Why Does Food Spoil?
Food, just like humans, gradually deteriorates because of a natural aging process. However, there are a few things we can do that will have a positive effect on the shelf life and safety of our food. Some preservation is done at the food manufacturing level and some occurs naturally, but a better understanding of the processes may help you extend the shelf life. Preservation methods and storage conditions must be designed to reduce the rate of decomposition and protect the safety, appearance and taste of our food. The causes of food spoilage – Once food is harvested or slaughtered, its plant or animal tissue soon starts to decay. Microorganisms, such as fungi (molds & yeasts), spoilage bacteria, and their enzymes usually cause the spoilage process. Not all these changes in food are undesirable. Some people like aged beef and cheeses or very ripe fruit. The production of wine and beer involves conversion of sugars to alcohol, while souring of milk is essential in the production of chees
Food spoilage is Microorganisms caused by the activity Include fungi and of: bacteria Microorganisms Enzymes Enzymes Molecules that speed up or slow down Chemicals chemicals reactions Chemicals Harmful chemicals may result from the activity of microorganisms or enzymes • Escherichia coli Escherichia coli (abbreviated as E. coli) are a large and diverse group of bacteria. Most forms of E. coli are harmless but some can cause diarrhea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses. The most severe illnesses are caused by “shiga toxin producing” E. coli. These illnesses are spread through ingestion of tiny particles of feces (EWWWWW!!!!) Unfortunately, this happens more often then we would like to think. • Clostridium Botulinum Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. Foodborne botulism is a severe type of food poisoning caused by the ingestion of
Food spoils because of tiny organisms called bacteria that are present in food and in the air. Bacteria break down substances in food and make them useless or harmful to man. Some bacteria produce acids that spoil the food, and others produce gases that give rotting food its foul odor. The longer bacteria are allowed to live in
Food rots when microscopic organisms, such as fungi and bacteria, start to live and grow on it. These organisms are found everywhere. They are in the air, on shelves and tabletops, and on your skin. When food is left exposed, or is touched by fingers, it is easy for micro-organisms to settle on it, feed, and build up their numbers. You can keep food from spoiling quickly by storing it in a sealed container. Food is also protected by freezing it or drying it or by adding chemicals to it that prevent the micro-organisms from growing. Although some types of micro-organisms spoil our food, we use other micro-organisms to make food. For example, if you look at the list of ingredients on a container of yogurt or sour cream, you will see that they contain “bacterial culture.” The bacteria produce the yogurt and sour cream from milk. Other types of micro-organisms make cheese from milk. Yeast, which is a type of fungus, is used by bakers to make traditional bread. The yeast is added to the dou
