Some common Gram positive bacteria that affects meat are as:

• Pseudomonas: Grows well in protein foods with the production of slime, pigments and odors. This bacterium is associated with    spoiled meat
• Flavobacterium: It causes discoloration of meat.
• Achromobacter: Similar in action to Pseudomonas
• Salmonella: Commonly found in large numbers in raw foods of animal origin and also in cooked foods
• Shigella: These bacteria releases toxin inside our body after being ingested and produce severe effects.

The most common form of spoilage found on cured meat is due to mould formation such as Aspergillus, Alternaria, Fusarium, Mucor, Rhizopus, Penicillium, Cladosporium and other. Micrococci are resistant to salt and consequently are most common where salt levels are high, especially the fat. Lactobacilli are less resistant to salt but more resistant to smoke. Pseudomonas and Proteus, may result in the fermentation of sugars in the product to produce sours of various types