How Food Spoils

• 1. Microorganisms

  • Pathogenic microorganisms= cause of food borne-illness.
  • best at room temperature (60 to 90 degrees Farenheit)
• 2. Enzymes

  • naturally present in food
  • responsible for ripening process (changing its texture, color, and flavor)
• 3. Air

  • One important cause of food spoilage is air and oxygen
  • Oxidation= chemical process that produces undesirable changes when air reacts with food components
  • Vapor-food packing reduce oxidation problems cause it keeps air out
• 4. Light

  • Light can cause photodegradation (discoloration, off flavor and loss of vitamins)
• 5. Insects and Parasites

  • require food to survive and damage food, making it more vulnerable to further deterioration
• Physical damage

  • bruises and cracks
  • improperly packaged foods, dented cans and broken package
• 7. Temperature

  • Microorganisms grow rapidly at room temperature
  • To slow down microbial growth, store foods at lower temperature
• 8. Moisture

  • number of water molecules become incorporated into a food product.