Different foods harbor specific microflora influenced by their environment and handling. Meat surfaces typically have Pseudomonads, Staphylococci, Micrococci, Enterococci, and Coliforms. Poultry skin harbors similar bacteria, while eggs can be contaminated through shell cracks. Fruits and vegetables, with varying pH levels, are susceptible to bacterial and fungal invasion. Shellfish and finfish reflect the microbial quality of their aquatic environment. Milk, being an excellent growth medium,...
