Food spoilage occurs when food changes due to chemical, physical or bacterial factors and is deemed unfit for consumption by business or customers. This may be due to decay, contamination or damage. Chemical spoilage may occur from enzymatic browning, where enzymes act as catalysts for the ripening and decomposition processes of food, or oxidation (especially of lipids). Bacterial spoilage occurs due to the presence of harmful bacteria or their by-products that cause unpleasant smells, flavors or textures by decomposing organic molecules, such as proteins.
