Pickle defect identification: “Slippery pickles” are most commonly associated with which causative factors?

Introduction / Context:
Texture and surface appearance are critical quality attributes in pickled products. “Slippery pickles” refers to a viscous or slimy surface on cucumbers that consumers find unacceptable. Understanding microbial versus process contributors enables effective prevention and correction.

Given Data / Assumptions:

• Encapsulated bacteria produce extracellular polysaccharides that create slime layers.
• Film yeasts can form scums; when broken, these can contaminate brines and surfaces.
• We must decide whether one, both, or neither of these leads to slipperiness.

Concept / Approach:
Encapsulated or slime-forming bacteria (e.g., some Lactobacillus, Leuconostoc, or Enterobacteriaceae) can excrete polysaccharides that coat surfaces, leading to viscous films. Film yeasts at the air–brine interface can produce surface growth that, when disrupted, disperses into brine and onto cucumbers, contributing to slimy textures and off-odours. High salt levels generally inhibit many slime producers; while excessive salt has its own defects (overly salty taste, tissue damage), it is not the typical cause of slipperiness.

Step-by-Step Solution:
Link slime formation directly to encapsulated bacteria producing exopolysaccharides. Recognize that broken yeast scums can seed brine with cells and films that coat cucumber surfaces. Conclude that both factors contribute; select “Both (a) and (b).”

Verification / Alternative check:
Processing manuals list bacterial slime and yeast scum dispersal as common causes of slippery surfaces; sanitation, proper brine coverage, and sorbate additions are recommended controls.

Why Other Options Are Wrong:

• High salt: More often suppresses microbial growth; not a common direct cause of slipperiness.
• None of these: Contradicts well-documented mechanisms.
• Single-cause options: Incomplete because multiple agents can cause the defect.

Common Pitfalls:
Confusing sliminess from microbial films with softening due to pectin degradation; they are related but distinct defects requiring different interventions.

Final Answer:
Both (a) and (b) correctly describe common causes of slippery pickles.