Several microorganisms are significant in food due to their roles in spoilage, fermentation, and foodborne diseases. Important mold genera include Aspergillus, Alternaria, Geotrichum, Mucor, Penicillium, and Rhizopus. Yeast genera like Saccharomyces, Pichia, Rhodotorula, Torulopsis, Candida, and Zygosaccharomyces are notable. Viruses like Hepatitis A and Norwalk, and bacterial genera such as Escherichia, Lactobacillus, and Clostridium also play crucial roles in food safety and quality.
