What are the most important spoilage organisms in food?

The spoilage of food is often caused by the following microorganisms:

• Lactic acid bacteria (e.g., cooked sausage slices, delicatessen products, non-alcoholic drinks)
• Enterobacteriaceae (e.g., fresh meat, fresh fish)
• Pseudomonads (e.g., fresh meat, fish, fresh cheese, cream)
• Clostridia (e.g., raw ham, cheese, vacuum-packed fresh meat)
• Staphylococci (e.g., fresh meat, raw milk cheese, raw cured products)
• Yeasts (e.g., dairy products, non-alcoholic drinks)
• Molds (e.g., dairy products, baked goods, fruits and vegetables)
• Acetic acid bacteria (e.g., beverages)