How food spoils

• How Food Spoils


  A naturally occurring process that includes factors such as:
• Factors that cause food spoilage

  • Microorganisms
  • Enzymes
  • Air (oxidation)
  • Light
  • Insects, Rodents, Parasites
  • Physical Damage
  • Temperature
  • Moisture
• Microorganisms that cause foodborne illness

  • They are called pathogenic microorganisms
  • They grow best at room temperature (60 to 90 degrees Fahrenheit)
  • They do not grow well at refrigerator or freezer temperatures

  
• Enzymes


  Naturally present in food, responsible for ripening process in fruits and vegetables, affecting texture, color, and flavor
• Enzyme effect on food

  • As banana turns from green to yellow to brown, not only does the color change but also in texture
• Air/Oxidation

  • Causes undesirable changes in color, flavor, and nutrient content when air reacts with food components
  • Vapor-proof packing reduces oxidation problems by keeping air out
• Light

  • Can cause photodegradation, leading to discoloration, off-flavor and vitamin loss
  • Processes that expose foods to high levels of heat, light or oxygen cause the greatest nutrient loss
• Insects and Parasites

  Require food to survive and damage food, making it more vulnerable to further deterioration
• Mango Pulp Weevil

  • Penetrates the fruit and lays its eggs underneath the skin, making it impossible to tell whether a mango is damaged until it is cut open

  
• Physical Damage

  • Bruises and cracks on raw produce leave areas where microorganisms easily may grow
  • Improperly packaged foods, dented cans and broken packages provide places for microorganisms, air, light and creatures to enter
• Temperature


  • Affects storage time, and food deteriorates faster at higher temperatures
  • To slow microbial growth, the enzymatic and oxidation processes, store foods at lower temperatures

  
• Moisture


  When moisture is present in a contained environment, spoilage bacteria can grow rapidly and form small colonies, causing fresh fruits and vegetables to quickly decay and become inedible