Category Examples Typical Microorganisms Main Source of Contamination Type of Spoilage Notes Raw Plant Foods Fruits, vegetables, grains, nuts Pseudomonas, Erwinia, Bacillus, yeasts (Saccharomyces), molds (Penicillium, Aspergillus) Soil, air, water, harvesting & handling Soft rot, souring, discoloration, mold growth High moisture → rapid spoilage Raw Animal Foods Meat, fish, milk, eggs Pseudomonas, Lactobacillus, Salmonella, Staphylococcus, Vibrio, molds Slaughtering, skin, intestine, equipment Off-odors, slime, rancidity, putrefaction High protein & aw → supports bacterial growth Pasteurized Foods (Heat processed) Pasteurized milk, soups, juices Surviving thermoduric bacteria, post-contamination coliforms, yeasts Improper heat / post-p...