faculty.weber.edu/coberg/class/3853/3853 MOs and Food Spoilage notes.htm
These products are composed of a variety of blended ingredients, any of which can contribute microorganisms to the food. Yeasts and bacteria are the most common causes of spoilage, which is usually manifest in 3 ways: A. Slimy spoilage
Microbial Food Spoilage can define the biological process which involves microorganisms can degrade and decompose the food material, at optimal environmental conditions (temperature, ph, oxygen, moisture etc.) and brings some undesirable changes which make the food inedible to eat.
Food spoilage is caused by bacteria, yeasts, fungi, the food's own enzymes, insects, temperature fluctuation and oxidation. When eaten, food that is spoiled by bacteria or other microbes presents a disease hazard to humans.
Microorganisms occur everywhere in the environment, and there is always a risk of spoilage when foods are exposed to unsuitable conditions. Microbial spoilage results from bacteria, molds, and yeast. While microorganisms may or may not be harmful, the waste products they produce when growing on or in food may be unpleasant to taste.
single cause of food spoilage is invasion by microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a furry growth covers the food and it becomes soft and often smells bad. Bacterial contamination is more dangerous because very often food does not look bad even though severely infected, it may appear quite normal. The
Food spoilage refers to undesirable changes occurring in food due to the influence of air, heat, light, moisture, which foster the growth of microorganisms. Foods take different period of time to lose their natural form though spoilage.
Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the worlds' food produced for the consumption of humans is lost every year.
Micro-organisms, in relation to food, can have one of these 3 roles: Pathogenic micro-organisms can cause infections or intoxications; Saprophytic micro-organism play a role in biodegradation and cause food spoilage; Cultured micro-organisms like probiotic bacteria are used in food processing.
Most natural foods have a limited life: for example, fish, meat, milk and bread are perishable foods, which means they have a short storage life and they easily spoil. Other foods also decompose eventually, even though they keep for a considerably longer time. The main cause of food spoilage is invasion by microorganisms such as fungi and bacteria.
Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables. When vegetables are canned, they are heated hot enough and long enough in the jar to destroy organisms