Characteristics of Predominant Microorganisms in Food  ◾  21
table 2.1 Genera of Bacteria important in Foods
Section a
(Group b )
Description
Family
Genera
2
Gram-negative, aerobic/
microaerophilic, motile,
helical/vibrioid
Not indicated
Campylobacter, Arcobacter,
Helicobacter c
4
Gram-negative, aerobic,
rods and cocci
Pseudomonadaceae Pseudomonas, Xanthomonas
Acetobacteraceae
Acetobacter, Gluconobacter
Nisseriaceae
Acinetobacter, Morexella
Not indicated
Alteromonas, Flavobacterium,
Alcaligenes, Brucella,
Psychrobacter
5
Gram-negative,
facultative anaerobic,
rods
Enterobacteriaceae
Citrobacter, Cronobacter,
Escherichia, Enterobacter,
Edwardsiella, Erwinia, Hafnia,
Klebsiella, Morganella,
Proteus, Salmonella, Shigella,
Serratia, Yersinia
Vibrionaceae
Vibrio, Aeromonas,
Plesiomonas
9
Rickettsias
Rickettsiaceae
Coxiella
12 (17)
Gram-positive, cocci
Micrococcaceae
Micrococcus, Staphylococcus
Not indicated
Streptococcus, Enterococcus,
Lactococcus, Leuconostoc,
Pediococcus, Sarcina
13 (18)
Gram-positive,
endospore-forming
rods and cocci
Not indicated
Bacillus, Sporolactobacillus,
Clostridium,
(Desulfotomaculum d )
14 (19)
Gram-positive,
nonsporing, regular
rods
Not indicated
Lactobacillus, Carnobacterium,
Brochothrix, Listeria
15 (20)
Gram-positive,
nonsporing, irregular
rods
Not indicated
Corynebacterium,
Brevibacterium,
Propionibacterium,
Bifidobacterium
a Sections in Bergey’s Manual of Systematic Bacteriology.
b Groups in Bergey’s Manual of Determinative Bacteriology. Only those sections (or groups) containing bacteria important in food are listed in this table.
c Included in this group and contain pathogenic species that can be foodborne.
d Desulfotomaculum cells stain Gram-negative.