Section I. DETERIORATIVE CONDITIONS IN SEMIPERISHABLE SUBSISTENCE
a. Duty of a 91R20. As a 91R20 veterinary food inspection specialist, you must
verify the presence of deteriorative conditions in semiperishable subsistence. As
appropriate, you will confirm the inspection findings which indicate the presence of
deteriorative subsistence. Deteriorative conditions include abnormal color(s), off-
odor(s), abnormal texture(s), off-color(s), foreign material, and so forth.
b. Duty of a 91R10. The 91R10 veterinary food inspection specialist's findings
do not identify the deteriorative condition. Rather he notes abnormalities of inspected
product that may indicate the presence of a deteriorative condition. These
abnormalities may be of the packaging material (for example, swollen containers) or of
the product itself.
c. Importance of Normal Characteristics. Due to the variability of
semiperishable items, you must be familiar with characteristics exhibited by the normal
product and use them as a standard to detect deteriorative conditions.
d. Commercially Sterile Products. In low-acid canned foods, the thermal
process is enough to make the food commercially sterile. Commercial sterility of food
means that heat is applied in such a way as to render such foods free of:
Viable forms of microorganisms having public health significance.
(2) Other microorganisms of nonhealth significance but capable of
reproducing in the food under normal nonrefrigerated storage and distribution.
SIGNS OF MICROBIAL DETERIORATION
a. General. You must identify the deteriorative conditions found in
semiperishable subsistence. Examine the product noting abnormal color(s), odor(s),
b. Causes. Microbial spoilage may be caused by bacteria, molds, and/or
yeasts. The particular abnormalities involved will depend upon the type or species of
c. Color Changes. The color changes associated with microbial spoilage
include white, green, brown, and/or black.