When food is slaughtered or harvested, its animal or plant tissue begins to decay. Without these tissues, microorganisms, such as molds, yeasts and spoilage bacteria, eat away at foods and cause the spoiling process. Other causes of spoilage include piercing or bruising of fruits or vegetables, oxidation, pest infestation and adulteration through the addition of leftover ingredients to fresh food.Continue Reading
When food is harvested or slaughtered and packaged for consumption it is susceptible to the enzymes present in the cells of micro organisms. These enzymes eat away at deceased foods until blanching or cooking deactivates them.
Nuts, breads, meat, cheeses, fruits and vegetables are primary targets for mold and yeast. Mold forms a network of microscopic spores that extend into the foods and cause illness or allergic reactions if consumed. Mold and yeast cause discoloration, slime and odors when present on foods.
Other agents that accelerate the spoiling process include certain disease-causing bacteria, such as Bacillus cereus, which spoils dairy products, and Clostridium, which spoils meats and poultry.
Preventing food spoilage is essential to healthy eating. Prevention includes suitable receiving inspection practices that follow producer and manufacturer instructions, keeping food in climate-controlled settings and appropriate sanitation and personal hygiene when handling food.Learn more about Food Spoilage
According to the University of Nebraska - Lincoln, light is one of the compounding factors that leads to food spoilage. Specifically, light leads to loss of food quality by degrading the color and flavor and it also causes fat oxidation.Full Answer >
No universal format or interpretation applies to food can expiration codes. The codes allow the manufacturer to track products in interstate commerce and to rotate products as required.Full Answer >
Honey, white rice, sugar, pure vanilla extract and hard liquor are all types of food that never spoil, as long as they are kept sealed. If these foods are opened or unsealed, they still spoil over time.Full Answer >
Common agents of food spoilage and deterioration include temperature, light, moisture, microbial growth and oxygen. Certain oxidizing enzymes that occur naturally in food can also cause degradation. Food that is spoiled can be detected by changes in how it feels, smells, appears or tastes.Full Answer >