Flavobacterium

A genus of rod-shaped, Gram-negative aerobic bacteria belonging to the Flavobacteriaceae family, occurring in soil, water, raw meat and milk. Some species cause spoilage of chilled protein foods, producing off-odours and slime, so they matter in cold-chain hygiene. Good refrigeration and sanitation in processing plants keep these psychrotrophic spoilers in check. Flavobacterium psychrophilum causes cold-water disease in trout farms, an animal-health rather than food-safety issue, while food-spoiling species produce proteases and lipases that survive mild heat. Their yellow-pigmented colonies on agar are diagnostic; control in dairies and meat plants relies on cold-chain discipline and chlorinated cleaning.