food spoilage

Examples of food spoilage in the following topics:

• Food Spoilage by Microbes

  • Food spoilage is the process in which food deteriorates to the point it is not edible to humans or its quality of edibility becomes reduced.
  • Food spoilage is the process in which food deteriorates to the point that it is not edible to humans or its quality of edibility becomes reduced .
  • Various external forces are responsible for the spoilage of food.
  • Various bacteria can be responsible for the spoilage of food.
  • But foods exhibiting certain types of spoilage may be harmful to consume.

• Food Preservation

  • Food preservation is the process of treating food to stop or slow down spoilage, loss of quality, edibility, or nutritional value.
  • Food preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.
  • A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage.
  • Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
  • Describe how food preservation processes stop or slow down food spoilage thus allowing for longer food storage

• Fungi as Plant, Animal, and Human Pathogens

  • From crop and food spoilage to severe infections in animal species, fungal parasites and pathogens are wide spread and difficult to treat.
  • Fungi are also responsible for food spoilage and the rotting of stored crops.
  • This sometimes ruins producers and causes food shortages in developing countries.
  • Mycotoxicosis is the poisoning of humans (and other animals) by foods contaminated by fungal toxins (mycotoxins).

• Low Temperatures

  • Refrigeration preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes which cause food to rot.
  • It also facilitated transportation of fresh food on long distances .
  • Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below -9.5°C, which is sufficient in itself to prevent food spoilage.
  • Long-term preservation of food may call for food storage at even lower temperatures.
  • This ship executed the first completely successful refrigerated shipment of food.

• Applied Microbiology

  • The study of microorganisms causing food spoilage and food-borne illness.
  • Microorganisms can produce foods, for example by fermentation .

• Osmotic Pressure

  • They are widely applied in food preservation.
  • The purpose of sugaring is to create an environment hostile to microbial life and prevent food spoilage.
  • From time to time, sugaring has also been used for non-food preservation.

• Radiation from Food

  • Food irradiation is a process of treating a food to a specific dosage of ionizing radiation for a predefined length of time.
  • This process slows or halts spoilage that is due to the growth of pathogens.
  • This prolongs the shelf-life of the food in cases where pathogenic spoilage is the limiting factor.
  • Such ingredients do not carry spoilage or pathogen microorganisms into the final product.
  • Food and Drug Administration regulations to show a food has been treated with ionizing radiation

• Subfields of Microbiology

  • Food microbiology and Dairy microbiology: The study of microorganisms causing food spoilage and foodborne illness.
  • Using microorganisms to produce foods, for example by fermentation.

• Non-Spore-Forming Firmicutes

  • This trait has, throughout history, linked LAB with food fermentations as acidification inhibits the growth of spoilage agents.
  • Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms.
  • Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item.
  • The industrial importance of the LAB is further evinced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces, particularly the gastrointestinal tract.
  • LAB are amongst the most important groups of microorganisms used in the food industry.

• History of Microbiology: Hooke, van Leeuwenhoek, and Cohn

  • Before Van Leeuwenhoek's discovery of microorganisms in 1675, it had been a mystery why grapes could be turned into wine, milk into cheese, or why food would spoil.
  • Van Leeuwenhoek's discovery, along with subsequent observations by Spallanzani and Pasteur, ended the long-held belief that life spontaneously appeared from non-living substances during the process of spoilage.