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We often see that the food that has been kept out for too long, smells foul and looks rotten. But what causes this?
Food spoilage is a fascinating phenomenon in Food Microbiology.
Various obvious factors are responsible for the spoilage of food. This is largely due to undesirable changes occurring in food, the influence of air, heat, light, moisture, nurture the growth of microorganisms.
Usually, food spoilage affects the organoleptic characteristics of food, alongside its physical qualities, such as:
Colour: There's usually a change in the colour of the food, due to the effect of the presence and destructive action of food spoilage microorganism (FSM).
Texture: The texture of the food starts to change, upon the appearance of mould, these can either result in softening the food or making it brittle.
Odour: the presence of this food spoilage microorganisms can result in the release of pungent odour.
Taste: largely due to a chemical released when the FSM acts on exposed food, it largely affects the original chemical composition of the food, thereby making these compounds reduced or oxidized, usually common with foods high in fatty acids.
There are various factors which are responsible for food spoilage such as :
1. Bacteria
They are the most abundant microorganisms found on the earth. They are tiny in size and vary in shape. Some bacteria are useful also. They help to convert milk into curd.
2. Protozoa
They are single-celled microorganisms that cause disease like food poisoning etc.
3. Fungi
They are found in damp and warm places and grow on the dead and rotting matter.
4. Temperature
Temperature is one of the major factors which is responsible for food spoilage.
Why does food go bad?
Why do some foods spoil quicker than others?
How do you prevent food from going bad?
Can I become sick and die from eating an expired food item or from taking an expired medication? What's the worse that can happen from consumption of the aforementioned expired items?
You may find answers here .
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