‬ J14 ‫א‬‫א‬‫א‬{ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ Clostridium botulinium‫א‬‫א‬‫א‬Staphylococcus aureus ‫א‬‫א‬‫א‬‫א‬‫א‬Salmonella, Streptococcus‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Other pathogenic bacteria ‫א‬‫א‬‫א‬ J15 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬

 Pigmented bacteria‫א‬‫א‬ J16

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

،Flavobacterium‫א‬‫א‬



،‫א‬Pseudomonas،‫א‬Serratia

 K‫א‬‫א‬Micrococcus

Slime or roby bacteria ‫א‬‫א‬‫א‬ J17

‫א‬Alcaligenes viscosus , Enterobacter aerogenes 

‫א‬‫א‬LeuconostocRoby milk‫א‬‫א‬‫א‬

 ‫א‬Lactobacillus & Streptococcus‫א‬‫א‬‫א‬

L. Plantarum‫א‬‫א‬Micrococcus‫א‬‫א‬

 K‫א‬E‫א‬F‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  Gas forming bacteria ‫א‬‫א‬ J18 ‫א‬‫א‬‫א‬‫א‬

‫א‬K ‫א‬‫א‬‫א‬ K 

‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬Propionibacterium,

Lactobacillus, Leuconostoc‫א‬

‫א‬‫א‬ Proteus, Bacillus, Clostridium, Enterobacter, Escherichia‫א‬   .‫א‬‫א‬‫א‬

 ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 Parasites‫א‬Viruses‫א‬Rickettesia‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬ Interacellular Obligate Parasites‫א‬‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ E٪50F‫א‬‫א‬Coxiella burnetii‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬KQ-fever

‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ - 30 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



 KQueenslandBurnet‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ Poliomyelitis‫א‬Infections hepatitis‫א‬‫א‬‫א‬

‫א‬‫א‬  ‫א‬‫א‬  K‫א‬

‫א‬Bacteriophages‫א‬‫א‬

   ‫א‬‫א‬‫א‬‫א‬‫א‬

 Str.lactis&Str.cremoris'Str.thermophilus

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬

‫א‬Trichinella spirali‫א‬‫א‬‫א‬‫א‬‫א‬K

‫א‬Entamoeba histolyticaT.soginata‫א‬‫א‬Taenia solium‫א‬  K‫א‬

 

- 31 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬  ‫א‬

  Food contamination

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬،‫א‬ 

‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬ ،  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Food contamination from natural soures ‫א‬‫א‬‫א‬W   Contamination from plants‫א‬‫א‬ J1 ‫א‬‫א‬  ‫א‬ Lactobacillus, Micrococcus, ‫א‬‫א‬‫א‬

‫א‬KAlcaligenes, Achromobacter, Pseudomonas, Flavobacterium, Streptococcus Clostridium &Bacillus‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬

Contamination form animals ‫א‬‫א‬‫א‬ J2

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Pseudomonas, Flavobacterium, Achromobacter, Micrococcus ,   ‫א‬‫א‬

 Alaligenes , Streptococcus , Aerobacter , Staphylococcus, Escherichia,Clostridium .

 Contamination from sewage‫א‬‫א‬ J3 20  ‫א‬‫א‬‫א‬‫א‬

 ‫א‬،‫א‬‫א‬‫א‬ - 32 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬K‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Salmonella, Bacillus Shigella Aerobacter , proteus, ‫א‬‫א‬‫א‬‫א‬

Clostridium , Escherichia, Lactobacillus , Pseudomonas ,Staphylococcus , Micrococcus  Molds,Yeasts, Viruses, Protozoa .

 Contamination from soil‫א‬‫א‬ J4 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬  ‫א‬ W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Bacillus, Escherichia, Actinomyces, Clostridium, Aerobacter, Streptomyces, Micrococcus, Achromobacter, Streptococcus, Alcaligenes, Proteus, Pseudomonas, Molds, Yeasts,  Protozoa

 Contamination from waters ‫א‬‫א‬ J5 K ‫א‬  ‫א‬{ ‫א‬‫א‬‫א‬‫א‬{ ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬  ‫א‬‫א‬ ‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬ Proteus, Pseudomonas, Vibrio,

   ‫א‬‫א‬‫א‬‫א‬K‫א‬

‫א‬‫א‬Escherichia, Achromobacter, Bacillus, Aerobacter, Micrococcus

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬K ‫א‬‫א‬

‫א‬ ‫א‬‫א‬

 K‫א‬‫א‬‫א‬

  Contamination from air‫א‬‫א‬‫א‬ J6 ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ - 33 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{  K‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬W 

 Contamination of foods during handling and processing

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬   ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬،

 K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ - 34 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬

 KE1 JF‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ E1F  

‫א‬‫א‬  ‫א‬‫א‬ 0

610 510

610

 0

510 310

4



610

 0

10 0

310 310 210 210 210

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬

Salmonella

 ‫א‬‫א‬

 

 ‫א‬‫א‬‫ א‬ 1

 Salmonella

 ‫א‬‫א‬‫ א‬ 2

 Salmonella

 ‫א‬‫ א‬ 3

‫א‬

 ‫א‬‫א‬‫ א‬ 4

 ‫א‬‫א‬

 ‫א‬‫א‬  Staphylococcus ‫א‬

 ‫א‬‫א‬

 ‫א‬ F‫א‬‫א‬‫ א‬ 5  Salmonella

 E

 E. coli ‫א‬‫א‬‫ א‬ 6  Salmonella  E. coli

 EF‫א‬

 J‫א‬F  ‫א‬‫א‬‫ א‬ 7  E‫א‬

 ‫א‬

 ‫א‬‫א‬  B. cereus

 

C. perringens - 35 -

 ‫ א‬ 8

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 



 W‫א‬‫א‬W1

–2000F‫א‬‫א‬

 E

 E‫א‬‫א‬–‫א‬‫א‬F‫א‬  E‫א‬–‫א‬F‫א‬‫א‬‫א‬‫א‬

1000–5000F‫א‬‫א‬

 E

 E1810–1910F‫א‬‫א‬‫א‬

 E1880–1960F‫א‬

 E1905–1805F‫א‬‫א‬‫א‬

 E1916–1816F‫א‬‫א‬‫א‬‫א‬  E1928–1828F‫א‬‫א‬‫א‬‫א‬

 E1954–1854F‫א‬‫א‬‫א‬‫א‬‫א‬

 E1836–1936F‫א‬‫א‬

 E1858–1957F‫א‬‫א‬

 E1873–1973F‫א‬‫א‬

 E1896–1796F‫א‬‫א‬‫א‬  E1960–1860F‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬W2

 K‫א‬‫א‬EF  K‫א‬‫א‬EF

 K‫א‬‫א‬‫א‬‫א‬EF  K٪14‫א‬‫א‬‫א‬EF

 K‫א‬‫א‬‫א‬‫א‬EF

 Kº10–5 J‫א‬‫א‬‫א‬‫א‬EF - 36 -

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 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 K‫א‬‫א‬‫א‬EF  K‫א‬‫א‬EF

 K‫א‬Asp. flavusEF  ‫א‬‫א‬P. notatumEF

 K‫א‬Asp. nigerEF

 K‫א‬P. italicumEF

 K‫א‬‫א‬‫א‬P. camembertiEF

 K‫א‬M. roxiiEF

 K‫א‬‫א‬R. nigrificansEF  ‫א‬‫א‬Asp. fisheriEF

 K‫א‬‫א‬‫א‬T. elegansEF  K‫א‬A. citriEF

 KE‫א‬‫א‬F‫א‬Asp. repensEF  ‫א‬‫א‬EF

 ‫א‬‫א‬‫א‬‫א‬EF  K‫א‬‫א‬EF  ‫א‬‫א‬‫א‬‫א‬EF  K‫א‬EF

 ‫א‬‫א‬‫א‬‫א‬‫א‬EF

 K‫א‬S. cerevisiae‫א‬EF

 ‫א‬‫א‬‫א‬S. cerevisiaeEF  ‫א‬‫א‬‫א‬S. cerevisiaeEF

 ‫א‬‫א‬‫א‬‫א‬ZygosaccharomycesEF

 K‫א‬‫א‬‫א‬‫א‬EF

 ‫א‬‫א‬‫א‬EF

 K‫א‬‫א‬‫א‬DebaromycesEF

 ‫א‬‫א‬Hansenule, PichiaEF - 37 -

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 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬Candida utilesEF

 K‫א‬‫א‬‫א‬Candida EF

 K‫א‬‫א‬‫א‬RhodotorulaEF

 K‫א‬‫א‬‫א‬‫א‬  Torulopsis kefir EF

 Lactobacillaceae, Streptococcaceae‫א‬‫א‬‫א‬EF

KMicrococcus, Bacillus, Escherichia‫א‬‫א‬EF

 ‫א‬‫א‬‫א‬‫א‬EF

 ‫א‬‫א‬٪90‫א‬‫א‬EF

‫א‬‫א‬‫א‬Propionibacterium EF  ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬Pseudomonas, proteus, clostridium, BacillusEF

seudomonas, Achromobacter, Alcaligenes, Serratia, Micrococcus.EF  ‫א‬‫א‬‫א‬

‫א‬  ‫א‬‫א‬Clostridium butyricum, Bacillus subtilis. EF  

 ‫א‬‫א‬‫א‬‫א‬‫א‬ErwiniaEF KEnterobacter,Escherichia‫א‬EF

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ EF

 ‫א‬EF

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Erwinia carotovoraEF  

 ‫א‬‫א‬‫א‬‫א‬Serratia marcescensEF

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ProteusEF  ‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬SalmonellaEF

 ‫א‬‫א‬‫א‬ShigellaEF

 ‫א‬‫א‬ShigelladysenteriaeEF - 38 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬‫א‬‫א‬Lactobacillus thermophilusEF

 ‫א‬‫א‬‫א‬Clostridium thermosaccharolyticumEF

 ‫א‬‫א‬ PseudomonasMicrococcus, Sarcina,Holobacterium EF  ‫א‬‫א‬‫א‬LeuconostocEF

‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬EF  ‫א‬

‫א‬Clostridium botulinum, Staphylococcus aureusEF  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Salmonella, Streptococcus‫א‬EF ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬

 FlavobacteriumEF

 ‫א‬ SerratiaEF

 ‫א‬MicrococcusEF

 ‫א‬‫א‬‫א‬Alcaligenes viscosusEF

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Lactobacillus plantarumEF

 K‫א‬Propioni, Lacto, Lencon,EF

 EF  Bacillus, proteus., Enterobacter, Escherichia Lactobacillus.   K‫א‬‫א‬

 ‫؟‬K‫א‬‫א‬‫א‬W4

 WW5  ‫א‬‫א‬EF  K‫א‬‫א‬EF  

 ‫؟‬K ‫א‬‫א‬‫א‬‫א‬W6  

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‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ K‫א‬ W‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1 K‫א‬ J2 K٪98‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬  KW‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬

Food Poisoning

 ‫א‬‫א‬‫א‬‫א‬

‫א‬ ‫א‬‫א‬‫א‬

 K‫א‬‫א‬

‫א‬  ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬

 W‫א‬‫א‬

KE{‫א‬{{{F K1 KE‫א‬{‫א‬{‫א‬F K2

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K3 K  ‫א‬‫א‬‫א‬‫א‬ ‫א‬ ‫א‬  ‫א‬

‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J ‫א‬‫א‬‫א‬‫א‬‫א‬  JW ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KSalmonella‫א‬‫א‬Salmonellosis ‫א‬‫א‬ J1

 Shigella desnteriae‫א‬‫א‬‫א‬‫א‬‫א‬ J2

 KBacillus cereusClostridium perfringens‫א‬‫א‬ J3

Entamoeba ‫א‬‫א‬‫א‬‫א‬  J3

 Khistoltica

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J ‫א‬‫א‬EF‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬

W‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬

 Clostridium botulinum‫א‬Botulism‫א‬‫א‬ J1 - 42 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬Staphylococci‫א‬‫א‬‫א‬‫א‬‫א‬ J2

‫א‬‫א‬‫א‬Aflatoxin‫א‬‫א‬Staphylococcus aureus Penicillium expansumAspergillus flavus‫א‬‫א‬Mycotxins  K‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬W  E‫א‬‫א‬‫א‬‫א‬F ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬

‫א‬Salmonella‫א‬‫א‬‫א‬‫א‬

S. Typhi‫א‬‫א‬‫א‬‫א‬K‫א‬Enterobacteriaceae  W‫א‬‫א‬‫א‬ ‫א‬

 ‫א‬‫א‬‫א‬E2F ‫א‬‫א‬‫א‬

 ‫א‬ S. melegridis

10 J7

S. newport

 152000  125000

S. bareilly

 67.2 J44.5

S. anatum

 15

S. derby

 ‫א‬

S. typhi

- 43 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬F‫א‬  KE‫א‬

 ‫א‬‫א‬ ،‫א‬،‫א‬‫א‬‫א‬‫א‬Salmonella‫א‬

‫א‬‫א‬E16FPeritrichous‫א‬‫א‬‫א‬،‫א‬

 K‫א‬‫א‬

 

Salmonella typhi‫א‬‫א‬E16F

‫א‬‫א‬˚6 {˚37  ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬  K12˚66‫א‬‫א‬‫א‬

 ‫א‬‫א‬ 5.7 J5.5pH‫א‬‫א‬‫א‬7=pH‫א‬

 K‫א‬‫א‬  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ - 44 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬

‫א‬‫א‬‫א‬،‫א‬{ ‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬

‫א‬{  ‫א‬‫א‬‫א‬‫א‬‫א‬

24 J6‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬{  ‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬72‫א‬3  K21 J7‫א‬‫א‬‫א‬‫א‬

 5  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬3 J2{‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬6 J2‫א‬    K٪1‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬٪5 J2  ‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬60‫א‬  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬

- 45 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K1

‫א‬‫א‬‫א‬‫ א‬K2

‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K3

‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬K

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬

‫א‬E  ‫א‬‫א‬‫א‬‫א‬‫א‬F‫א‬‫א‬ K4

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ ‫א‬K ‫א‬‫א‬‫א‬‫א‬

K83–78˚6112˚66‫א‬‫א‬‫א‬

  ‫א‬‫א‬ K5 ‫א‬‫א‬E‫א‬F K‫א‬

˚6‫א‬ ‫א‬‫א‬‫א‬‫א‬ K6

‫א‬‫א‬K ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬   ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

. Rad250.000120.000

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K   K1 Chloramphenicol,

‫א‬  ‫א‬‫א‬‫א‬Streptomycin &Tetracycline K2 K‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬W  Staphylococci food poisoning E‫א‬F‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

{ ‫א‬‫א‬‫א‬Enterotoxin‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬

،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

  ‫א‬‫א‬{ ‫א‬‫א‬ ‫א‬ ‫א‬‫א‬  K‫א‬‫א‬‫א‬   ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬Staphylococcus‫א‬

Staphylococcus aureusMasititis ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬{EEF{EDF{ECF{EBFEAF‫א‬‫א‬‫א‬  {  ‫א‬‫א‬

‫א‬‫א‬{‫א‬{‫א‬  E17F‫א‬‫א‬‫א‬ - 47 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 



      Staphylococcus aureus ‫א‬‫א‬E17F

 ‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬ J1 ‫א‬‫א‬‫א‬˚35–19‫א‬‫א‬‫א‬

˚49 ‫א‬‫א‬˚46–44  ‫א‬‫א‬  ‫א‬˚10–6  ‫א‬ ˚66‫א‬E3 ‫א‬F‫א‬‫א‬

 12

 pH ‫א‬ J2 E7=pHF‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬pH‫א‬‫א‬ 9.45،4.7pH  K95.15

 ‫א‬ J3 ‫א‬‫א‬‫א‬٪10 J5‫א‬

٪20 J157.5  ‫א‬‫א‬

4 J27–1L2‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

{  ‫א‬K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ - 48 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 2 J1 ‫א‬‫א‬  ‫א‬

  ‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬  W‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬٪3 J2‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J3 ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ ‫א‬˚6  ‫א‬‫א‬‫א‬‫א‬  J1 K‫א‬‫א‬‫א‬

˚70 ‫א‬‫א‬‫א‬‫א‬ J2

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J3

‫א‬‫א‬‫א‬‫א‬‫א‬ - 49 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



‫א‬‫א‬{ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬٪50 ‫א‬‫א‬‫א‬‫א‬ K  ‫א‬‫א‬EBF

 KE3 JF‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬E3F

‫א‬

‫א‬‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬

 204

 60

 37

 24

 100

110

 14 17

 12

 80

K ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ J4

‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬

‫א‬ ‫א‬ J5 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J6 ‫א‬‫א‬‫א‬٪20 J15‫א‬‫א‬

‫א‬‫א‬٪0.1‫א‬‫א‬‫א‬

K‫א‬‫א‬

‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬  ‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



   W‫א‬‫א‬ ‫؟‬‫א‬‫א‬‫א‬ K1

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K2 ‫؟‬‫א‬‫א‬‫א‬‫ א‬K3 ‫؟‬‫א‬‫א‬‫א‬ K4

‫؟‬‫א‬‫א‬‫א‬‫א‬‫ א‬K5 ‫؟‬‫א‬‫א‬‫א‬‫ א‬K6 ‫؟‬‫א‬‫א‬‫א‬ K7

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ K8

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ K9

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫؟‬‫א‬‫א‬‫א‬‫א‬

‫؟‬‫א‬‫א‬‫א‬

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬

- 51 -

K10

K11

K12

K13

K14

 

‫א‬‫א‬‫א‬

 ‫א‬‫א‬

‫א‬‫א‬

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ K‫א‬‫א‬‫א‬ W‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬ J2 K٪98‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬ KW‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

 

- 52 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬  Food spoilage by microorganisms

 Spoilage‫א‬ ‫א‬K  ‫א‬ ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬E‫א‬F ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬،‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  

 ‫א‬ ‫א‬‫א‬‫א‬‫א‬  W‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬ K1 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K2

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K3

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K4 K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K5   - 53 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  Perishable food ‫א‬‫א‬ J1

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬ K

:Semi perishable food ‫א‬‫א‬‫א‬ J2 ‫א‬  

‫א‬  ‫א‬‫א‬  K‫א‬‫א‬‫א‬

Nonperishable food ‫א‬‫א‬ J3

‫א‬‫א‬‫א‬ ‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬   ‫א‬‫א‬،‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬

 ‫א‬

‫א‬  ‫א‬‫א‬{‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬{‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ - 54 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

  Chemical composition of food ‫א‬‫א‬‫א‬W  W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K1

 K2

‫א‬‫א‬‫ א‬K3 ‫ א‬K4

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬

 ‫א‬ ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬{ ‫א‬

‫א‬ ‫א‬‫א‬K   

‫א‬  ‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬   ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  K‫א‬‫א‬

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫ א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬، EProteinasesF 

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Nucleotides ‫א‬

‫א‬‫א‬‫א‬‫א‬K  ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬

‫א‬Putrefaction‫א‬‫א‬‫א‬ B‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{

  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

FKA‫א‬C‫א‬‫א‬B‫א‬B  KE17FK‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

‫اﻷﻏﺬﻳﺔ اﻟﺴﻜﺮﻳﺔ‬

‫ﺃﺤﻴﺎﺀ ﻤﺠﻬﺭﻴﺔ ﻤﺤﻠﻠﺔ ﻟﻠﺴﻜﺭﻴﺎﺕ‬

‫اﻷﻏﺬﻳﺔ اﻟﺪهﻨﻴﺔ‬

‫اﻷﻏﺬﻳﺔ اﻟﺒﺮوﺗﻴﻨﻴﺔ‬

‫ﺃﺤﻴﺎﺀ ﻤﺠﻬﺭﻴﺔ ﻤﺤﻠﻠﺔ ﻟﻠﺩﻫﻭﻥ‬

‫ﺃﺤﻴﺎﺀ ﻤﺠﻬﺭﻴﺔ ﻤﺤﻠﻠﺔ ﻟﻠﺒﺭﻭﺘﻴﻥ‬

Saccharolytic microorganisms

Lipolytic microorganisms

Proteolytic microorganisms

‫ﺃﺤﻤﺎﺽ ﻋﻀﻭﻴﺔ‬

‫ﺃﺤﻤﺎﺽ ﺩﻫﻨﻴﺔ‬

‫ﺃﺤﻤﺎﺽ ﺃﻤﻴﻨﻴﺔ‬

‫ﻜﺤﻭﻻﺕ‬

‫ﺠﻠﻴﺴﺭﻭل‬

‫ﺃﻤﻴﻨﺎﺕ‬

Co2 & H2 ‫ﻏﺎﺯﺍﺕ‬

‫ﺃﻤﻭﻨﻴﺎ‬ ‫ﻜﺒﺭﻴﺘﻴﺩ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻥ‬ - 56 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 pH‫א‬?‫א‬W  EpH7.5 J6.6F7‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬4pH  KE4F‫א‬  K‫א‬‫א‬‫א‬‫א‬E4F‫א‬ ‫درﺟﺔ ﺗﺮآﻴﺰ أﻳﻮن اﻟﻬﻴﺪروﺟﻴﻦ‬ ‫اﻟﻜﺒﺮى‬

‫اﻟﺼﻐﺮى‬

9.00

4.4

E . coli

8.00

4.5

Sal . typhi

4.8 -4.3

St . Lactis

7.2

4.4 -3.8

Lactobacillus spp.

2.0-1.5

Molds

8.5 -8

2.5

Yeasts

‫اﻟﻤﻴﻜﺮوب‬

‫א‬pH‫א‬‫א‬pH‫א‬‫א‬  K‫א‬‫א‬ ‫א‬‫א‬pH‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬pH‫א‬‫א‬‫א‬

‫א‬‫א‬ 3.5pH‫א‬  KK‫א‬ ‫א‬5.6‫א‬‫א‬

‫א‬‫א‬K‫א‬  ‫א‬‫א‬‫א‬ - 57 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 W‫א‬  Low acid foods‫א‬ J1 ‫א‬‫א‬‫א‬‫א‬5.3pH ‫א‬‫א‬‫א‬

 ‫א‬

Medium acid foods‫א‬ J2  K‫א‬‫א‬5.3{4.5pH‫א‬‫א‬‫א‬ Acid foods  J3 ‫א‬3.7{4.5pH‫א‬‫א‬‫א‬

 K‫א‬‫א‬

High acid foods‫א‬ J4 {‫א‬‫א‬‫א‬3.1pH‫א‬‫א‬‫א‬

‫א‬pH‫א‬‫א‬‫א‬‫א‬

 KE5 JF‫א‬

 KpH‫א‬‫א‬‫א‬‫א‬E5F ‫א‬

‫א‬‫א‬

5W6.2

‫א‬

6.6W6.8

‫א‬

6.2W6.4

‫א‬‫א‬

6.3W6.5

‫א‬

3W6.5

‫א‬‫א‬  

‫א‬‫א‬‫א‬‫א‬

‫א‬E ‫א‬‫א‬F‫א‬‫א‬‫א‬ - 58 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K ‫א‬‫א‬     ‫א‬Buffers‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬،  

 K‫א‬‫א‬‫א‬pH  Oxidation- Reduction PotentialE‫א‬‫א‬‫א‬F‫א‬W 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬

K‫א‬‫א‬‫א‬  

 CUCU + e  ‫א‬‫א‬  ‫א‬‫א‬  2Cu + O

2CuO

 ‫א‬ ‫א‬

‫א‬‫א‬‫א‬K  Kmv‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Eh‫א‬‫א‬‫א‬‫א‬‫א‬

EEhF‫א‬‫א‬BacillusEEhF‫א‬‫א‬

Microaerophilic‫א‬‫א‬‫א‬Clostridium

‫א‬‫א‬‫א‬ Streptococcus Lactobacillus ‫א‬‫א‬‫א‬Facultative anaerobes‫א‬‫א‬ - 59 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬Eh‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬400H،300H  ‫א‬Eh‫א‬  

 200HEh‫א‬‫א‬200–‫א‬Eh‫א‬  200–20–‫א‬Eh‫א‬‫א‬  ‫א‬‫א‬W ‫א‬ ‫א‬‫א‬‫א‬{ 705‫א‬‫א‬‫א‬

‫א‬{  ‫א‬‫א‬‫א‬

 E6 JF‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬E6F   

EF‫א‬‫א‬ ‫א‬

‫א‬

‫א‬

Cl.thermosaccharolyticum

70 85W

55 65W

45W30 ‫א‬‫א‬‫א‬‫א‬ Obligate thermopiles

B. coagulans St. thermophilus

50 58W

30 40W

25W22

35 48W

30 40W

15W10 F‫א‬‫א‬‫א‬‫א‬

20 22W

15 20W

5 ‫א‬‫א‬‫א‬‫א‬ Obligate psychrophiles

30 35W

25 30W

5 ‫א‬‫א‬‫א‬‫א‬‫א‬ Facultative psychrophiles

B. stearothermophilus

‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬ Facultative thermophilus

Mic. lacticum

E. coli Staph. aureus

MesophilesE‫א‬‫א‬

B. subtilis

Pseudomonas Achromobacter

Micrococcus Lactobacillus

- 60 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬

  ‫א‬‫א‬˚37 J35 ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

E˚10 J4F ‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬ AcromobacterPseudomonasPsychrophiles‫א‬‫א‬ E.Coli ‫א‬‫א‬MesophilesE˚35 J25F‫א‬‫א‬

‫א‬‫א‬Thermophiles‫א‬‫א‬& St. lactis  ,Bacillus coagulans ،Bacillus stearothermophilus,Lact thermophilus‫א‬  ‫א‬‫א‬‫א‬

 Moisture content‫א‬‫א‬‫א‬W  ‫א‬‫א‬{  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ E F‫א‬

K‫א‬‫א‬aWWater activity‫א‬K‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬ ‫א‬‫א‬Po{ ‫א‬PaW=P/Po RH =   (RH) Relative humidity‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 100 X aW

 K0.99‫א‬‫א‬aW‫א‬ 0.91  aW‫א‬‫א‬‫א‬

 ‫א‬ Staphylococcus ‫א‬‫א‬‫א‬0.80

 0.95Clostridium botulinum‫א‬aW0.86aureus

 ‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬aW

Xerophilic‫א‬‫א‬Halophilic‫א‬0.75

0.60{0.65aWOsmophilic‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬aW‫א‬‫א‬  aW‫א‬‫א‬W  - 61 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 K aW‫א‬‫א‬‫א‬W    aW‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬aW‫א‬‫א‬‫א‬E7F‫א‬‫א‬ ‫א‬‫א‬

‫א‬

0.91

Spoilage bacteria 

‫א‬

0.88

 Spoilage yeasts‫א‬

0.80

Spoilage Molds‫א‬

0.75

Halophilic bacteria‫א‬‫א‬

0.65

Xerophilic molds‫א‬‫א‬

0.60

Osmophilic yeasts‫א‬‫א‬‫א‬‫א‬

0.96

Achromobacter

0.95

Enterobacter aerogenes

0.95 0.95

Bacillus subtilis Clostridium botulinum

0.96

E. coli

0.97

Pseudomonas

0.86

Staphylococcus aureus

0.62

Saccharomyces rouxii  Inhibitors‫א‬‫א‬‫א‬‫א‬‫א‬W 

 ‫א‬‫א‬‫א‬‫א‬‫א‬Inhibitors‫א‬‫א‬

 W {  ‫א‬‫א‬Benzoic acid‫א‬‫א‬ ‫א‬‫א‬ J1 ‫א‬Lactenins‫א‬‫א‬Lysozym‫א‬‫א‬‫א‬‫א‬ - 62 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬Cinnimic aldehyde  ‫א‬{‫א‬‫א‬‫א‬

 Antimicrobial‫א‬‫א‬ Eugeno

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

{‫א‬‫א‬‫א‬‫א‬‫א‬

Propionibacterium‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Clostridium‫א‬‫א‬St. Lactis‫א‬Nisin‫א‬‫א‬‫א‬{‫א‬

‫א‬‫א‬‫א‬ Staphylococcus ‫א‬  K‫א‬

Sorbic ‫א‬‫א‬‫א‬‫א‬‫א‬ J3

‫א‬‫א‬‫א‬‫א‬{ ‫א‬‫א‬‫א‬‫א‬acid  K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J4

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  Biological structure‫א‬‫א‬‫א‬‫א‬W  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ ‫א‬‫א‬

 K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 K

- 63 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬  Food treatments ‫א‬‫א‬‫א‬W 

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ ‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

EProtein denaturationF‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

                        - 64 -

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 W‫א‬‫א‬

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ K1

‫؟‬‫א‬‫א‬‫א‬‫ א‬K2 ‫؟‬‫א‬ K3

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ K4 ‫؟‬‫א‬‫א‬‫א‬ K5 ‫؟‬‫א‬‫א‬‫א‬‫א‬ K6 ‫؟‬EhEh‫א‬ K7

‫؟‬‫א‬‫א‬‫א‬‫א‬ K8 ‫؟‬aW‫א‬ K9

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬

K10

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K12

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫؟‬‫א‬‫א‬‫א‬

‫؟‬‫א‬‫א‬‫א‬‫א‬

- 65 -

K11 K13

K14

K15

‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

،‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ K‫א‬‫א‬ W‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬ J2  K٪98‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬  K6W‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

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 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬  Microbiology of fruits & vegetables‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬٪20‫א‬‫א‬



Market ‫א‬‫א‬250‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬،‫א‬،‫א‬،‫א‬‫א‬‫א‬‫א‬diseases K‫א‬‫א‬‫א‬  ‫א‬‫א‬K‫א‬

K

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

  ‫א‬‫א‬‫א‬‫א‬‫א‬ Flavobacterium, Streptococcus, 

Achromobacter, Micrococcus, Entrobacter, Lactobacillus, Pseudomonas, Alcaligenes, Sarcina, Leuconostoc, Bacillus, Serratia, Chromobacterium, Staphylococcus

 K‫א‬‫א‬Xanthomonas, Erwinia‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬ J1 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬

 ‫א‬‫א‬ J2 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬  W‫א‬‫א‬ J3

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 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬



{‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬  ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬pH‫א‬‫א‬4.5‫א‬ ‫א‬‫א‬ ‫א‬‫א‬‫א‬  7‫א‬‫א‬ K‫א‬ pH‫א‬‫א‬‫א‬‫א‬‫א‬  KE8F‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬E8F ‫א‬

‫א‬

Erwinia carotorora‫א‬

  Bacterial soft rot‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  K

Geotrichum candidum  ‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

Botrytis cinerea

 Watery soft rot‫א‬‫א‬‫א‬ Gray mold rot‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

Rhizopus stolonifer

  Rhizopus soft rot‫א‬‫א‬‫א‬

‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Penicillium spp

Blue mold rot‫א‬‫א‬

Aspergillus spp.

 Black mold rot‫א‬‫א‬

Sclerotinia spp.

 Brown rot‫א‬‫א‬

Phytophthora spp.

Downey mildew‫א‬‫א‬‫א‬

Trichothecium roseum   Alternaria sp.

Pink mold rot‫א‬‫א‬ ‫א‬‫א‬‫א‬ -68-

Alternaria rot‫א‬

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

 W

،Lactobacillus‫א‬Souring or sliminess J1

  Pseudomonas،Coliforms

‫א‬‫א‬‫א‬ Alcoholic fermentation J2  Keasts‫א‬‫א‬

 Spoilage of dried vegetables & fruits ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



 ‫א‬Xerophilic molds‫א‬‫א‬‫א‬‫א‬‫א‬  KaW=0.70‫א‬Aspergillus glaucus

Saccharomyces rouxii ‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬HunseniansporaZygosaccharomyces  K‫א‬‫א‬

 Spoilage of frozen vegetables & fruits ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬Penicillium, Geotrichum, Cladosporium, Mucor  ‫א‬‫א‬‫א‬  KRhodotorula, Candida, Saccharomyces, Torulopsis.  Spoilage of pickled vegetables & fruits‫א‬‫א‬‫א‬‫א‬

 J8٪5 J2‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬٪15

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Bacillus, Pseudomonas, Entrobacter, Flavobacterium ‫א‬

‫א‬{‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Leuconostoc mesentroides‫א‬ -69-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬ ‫א‬{

،E  F٪1‫א‬‫א‬‫א‬‫א‬E  ‫א‬F

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ Lactobacillus brevis, Lactobacillus plantarum ‫א‬ ٪32‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬‫א‬ Oxidative or film or top yeasts‫א‬‫א‬‫א‬‫א‬01

‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

KCandida،Debaromyces‫א‬

  Fermentative or bottom yeasts‫א‬‫א‬‫א‬‫א‬02

‫א‬‫א‬Torulopsis, Torulaspora, Brettanommyces, Hansenula

Torulopsis caroliniana‫א‬‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬

KLactobacillus plantarum‫א‬‫א‬‫א‬03 KBacillus subtilis ‫א‬‫א‬‫א‬‫א‬‫ א‬04

‫א‬‫א‬‫א‬‫א‬‫א‬05 KPenicillium, Alternaria, Fusarium ‫א‬Achromobacter, Bacillus

Clostridium, ‫א‬‫א‬‫א‬‫א‬06

KBacillus

 Spoilage of juices‫א‬ ٪17 ‫א‬٪2‫א‬‫א‬‫א‬



E‫א‬F4.2،E‫א‬F2.4  ‫א‬pH‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬ -70-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬Film yeasts

‫א‬‫א‬ Wild yeasts‫א‬‫א‬



‫א‬‫א‬‫א‬،‫א‬‫א‬‫א‬

‫א‬‫א‬˚35  ‫א‬‫א‬‫א‬‫א‬30

‫א‬‫א‬{   ‫א‬‫א‬

E5.8-5pHF‫א‬‫א‬‫א‬

  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬



 ‫א‬‫א‬‫א‬‫א‬‫א‬ Acid & sugar tolerant 

‫א‬‫א‬‫א‬Leuconostoc, Lactobacillus ‫א‬microorganisms

 KClostridium and Bacillus‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KE9 JF‫א‬                

-71-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬E9F ‫א‬‫א‬

 ‫א‬

   Fermentative yeasts

 Alcoholic fermentation

   Film yeasts and molds  ‫א‬

 ‫א‬ Acetobacter

‫א‬‫א‬‫א‬

Lactobacillus Brevis ‫א‬‫א‬{  Lactic acid fermentation Lactobacillus arabinosus Lactobacillus liechmannii Lactobacillus pastorianus Lactobacillus mesenteroides

Microbacterium Lactobacillus pastorianus

 Organic acid fermentation‫א‬‫א‬ KSuccinic acid‫א‬Lactic acid, Malic acid‫א‬ KAcetic acid‫א‬Lactic acid, Citric acid

Clostridium butyricum

Butyric acid fermentation ‫א‬‫א‬‫א‬

Clostridium acetobutyricum Lactobacillus Brevis

 Slime production‫א‬

Leuconostoc mesenteroides

Lactobacillus plantarium

  -72-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬  ‫א‬‫א‬‫א‬

Microbiology of grains and its products

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬



‫א‬‫א‬‫א‬‫א‬ Alcaligenes, Bacillus,

W  ‫א‬‫א‬‫א‬‫א‬‫א‬

Achromobacter, Serratia, Sarcina, Pseudomonas, Flavobacterium, Coliforms,  Lactobacillus, Clostridium, Micrococous. Aspergillus, Penicilliun, Caldosporium, Alternaria‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬E٪15 J13F

 K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬    ‫א‬‫א‬ ‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬

 Microbial spoilage of bread ‫א‬ ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ 

 Lactic acid bacteria‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ ‫א‬  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K  ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬K‫א‬‫א‬ -73-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬Ropiness‫א‬‫א‬Moldiness ‫א‬  KRope

 Moldiness‫א‬W  KBakery products‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KE15F‫א‬‫א‬،Bread molds‫א‬  ‫א‬‫א‬‫א‬E15F

 ‫א‬

‫א‬‫א‬

K‫א‬ Rhizopus ‫א‬‫א‬ nigricans K‫א‬ Penicillium expansum Penicillium stoleniferum



‫א‬‫א‬   Aspergillus niger K‫א‬

‫א‬‫א‬F‫א‬ Monilia sitophila  Red or bloody breadE‫א‬

 Fizzy growth Mucor  

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K1

KE‫א‬F‫א‬‫א‬‫א‬‫א‬‫א‬ K2 -74-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬‫א‬ K3

‫א‬‫א‬٪0.3‫א‬  ‫א‬

K‫א‬

 K‫א‬‫א‬ K4  ERopiness‫א‬F‫א‬W 

‫א‬‫א‬‫א‬‫א‬



 Ropiness‫א‬‫א‬‫א‬‫א‬

‫א‬K  ‫א‬‫א‬‫א‬Rope

‫א‬‫א‬‫א‬Bacillus subtilis‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Gluten

‫א‬‫א‬‫א‬‫א‬‫א‬Amylases

 Capsular material‫א‬‫א‬‫א‬‫א‬‫א‬Capsule  W‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K1 K‫א‬ K2

=pH ‫א‬‫א‬‫א‬‫א‬ K3

‫א‬‫א‬‫א‬‫א‬5

‫א‬‫א‬‫א‬‫א‬‫א‬  Sorbic acid‫א‬‫א‬‫א‬ 5=pH K‫א‬‫א‬‫א‬E٪0.3 J0.1F‫א‬

Serratia ‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬ Monilia sitophilamarcescens Yeast like fungi‫א‬‫א‬Red or bloody bread‫א‬

‫א‬Trichosporon variable, Endomycopsis fibuliger ‫א‬‫א‬Chalky bread‫א‬‫א‬ -75-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬F‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬ ‫א‬E‫א‬

‫א‬‫א‬‫א‬Entrobacter cloacae



‫א‬Staling‫א‬Monilia‫א‬

 K‫א‬‫א‬‫א‬‫א‬

                                         

-76-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ Microbiology of sugar moods

  ‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬

Osmophilicmicro ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬rganisms  W‫א‬‫א‬

 Sucrose‫א‬W    Beet‫א‬Sugar cane‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

 ‫א‬ ‫א‬Leuconostoc dextranicumLeuconostoc mesenteroides ،Levan‫א‬Bacillus‫א‬‫א‬‫א‬Dextran‫א‬‫א‬

‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

٪70‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬

  ‫א‬‫א‬‫א‬‫א‬‫א‬ Leuconostoc, W

Saccharomyces, Aspergillus, Bacillus, Candida, Cladosporium, Micrococcus, Pichia, Monilia, Flavobacterium, Zygosoccharomyces, Stemphylium, Achromobacter,  Sterigmatocystis, Aerobacier.

  ‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬KAspergillus‫א‬,Rhodotorula,Saccharomyces 

‫א‬Molasses‫א‬‫א‬‫א‬‫א‬‫א‬ -77-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

Zygosoccharomyces   ‫א‬٪55–45  ‫א‬‫א‬

K‫א‬Clostridium butyricum

‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬

 Honey and date syrup‫א‬‫א‬W  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬٪80 J70‫א‬‫א‬٪25

Osmophiles‫א‬‫א‬‫א‬‫א‬ ‫א‬EpHZ3.4F

‫א‬Z. richtenZ. mellisZygosaccharomyces‫א‬‫א‬

Mucor  ‫א‬‫א‬‫א‬ KTorula mellis

‫א‬‫א‬‫א‬‫א‬K Penicillium

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬   ‫א‬    ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬

E٪80–70F‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬80

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 KZygosoccharomyces ‫א‬‫א‬‫א‬‫א‬

 jams and candy‫א‬‫א‬W  E٪70F‫א‬‫א‬ ‫א‬‫א‬‫א‬ ‫א‬‫א‬ 90 J80 ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ -78-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬Aspergillus, Penicillium   K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Byssochlamys fulva‫א‬

 K

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬Clostridium‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  

-79-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

   W‫א‬‫א‬ ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1 ‫؟‬‫א‬‫א‬‫א‬‫א‬–‫א‬‫א‬‫א‬ J2 W‫א‬‫א‬‫א‬‫א‬ J3 ‫؟‬‫א‬‫א‬‫ א‬K1 ‫؟‬‫א‬‫ א‬K2

‫؟‬‫א‬‫א‬‫ א‬K3 ‫؟‬‫א‬‫ א‬K4

‫؟‬‫א‬‫ א‬K5 ‫؟‬‫א‬‫ א‬K6

‫؟‬‫א‬‫א‬‫ א‬K7

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J4 ‫؟‬‫א‬‫؟‬‫א‬‫א‬‫א‬ J5  ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J6 ‫؟‬‫א‬ J7

‫؟‬‫א‬‫א‬‫א‬‫א‬ J8

‫؟‬‫א‬‫א‬‫א‬‫א‬ J9 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J10

‫؟‬‫א‬‫א‬‫א‬ J11

‫؟‬‫א‬‫א‬‫א‬ J12

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J13 ‫؟‬‫א‬‫א‬‫א‬ J14

‫؟‬‫א‬‫א‬‫א‬‫א‬ J15

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J16 -80-

 ‫א‬‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫؟‬‫א‬‫א‬‫א‬ J

‫؟‬‫א‬‫א‬ J ‫؟‬‫א‬‫א‬ J

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ J

‫؟‬‫א‬‫א‬‫א‬‫א‬ K1

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ K2 ‫؟‬‫א‬‫א‬‫א‬ K3

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ K4 ‫؟‬‫א‬ K5

‫؟‬‫א‬‫א‬‫א‬ K6

 

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‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ K‫א‬‫א‬ W‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬ J2  K٪98‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬  K6W‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2

-82-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬  ‫א‬‫א‬‫א‬ Meat microbiology

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬  ‫א‬  ‫א‬‫א‬‫א‬‫א‬

Autolysis‫א‬‫א‬‫א‬K‫א‬

‫א‬‫א‬‫א‬Tenderizing 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Souring  K‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬

{  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬ ‫א‬‫א‬‫א‬pH  W‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬ ،E٪F  ‫א‬‫א‬‫א‬،E٪18.0F‫א‬



،E100L0.08F‫א‬،E٪21F‫א‬،E٪6.1F‫א‬،٪0.9F  ‫א‬،E100L 0.16F‫א‬ –5.5FpH‫א‬،100L 4.22F

 K‫א‬‫א‬‫א‬‫א‬Eh‫א‬‫א‬‫א‬،E6.8  W‫א‬

  ‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬K ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ -83-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬ ‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Achromobacter Pseudomonas‫א‬‫א‬

 KE10 JF‫א‬‫א‬‫א‬‫א‬{‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬E10F Bacteria ‫א‬

Molds‫א‬ Alternaria, Cladosporium, Geotrichium, Monilia, Mucor, Penicillium, Sporotrichum, Thamnidium.

Pseudomonas, Proteus, Micrococcus, Streptococcus, Sarcina, Leuconostoc, Lactobacillus, Flavobacterium Achromobacter,.

   W‫א‬‫א‬  W‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬01 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Grinder‫א‬‫א‬‫א‬‫א‬02 K‫א‬‫א‬‫א‬‫א‬ -84-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬03 K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬04 K‫א‬‫א‬‫א‬

K ‫א‬‫א‬‫א‬‫א‬05

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Sausage ‫א‬

‫א‬‫א‬‫א‬ ‫א‬  K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



pH‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬E50 J10FE. coliE5–1F‫א‬  W‫א‬‫א‬

‫א‬‫א‬‫א‬E‫א‬F‫א‬‫א‬‫א‬‫א‬



 W‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ K1 K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫ א‬K2

‫א‬‫א‬‫א‬‫א‬

K

‫א‬‫א‬‫א‬‫א‬ K3 Lactic   ‫א‬‫א‬ Glycogen‫א‬

‫א‬E5.7 J7.2F ‫א‬‫א‬‫א‬ acid ‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬ -85-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K

‫א‬‫א‬ ‫א‬‫א‬ K4

‫א‬24‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬‫א‬‫א‬‫א‬

 Aerobic meat spoilage‫א‬‫א‬‫א‬‫א‬W   K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



 W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J  Surface slime  J1 ‫א‬‫א‬‫א‬

300–3 ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Pseudomonas, Achromobacter, Streptococcus, Leuconostoc, Lactobacillus,  Micrococcus.

Bacillus,

W‫א‬‫א‬‫א‬ J2 ‫א‬‫א‬‫א‬‫א‬Bloom‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬

 E‫א‬F‫א‬‫א‬‫א‬‫א‬‫א‬Lactobacillus & Leuconostoc  W‫א‬‫א‬‫א‬ J3 -86-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬{

‫א‬ Pseudomonas{Achromobacter‫א‬{‫א‬

K‫א‬

W‫א‬ J4 ‫א‬‫א‬‫א‬‫א‬

Flavobacterium, ‫א‬  ‫א‬Pseudomonas, Syncyanea, Serratia, Marcescens

 Chromobacterium lividum‫א‬‫א‬‫א‬Micrococcus  ‫א‬‫א‬‫א‬‫א‬‫א‬ J5

‫א‬‫א‬   ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬

‫א‬‫א‬‫א‬ J6  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Actinomycetes‫א‬  K

 W‫א‬‫א‬‫א‬ J ‫א‬‫א‬‫א‬Sliminess‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

 WW‫א‬ K‫א‬‫א‬Stickiness‫א‬ J1 Whiskers‫א‬‫א‬‫א‬ J2 -87-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬  ‫א‬‫א‬‫א‬



Thamnidium, Mucor, Rhizopus‫א‬‫א‬

 Cladosporium herbarumW‫א‬‫א‬‫א‬ J3  W‫א‬‫א‬ J4 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Sporotrichum carnis



‫א‬Geotrichum‫א‬‫א‬  K‫א‬

W‫א‬‫א‬‫א‬ J5 Penicillium sp ‫א‬‫א‬‫א‬



W‫א‬ J6 K‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬



 W‫א‬‫א‬‫א‬‫א‬ J7 ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬Thamnidium taint‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{ ‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

 Anaerobic meat spoilage‫א‬‫א‬‫א‬‫א‬W  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬

‫א‬‫א‬‫א‬K

‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Putrefaction‫א‬‫א‬‫א‬K  -88-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬Skatole‫א‬Indole‫א‬ENH3F‫א‬EH2SF  ‫א‬

 KE11F‫א‬‫א‬‫א‬‫א‬‫א‬Mercaptans

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬E11F ‫א‬‫א‬

‫א‬

Clostridium, Coliforms

Souring‫א‬

Clostridium, Coliforms, Proteus

 Off odor&taste ‫א‬  

Clostridium, Coliforms, Proteus

Putrefaction

   Souring‫א‬ {  ‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬‫א‬  ‫א‬{‫א‬

‫א‬‫א‬‫א‬Aging‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Stinking sour fermentation‫א‬‫א‬ Coliform group‫א‬‫א‬‫א‬ Clostridium‫א‬‫א‬  K‫א‬‫א‬

 Putrefaction‫א‬ ‫א‬ ‫א‬



‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬

Proteus, Pseudomonas, ‫א‬‫א‬‫א‬‫ א‬Clostridium‫א‬

‫א‬‫א‬‫א‬  ‫א‬Achromobacter  ‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬ -89-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 Taint‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬ 



 KE‫א‬‫א‬FHam‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬  Fish microbiology‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



{ ‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬

‫א‬K  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{ ‫א‬ ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

200‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬100Staphylococcus aureusE. coli‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬‫א‬‫א‬

Pseudomonas, Serratia, Microbacterium, Achromobacter, Sarcima, Vibrio, Flavobacterium, Micrococcus , Bacillus, Photobacterium, Aeromonas Clostridium, , Alcaligenes, Escherichia, Corynebacterium, Cytophaga, Lactobacillus, BrevibacteriumK

‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ Pseudomonas,



‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬٪50‫א‬‫א‬Achromobacter  K‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬‫א‬



‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬

Photobacterium Phosphoreum, Photobacterium fisheri Photogenic bacteria  K‫א‬‫א‬‫א‬‫א‬Vibrio -90-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 W‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{‫א‬  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

{ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬K‫א‬ ‫א‬Staphylococcus aureus‫א‬‫א‬‫א‬

 KShigellaSalmonella‫א‬‫א‬‫א‬

 Rigor mortis‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬E‫א‬F‫א‬‫א‬71‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬22 J5‫א‬ {‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬Autolysis ‫א‬‫א‬{12020‫א‬‫א‬‫א‬‫א‬‫א‬

 KK‫א‬‫א‬‫א‬‫א‬‫א‬

 Fish spoilage‫א‬ Autolysis‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Microbial activity‫א‬Oxidation

  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬Rigor mortis‫א‬

‫א‬‫א‬‫א‬ K ‫א‬‫א‬ -91-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬K

 K‫א‬‫א‬

 ‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

{‫א‬Trimethylamine‫א‬

Volatile organic ‫א‬‫א‬‫א‬‫א‬{‫א‬

‫א‬‫א‬‫ א‬‫א‬‫א‬‫א‬acids

‫א‬ ‫א‬‫א‬‫א‬  ‫א‬‫א‬

 K‫א‬

 ‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬ 

 W‫א‬ J1

‫א‬Flat fish‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬ 5.5pH‫א‬

 K‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ Trimethylamine oxide (CH3)3≡N=O

 KStale fishy‫א‬‫א‬‫א‬‫א‬methylamine (CH3)3 ≡ N ‫א‬

 W‫א‬‫א‬ J2

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬  ‫א‬ ‫א‬‫א‬‫א‬  K‫א‬pH‫א‬     -92-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 W‫א‬‫א‬ J3

{ ‫א‬{  ‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬ Pseudomonas  K‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬ J4

‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬

 ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬ K‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬ K ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ Serratia,

Proteus,

Achromobacter,

Pseudomonas,

W   ‫א‬‫א‬

 KFlavobacterium, Vibrio

 ‫א‬Pseudomonas perolens{‫א‬‫א‬‫א‬‫א‬‫א‬

Putrid odor‫א‬Pseudomonas fragiFruity odor‫א‬‫א‬

‫א‬‫א‬Pseudomonas putrefaciens

‫א‬‫א‬ ‫א‬  ‫א‬ Putrefaction

 KFruity oniony spoilage odor‫א‬

٪90Pseudomonas‫א‬‫א‬

‫א‬Proteolytic bacteria‫א‬‫א‬K‫א‬‫א‬‫א‬ NH3, (CH3) 2S, H2S, ‫א‬‫א‬‫א‬

‫א‬Cysteine, systine, methioine,‫א‬‫א‬‫א‬CH3¯CH3 -93-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

Achromobacter, Psychrophiles ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KPseudomonas  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ Bacillus, 

 KClostridium, Micrococcus

Halophiles‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Bacillus VibrioMicrococcus,{  ‫א‬Halobacterium, Halococcus

Lactic acid bacteria‫א‬Serratia, Achromobacter, Pseudomonas,

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬  K‫א‬

 Aspergillus ‫א‬‫א‬‫א‬‫א‬‫א‬

 fischeri

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬

 K‫א‬‫א‬‫א‬‫א‬

 

-94-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

Microbiology of poultry and eggs

 W‫א‬‫א‬

‫א‬‫א‬  ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KE12 JF‫א‬‫א‬K‫א‬‫א‬

 ‫א‬E12F

 

    

‫א‬100‫א‬ 0.09 10.7 0.05

E٪F 1.0

E٪F 1.9

E٪F E٪F 23.4 73.7

0.20

1.0

4.7

20.6 73.7

5.2

0.08

‫א‬ {{ {{  

‫א‬{ ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬{  ‫א‬‫א‬‫א‬‫א‬ pH‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬E6.4–6.2F  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬ ‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K  ‫א‬‫א‬  

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K W  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K

 KPseudomonas, Flavobacterium, Achromobacter, Micrococcus, Alcaligenes, Coliforms

-95-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

Torulopsis, Gandida, RhodotorulaW‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬10‫א‬  ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬Gandida, RhodotorulaPseudomonas, Achromobacter Achromobacter‫א‬Micrococcus‫א‬‫א‬10

 Flavobacterium

‫א‬‫א‬

‫א‬Pseudomonas fluorescensPyoverdinAlcaligenes

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

{  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K

  ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K  ‫א‬‫א‬‫א‬

‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K  ‫א‬‫א‬

  ‫א‬‫א‬‫א‬{  ‫א‬‫א‬Psychrophiles  ‫א‬ Pseudomonas, Flavobacterium, Achromobacter, Micrococcus, W

 Alcaligenes, Streptococcus, Proteus,. Bacillus

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬Salmonella‫א‬K ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬‫א‬     -96-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 pH‫א‬‫א‬

‫א‬‫א‬E7.9 J7.6F‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬E9.7F‫א‬ ‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬E‫א‬F‫א‬‫א‬‫א‬‫א‬‫א‬

 KE6.9E6.9F‫א‬E6.0F  W‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



 K‫א‬‫א‬

 W‫א‬

 KE13 JF‫א‬‫א‬‫א‬‫א‬‫א‬



 ‫א‬E13F

E٪F ‫א‬





E٪F 12.9

E٪F‫א‬

‫א‬

73.7

‫א‬

1.0

E٪F 0.9

E٪F 11.5

0.7

0.8



10.9

87.6

‫א‬

1.7

0.6

30.6

16.0

51.1

E‫א‬F‫א‬  

 Carbon- nitrogen source ‫א‬–‫א‬

‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K‫א‬‫א‬

 K‫א‬‫א‬‫א‬

 Inhibitors‫א‬

 W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬Lysozyme01

-97-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Conalbumen‫א‬02  ‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬BiotinAvidin‫א‬

‫א‬‫א‬‫א‬E‫א‬F‫א‬

K

 ‫א‬

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬ ٪93.7 ‫א‬‫א‬{  ‫א‬‫א‬

٪0.76‫א‬٪1.39 ‫א‬

 K‫א‬‫א‬‫א‬‫א‬٪4.15

 ‫א‬‫א‬ Cladosporium, Penicillium, ‫א‬‫א‬‫א‬‫א‬

Pseudomonas, Escherichia, Proteus, ‫א‬‫א‬‫א‬‫א‬Pseudomonas

{ ‫א‬‫א‬‫א‬‫א‬Alcaligens  K‫א‬‫א‬3L4‫א‬‫א‬‫א‬

 ‫א‬‫א‬  ‫א‬ J

‫א‬KKKK‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

 ‫א‬ J

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬E‫א‬{ ‫א‬‫א‬F E°140–90F°60–32.2 ‫א‬‫א‬‫א‬

 K

 ‫א‬‫א‬‫א‬‫א‬ J

 W‫א‬‫א‬‫א‬‫א‬15Eº130F 54.4‫א‬‫א‬ -98-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

K‫א‬‫א‬‫א‬‫א‬ J1

K ‫א‬‫א‬‫א‬‫א‬ J2

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J3  ‫א‬ J

 º2.2–‫א‬E°28F2ْ 2–‫א‬

{٪92 J80Eº21–29Fº0.61.7–‫א‬‫א‬Eº28F

‫א‬‫א‬‫א‬‫א‬‫א‬1.5  

‫א‬‫א‬‫א‬‫א‬‫א‬{ ‫א‬‫א‬

 KE14FK‫א‬‫א‬‫א‬‫א‬‫א‬K‫א‬  ‫א‬‫א‬‫א‬E14F  

‫א‬

 ‫א‬

Pseudomonas  Achromobacter Proteus

 Pseudomonas Pseudomonas Fluorescens Aeromonas Pseudomonas

 Colorless rot‫א‬

    

 Black rot

H2S‫א‬‫א‬‫א‬‫א‬  Green rot



‫א‬ 

 Pink rot

 K‫א‬‫א‬‫א‬ Serratia marcescens Penicillium

Cladosporium Sporotrichum

Red rotE‫א‬F

 Yellow, blue, spotsgreen{‫א‬{‫א‬

 Pin spots‫א‬ 

Dark green or black spots ‫א‬‫א‬‫א‬  Pink spots

Mucor, Rhizopus

Fuzzy growths -99-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬

 Microbiology of milk and its products

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬K   ‫א‬‫א‬  KE16F‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬E16F

‫א‬‫א‬ 87

‫א‬ ‫א‬

34

‫א‬

27



07

‫א‬

38

‫א‬

47

E‫א‬F‫א‬

08

‫א‬

03

‫א‬‫א‬  ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬{ 

KEscherichia,Bacillus, Lactobacillus,Micrococcus‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬K  

-100-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬ J1

‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Mycobacterium tuberculosis‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Brucella abortus‫א‬ ‫א‬Pyogenic streptococci & staphyl‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ Q  ‫א‬Coxiella burnetti‫א‬K

‫א‬‫א‬‫א‬fever

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Micrococci‫א‬‫א‬‫א‬

 K‫א‬‫א‬

 ‫א‬ J2

‫א‬‫א‬‫א‬‫א‬



Scarlet ‫א‬‫א‬Shigella dysenteriae ‫א‬Salmonella typhi

 KStaphy. aureus‫א‬‫א‬‫א‬ Streptococcus pyogenesfever  W‫א‬‫א‬ J3

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬

Eº200F ‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬

‫א‬K Eº180F ‫א‬Eº170F 

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Stroptococci, Micrococci‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬

 W J4

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬

‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬  ‫א‬{‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬  

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬

 Lactic acid bacteria‫א‬ J1

‫א‬Lactobacilli, Streptococcus lactis‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Coliforms‫א‬ J2

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Micrococci ‫א‬‫א‬‫א‬ J3

‫א‬{ ‫א‬‫א‬‫א‬‫א‬‫א‬

K  ‫א‬‫א‬{‫א‬‫א‬‫א‬

 Proteolytic aerobes‫א‬‫א‬ J4

‫א‬‫א‬‫א‬Pseudomonas,Bacillus‫א‬‫א‬

 K‫א‬‫א‬

 Anaerobes‫א‬ J5

KClostridium‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

  Molds and yeasts‫א‬‫א‬ J6

‫א‬K  ‫א‬‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬‫א‬‫א‬   Low acidity J1

F‫א‬  Micrococci‫א‬‫א‬‫א‬

  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬E‫א‬

 Acid curdling J2

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬‫א‬‫א‬ Str. lactis

4.56.8pH‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

Str. Cremoris , Lact. ‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬

‫א‬ casei, Str. thermophilus, Lact. bulgaricus, Lact. acidophilus

‫א‬‫א‬‫א‬٪1‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬{٪32

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬{‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Sweet curdling ‫א‬‫א‬ J3

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



‫א‬‫א‬{‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Bacillus subtilis  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Ps. Viscose, Ps. putrefaciensPseudomonas‫א‬‫א‬Bacillus cereus

‫א‬‫א‬‫א‬Str. faecalis, var. liquefaciens‫א‬  W

‫א‬‫א‬‫א‬‫א‬ K1  K

‫א‬‫א‬‫א‬‫א‬pH‫א‬‫א‬‫א‬‫א‬ K2  K‫א‬‫א‬pH‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K3  K‫א‬‫א‬

 Gas formation‫א‬‫א‬ J4

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ Cl. butyricum‫א‬‫א‬‫א‬ -103-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

‫א‬Torulopsis sphaerica, Candida pseudotropicalis‫א‬

 K‫א‬

 Lipolysis‫א‬ J5

‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬ ‫א‬Candida liplytica‫א‬Achr. lipolyticum, Ps. fluorescens, Ps. fragi‫א‬  ‫א‬‫א‬‫א‬Pen. camemberts and Pen. roquefortei  K‫א‬‫א‬

 Proteolysis‫א‬ J6

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬



 ‫א‬‫א‬‫א‬‫א‬‫א‬ Proteus , Bacillus 

Str. faecalis var ‫א‬‫א‬KPseudomonas,

Clostridium,

 K‫א‬‫א‬liquefaciens  W‫א‬‫א‬‫א‬‫א‬ J7

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Ecapsular gammyF‫א‬

‫א‬K  ‫א‬‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬

Abnormal flavors and odors J8

 W‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KBacillus subtilis ‫א‬‫א‬ J

 Str lactis var maltigenes‫א‬‫א‬‫א‬‫א‬ J  KPseudomonas icthyosmia‫א‬‫א‬ J  K‫א‬‫א‬ J

 Actinomycetes‫א‬‫א‬‫א‬ J

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J -104-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 W‫א‬ J9

‫א‬ ‫א‬‫א‬‫א‬  W‫א‬‫א‬

 KPseudomonas pyocyonea‫א‬‫א‬ J1

 KPseudomonas fluorescens‫א‬‫א‬‫א‬ J2

 Flavobaterium‫א‬‫א‬‫א‬‫א‬ J3  KPseudomonas synxantha

Micrococceus

Serratia

roseus,

marcescens‫א‬‫א‬ J4

‫א‬‫א‬‫א‬Brevibacterium

erythrogones

‫א‬‫א‬‫א‬KTorula glutinis‫א‬  Rhizopus Penicillium, Aspergillus ‫א‬ ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 KE16،17F‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬E16F  

‫א‬

‫א‬‫א‬

٪ 0.90–0.7 Str. cremoris, Str. lactis 4.0–2.0 L. bulgaricus

 ‫א‬  ‫א‬‫א‬  ‫א‬‫א‬

0.90–0.85 Str. thermophilus

 EF‫א‬‫א‬

1.5–1.0 L. acidophilus

 ‫א‬‫א‬   -105-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬‫א‬E17F ‫א‬‫א‬‫א‬

 ‫א‬

Streptococcus cremoris&StrKlactis Leucdextranicum

 ‫א‬‫א‬ J‫א‬ J‫א‬

‫א‬‫א‬‫א‬

Str thermophilus, Lact bulgaricus

 J‫א‬–‫א‬ J ‫א‬

‫א‬ J‫א‬  ‫א‬

Lact. lactis, Lact. Helveticus

 ‫א‬‫א‬  ‫א‬‫א‬‫א‬

Penicillium camemberti

 

Brevibacterium linene .

 EF  

‫א‬‫א‬‫א‬‫א‬

  ‫א‬  ‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬K‫א‬ ‫א‬‫א‬{‫א‬‫א‬  KE18FK‫א‬           -106-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬E18F  

‫א‬  ‫א‬

‫א‬‫א‬

‫א‬

 ‫א‬‫א‬{‫א‬

  Clostriodium, Bacillus, Leuconostoc,

{{{{ {‫א‬

‫א‬

Pseudomonas

Clostridium  ‫א‬

‫א‬

 ‫א‬K ‫אא‬‫א‬  Geotrichum lactis

KK

Cladosporium ‫א‬  Penicillium

‫א‬‫א‬

‫א‬‫א‬

K  

                  -107-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

   W‫א‬‫א‬ ‫؟‬‫א‬ J1 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J3 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J4 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J5 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J6 ‫؟‬‫א‬‫א‬ J

‫؟‬‫א‬‫א‬‫א‬ J

‫؟‬‫א‬‫א‬‫א‬ J ‫؟‬‫א‬ J

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J

‫؟‬‫א‬‫א‬‫א‬ J

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J7  ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬‫א‬‫א‬ J8 W‫א‬‫א‬ J9 K J

K‫א‬ J K‫א‬ J

‫؟‬‫א‬ J10

‫؟‬‫א‬‫א‬ J11

 ‫؟‬‫א‬ J12

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ J13 -108-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 JW‫א‬‫א‬‫א‬‫א‬ J14 K‫א‬‫א‬ J

K‫א‬ J

K‫א‬‫א‬‫א‬ J  K‫א‬‫א‬ J K‫א‬‫א‬ J

‫א‬‫א‬ J

‫؟‬‫א‬{‫א‬‫א‬‫א‬‫א‬ J15 ‫؟‬‫א‬‫א‬‫א‬‫א‬ J16 ‫؟‬‫א‬ J17

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J18 ‫؟‬‫א‬ J19

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J20 ‫؟‬‫א‬‫א‬‫א‬ J21 ‫؟‬‫א‬‫א‬‫א‬Z22

‫؟‬‫א‬‫א‬ J23

‫؟‬‫א‬‫א‬‫א‬ J24

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ J25  ‫؟‬‫א‬‫א‬‫א‬ J26

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ J27

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J28  ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J29

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬ J30  ‫؟‬‫א‬‫א‬‫א‬‫א‬ J31

 ‫؟‬‫א‬‫א‬‫א‬‫א‬ J32

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J34

 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J35 -109-

‫א‬‫א‬‫א‬

 ‫א‬‫א‬

‫א‬‫א‬

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

،‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ K‫א‬‫א‬ W‫א‬‫א‬ K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J1 K‫א‬ J2 K٪98‫א‬‫א‬‫א‬W‫א‬‫א‬‫א‬  KW‫א‬‫א‬‫א‬‫א‬  W‫א‬‫א‬  K‫א‬‫א‬‫א‬‫א‬ J1  K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  W‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬ J1  K‫א‬‫א‬‫א‬ ‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ J2  

-110-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬

 Spoilage of canned foods

‫א‬  ‫א‬

‫א‬‫א‬{ ‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬

‫א‬‫א‬{ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬Biological spoilage‫א‬‫א‬ KChemical spoilage‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 Chemical spoilage‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬Hydrogen swelling‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬{  ‫א‬‫א‬‫א‬‫א‬  K‫א‬‫א‬

Discoloration‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  Turbidity ‫א‬‫א‬‫א‬ ‫א‬ ‫א‬ ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬{‫א‬‫א‬ { ‫א‬‫א‬‫א‬‫א‬Free active radicals

Carmalization‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬ -111-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

Browning reactions‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬K  ‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬  Biological spoilage‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬  ‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Leakage ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ 

‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬Ascorbic acid‫א‬

‫א‬‫א‬‫א‬E‫א‬‫א‬F‫א‬‫א‬K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K ‫א‬pH  K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬K

E‫א‬F‫א‬‫א‬Double seam‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Leakage ‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬Vacuum‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬ K  ‫א‬‫א‬‫א‬ ‫א‬‫א‬K  ‫א‬‫א‬‫א‬‫א‬‫א‬K  ‫א‬  K‫א‬‫א‬‫א‬‫א‬

 ‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬ -112-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 K‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W

 Spoilageby thermophilic sporeforming bacteria ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬‫א‬‫א‬

 Flat sour spoilage‫א‬‫א‬‫א‬ J1 ‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬Lactic acid‫א‬‫א‬‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬Bacillus

K ‫א‬‫א‬Low acid foods‫א‬‫א‬‫א‬‫א‬

Bacillus ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Facultative thermophiles‫א‬‫א‬‫א‬‫א‬‫א‬coagulans

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬

 Thermophilic anaerobic spoilag (T. A. S spoilage)‫א‬‫א‬‫א‬ J2 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬Clostridium thermosaccharolyticum‫א‬

‫א‬‫א‬‫א‬F‫א‬  

‫א‬‫א‬Low and medium acid foods‫א‬‫א‬E‫א‬

‫א‬‫א‬‫א‬{ ‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬‫א‬

 W‫א‬

 Flipper EF‫א‬ J

‫א‬ ‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬

K‫א‬‫א‬‫א‬‫א‬‫א‬ -113-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

Springer ‫א‬ J

‫א‬  ‫א‬    ‫א‬ ‫א‬  ‫א‬  ‫א‬  ‫א‬ 

       ‫א‬ ‫א‬  ‫א‬    ‫א‬

   ‫א‬     ‫א‬ ‫א‬ ‫א‬ K‫א‬     ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬  K ‫א‬‫א‬‫א‬‫א‬‫א‬

Soft swell ‫א‬ J

‫א‬F‫א‬‫א‬‫א‬

‫א‬ ‫א‬E‫א‬  K‫א‬

Hard swell J

‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬BreatherLeak‫א‬‫א‬

‫א‬‫א‬‫א‬K  ‫א‬ Growth  ‫א‬ 

 K‫א‬‫א‬‫א‬‫א‬‫א‬Cloudiness‫א‬‫א‬‫א‬films  Sulfide stinker‫א‬‫א‬‫א‬ ‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬Clostridium nigrificans‫א‬

‫א‬K  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬ ‫א‬‫א‬K ‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬K‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬ K ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ -114-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W  Spoilage by mesophilic spore forming bacteria  ClostridiumBacillus‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬ ‫א‬‫א‬K ‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  ‫א‬‫א‬‫א‬‫א‬‫א‬ Bacillus   Bacillus subtilis, Bacillus mesentericus,

 K‫א‬‫א‬‫א‬polymyxa, Bacillus macerans,

Clostridium‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Clostridium pasteurianum, Clostridium  Saccharolytic clostridia 

‫א‬‫א‬‫א‬‫א‬‫א‬butyricum Clostridium Proteolytic clostridia‫א‬K‫א‬‫א‬

‫א‬‫א‬‫א‬Clostridium sporogenes, Clostridium botulinum, putrefaciens

‫א‬‫א‬‫א‬‫א‬‫א‬ K  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ 100‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K  ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬EF‫א‬‫א‬ ‫א‬

 ‫א‬‫א‬‫א‬Clostridium pasteurianum

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬

 ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W 

 Spoilage by mesophilic nonspore foeming bacteria ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬  ‫א‬Leakage‫א‬ -115-

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

Thermoduric‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

Lactobacillus,Microbacterium,Micrococcus‫א‬Streptococcus thermophilus

‫א‬‫א‬‫א‬Leuconostoc,Lactobacillus‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬ Streptococcus faecalis Micrococcus‫א‬K‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ ‫א‬Proteus, Flavobacterium, Micrococcus, Achromobacter, Pseudomonas

 K‫א‬‫א‬

 Spoilage by Yeasts and molds‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

K‫א‬ ‫א‬K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬Fermentative yeastst Film ‫א‬‫א‬‫א‬‫א‬ ‫א‬‫א‬‫א‬‫א‬K‫א‬

 K‫א‬‫א‬‫א‬ yeasts

‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬

‫א‬Byssochlamys fulva‫א‬‫א‬‫א‬‫א‬‫א‬

Penicillium, Aspergillus‫א‬K ‫א‬‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬K ‫א‬‫א‬‫א‬‫א‬‫א‬

 K‫א‬            

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 

‫؟‬‫א‬‫א‬ K1

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ K2 ‫؟‬‫א‬‫א‬‫א‬ K3 ‫؟‬‫א‬‫א‬‫א‬ K4

‫؟‬‫א‬‫א‬‫א‬ K5

‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K6 ‫؟‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫ א‬K7 ‫؟‬‫א‬‫א‬‫ א‬K8

   

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 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬‫א‬  ‫א‬‫א‬‫א‬

 1968K،‫ א‬ J1

 K‫א‬‫א‬ J‫א‬،‫א‬K‫א‬‫א‬‫א‬

 1985K‫ א‬ J2

 K‫א‬‫א‬‫א‬ J‫א‬K‫א‬‫א‬‫א‬‫א‬

 K1981،‫ א‬ J3

 K‫א‬‫א‬ J‫א‬،‫א‬‫א‬K‫א‬‫א‬‫א‬‫א‬

 K1997،  J4

 K‫א‬ J‫א‬‫א‬K‫א‬‫א‬‫א‬

 K1983،‫א‬‫א‬،،‫א‬‫ א‬ J5

 KKK،‫א‬ J‫א‬‫א‬‫א‬K‫א‬‫א‬‫א‬،‫א‬

 K1984K،‫ א‬ J6

 KK،‫א‬K‫א‬‫א‬

                         

 ‫א‬‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 

 

 References

 



1- Ayres, J.C. 1955. Microbiological implications in the handling slaughtering, and dressing of meat    animals. Advances Food Res. b: 110-161. 2- Breed, R.S. Murray, E.G.D.and Smith, and N.R.1957. Bergey’s Manual of determinative bacteriology.7 th ed .The Willions and Wilkins    company, Baltimore.  3- Brock, T.D., and Brock, K. M.1973.   Basic microbiology with applications. Prentic-Hall.Inc., Englewood cliffs 4-Buchanan, R.E., Gibbans, N.E. 1974. Bergy’s manual of determinative bacteriology, 8th Ed. The Williams and Wilkins Co.Baltimore. 5- Cameron, E .J. and Esty ,J.R. 1940. Camments on the microbiology of spoilage in canned foods. Food Res. 5:549-557. 6- Elliker, P.R. 1945. Practical dairy bacteriology. Mc Graw-Hill Co. New York. 7- Frazier, W.C. 1974. Food microbiology. Second edition. Tata Mc Graw-Hill publishing company Ltd., New Delhi. 8-Jay, M.J. 1970. Modern food microbiology. Van Nostrand Reinhard Co. New York, U.S.A. 9- Standard method for the exaimination of water and waste water. 41th ed. American puplic health association, New York.1975. 10- Taylor, J. 1969. Bacterial food poisoning. Royal Society of Health. London 11-Wilsan, B.J.and Hays, A.W. 1973. Toxicants occurring naturally in foods. National Academy of Sciences. 2 nd ed. U.S.A.

 ‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



 ‫א‬

W  1‫א‬‫א‬‫א‬W‫א‬‫א‬

2W‫א‬‫א‬

7‫א‬W‫א‬‫א‬

9‫א‬‫א‬

11‫א‬

12‫א‬‫א‬‫א‬‫א‬‫א‬

15 16‫א‬W‫א‬‫א‬

16‫א‬‫א‬

17‫א‬‫א‬

18‫א‬‫א‬

19‫א‬‫א‬

22

23‫א‬W‫א‬‫א‬‫א‬ 23‫א‬‫א‬

24‫א‬‫א‬

27‫א‬‫א‬ 28‫א‬‫א‬‫א‬

34

‫א‬W‫א‬‫א‬  36 ‫א‬‫א‬  36 ‫א‬‫א‬  38 40 

 ‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



41‫א‬‫א‬‫א‬W‫א‬‫א‬

43‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬

‫א‬‫א‬  44 ‫א‬‫א‬‫א‬   45 47 48‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬‫א‬  49 ‫א‬‫א‬  49 50‫א‬‫א‬ ‫א‬ 52

53‫א‬‫א‬‫א‬W‫א‬‫א‬

‫א‬‫א‬  55 ‫א‬‫א‬‫א‬  56 66  67‫א‬‫א‬‫א‬‫ א‬W‫א‬‫א‬‫א‬

‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬   68 68‫א‬‫א‬‫א‬‫א‬‫א‬ 70‫א‬‫א‬‫א‬

71‫א‬  74

75‫א‬‫א‬‫א‬W‫א‬‫א‬ 76‫א‬

 ‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



77‫א‬

79

80‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬

80‫א‬‫א‬‫א‬ 81‫א‬‫א‬‫א‬‫א‬

81‫א‬‫א‬‫א‬‫א‬

83

84 ‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬

85‫א‬‫א‬‫א‬W‫א‬‫א‬

87‫א‬ 88‫א‬‫א‬‫א‬‫א‬

90‫א‬‫א‬‫א‬‫א‬ 92

93‫א‬‫א‬‫א‬W‫א‬‫א‬

94‫א‬‫א‬

 94E ‫א‬‫א‬‫א‬‫א‬F‫א‬  95‫א‬‫א‬‫א‬‫א‬

98

99‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬ 100‫א‬‫א‬

  104 105 ‫א‬‫א‬‫א‬WW‫א‬‫א‬‫א‬

107‫א‬‫א‬‫א‬

108‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬ 112 113‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬‫א‬W‫א‬‫א‬

 ‫א‬

 126

 ‫א‬

 ‫א‬‫א‬‫א‬

 ‫א‬‫א‬‫א‬

 



114‫א‬‫א‬

115‫א‬‫א‬ 119‫א‬‫א‬

120 121‫א‬‫א‬

     

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