Food Spoilage & Food Preservation - Food Spoilage

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Food spoilage is the process by which food becomes unfit or unpalatable for consumption due to microbial, chemical, or physical changes. These changes affect the food's appearance, smell, taste, and t…

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Bacteria, yeasts, and moulds are the three main types of microorganisms that cause food spoilage. Bacteria cause souring and sliminess, yeasts cause fermentation, and moulds cause fuzzy growth on food…

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Milk turns sour due to the growth of lactic acid bacteria. These bacteria convert lactose (milk sugar) into lactic acid, which lowers the pH and causes curdling and sour taste. This is a common exampl…

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Bread becomes mouldy due to the growth of fungi like Penicillium and Aspergillus. These moulds grow from spores present in the air and thrive in moist, warm conditions. The fluffy growth is visible an…

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When fruits like apples are cut, the enzyme polyphenol oxidase reacts with oxygen in the air, converting phenolic compounds into melanin, which causes browning. This is called enzymatic browning and a…

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Rancidity is the chemical spoilage of fats and oils due to oxidation, producing unpleasant odors and flavors. It occurs when fats react with oxygen in the air, forming aldehydes and ketones. This is c…

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Potatoes sprout due to natural physiological processes. When stored in warm, humid conditions with light, the dormant buds (eyes) of potatoes get activated and start growing. This reduces nutritional …

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Intrinsic factors are natural properties of food that affect spoilage. They include pH, moisture content (water activity), nutrient content, presence of antimicrobial substances, and oxidation-reducti…