FOOD SPOILAGE WHAT IS FOOD SPOILAGE? Food spoilage is the process of change in the physical and chemical properties of the food so that it becomes unfit for consumption. Food spoilage is any undesirable change in food. APPEARANCE OF FOOD SPOILAGE Spoiled food is generally more a problem of appearance than a problem of disease causing. A large majority of the microorganisms responsible for food spoilage are not pathogenic to humans. CHEMICAL REACTIONS Chemical reactions in food are responsible for changes in the color and flavor of foods during processing and storage. TYPES OF FOOD SPOILAGE CHEMICAL FOOD SPOILAGE - Chemical food spoilage is an unwanted quality change in a foodstuff, such as staling, discoloration, the development of off-flavors and odors (e.g., rancidity), and thinning of sauces. o Kinds Of Biochemical/ Chemical Spoilage ENZYMATIC BROWNING- Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on color, taste, flavor, and nutritional value. The reaction is a consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments. NON-ENZYMATIC BROWNING- Non-enzymatic browning involves a set of chemical reactions that take place during the preparation or storage of foods. PHYSICAL FOOD SPOILAGE - Physical spoilage is due to physical damage to food during harvesting, processing, or distribution. - The damage increases the chance of chemical or microbial spoilage and contamination because the protective outer layer of the food is bruised or broken, and microorganisms can enter the foodstuff more easily. - Example: When an apple skin is damaged, the apple rots more quickly. MICROORGANISM/ MICROBIAL FOOD SPOILAGE - It is caused by microorganisms like fungi (molds, yeasts) and bacteria. They spoil food by growing in it and producing substances that change the color, texture, and odor of the food. Eventually, the food will be unfit for human consumption. o Types of Microorganism in Foods Mold- major cause of food spoilage because it can grow anywhere like in the refrigerator Example: Moldy bread, moldy cheese, moldy apples, bulgy can foods Yeast- used to ferment alcoholic beverages and as leavening agent for bread Grow well in acidic foods with a little moisture Examples: Spoiled jams and syrup Bacteria- Food is most commonly spoiled by bacteria as it can grow in a wide variety of conditions. some bacteria can cause infection or toxins that can cause illnesses. References: https://www.open.edu/openlearncreate/mod/oucontent/view.php?id=194&printable=1#:~:text=Food%20spoilag e%20is%20the%20process,by%20physical%20or%20chemical%20factors. https://thumbs.dreamstime.com/z/rotten-red-tomatoes-waste-store-rotten-red-tomatoes-waste-store-b230220096.jpg https://d1whtlypfis84e.cloudfront.net/guides/wp-content/uploads/2018/03/10105637/p1-300x194.jpg https://www.youtube.com/watch?v=OqZ5w1eLD30 https://microbenotes.com/food-spoilage-microorganisms/
