dmr@andromeda.rutgers.edu (Daniel Rosenblum) (01/28/91)
Certain foods, if left too long in the refrigerator, will develop a pink bloom on them. Examples are cottage cheese, sour cream, yogurt, and cooked white rice. The color is just about exactly the same as that of pink salmon, and against the white background of the foods I've mentioned, it's rather pretty (of course, I wouldn't eat such spoiled food). I presume that this is caused by some sort of bacterium or mold. Can anyone tell me just what organism it is that's causing this? Please reply to me. I'll post a summary if anyone's interested. Thanks in advance. Daniel M. Rosenblum, Assistant Professor, Quantitative Studies Area, Graduate School of Management, Rutgers University (Newark) ROSENBLUM@DRACO.RUTGERS.EDU \/ same machine, ROSENBLUM@DRACO.BITnet /\ different networks ROSENBLUM@CANCER.RUTGERS.EDU \ / CANCER & PISCES are machines in a ROSENBLUM@PISCES.RUTGERS.EDU >< VAXcluster called ZODIAC, so these ROSENBLUM@ZODIAC.BITnet / \ 3 addresses all go to the same place. dmr@andromeda.rutgers.edu (uucp) (mail sent here forwarded to DRACO)