spoilage

Bakery products are subject to the microbiological spoilage problems affecting other foods. If moisture content is kept below 12 to 14 percent (depending on the composition), growth of yeast, bacteria, and molds is completely inhibited. Nearly all crackers and cookies fall below…

Certain spoilage organisms (e.g., Alcaligenes, Proteus, Pseudomonas, and some molds) may produce green, pink, black, colourless, and other rots in eggs after long periods of storage. However, since eggs move through market channels rapidly, the modern consumer seldom encounters spoiled eggs.

Food spoilage may be defined as any change that renders food unfit for human consumption. These changes may be caused by various factors, including contamination by microorganisms, infestation by insects, or degradation by endogenous enzymes (those present naturally in the food). In addition,…

Fruits are living biological entities that perform a number of metabolic functions. Two functions of particular importance in fruit processing are respiration (the breaking down of carbohydrates, giving off carbon dioxide and heat) and transpiration (the giving off of

…be classified as either food-spoilage or food-poisoning, with each presenting unique characteristics and challenges to meat product safety and quality.

Foods can be considered as a medium for microbial growth. Considering the vast array of sources, substances, and methods with which food is produced, practically every kind of microbe is a potential contaminant. Given a chance to grow, microbes will produce changes in appearance,…

…attacks, which quickly lead to spoilage. In addition, even though the vegetables may be packaged or bagged, the plant cells continue to respire, or break down carbohydrates for energy needs. Respiration leads to loss of quality, so that eventually the products are unsuitable for human consumption.