Principles of Food Spoilage

Microbial growth can result in food spoilage, fermentation of desirable products, foodborne disease, or release of extra cellular and intra-cellular enzymes. Microbial types, food types, and food environment determine the predominant spoilage microflora in a food. Understanding the factors associated with microbial food spoilage helps to develop effective control methods. Food spoilage can occur due to the chemical, biological, or physical agents. The microorganisms cause changes in appearance, flavor, odor, and other qualities of foods. The degradation process in foods includes putrefaction, fermentation, and rancidity. When foods are removed from its natural source, chemical changes begin with the deterioration of food structure. Two major chemical spoilages occur during processing and storage of foods: lipid oxidation and enzymatic browning. Microbial spoilage occurs because of the activities of microorganisms under suitable conditions. The source of microorganisms, kinds and numbers of microorganisms, food residues, time, temperature, and others affect the microbial food spoilage.