food spoilage INTRODUCTION Food spoilage can be defined as any sensory change (tactile, visual, olfactory or flavour) which

the consumer considers to be unacceptable. Spoilage may occur at any stage along the food chain. Spoilage may arise from: Insect damage Physical damage (bruising, freezing, drying, etc) Indigenous enzyme activity in the animal or plant tissue Chemical changes (usually involving oxygen)

Spoilage is a complex, Which involving physical, chemical, biochemical and biological changes. TYPE OF FOOD SPOILAGE Physical spoilage Chemical spoilage Enzymatic spoilage Microbial spoilage

PHYSICAL SPOILAGE Physical damage to the protective outer layer of food during harvesting, processing or distribution increases the chance of chemical or microbial spoilage. Examples of Physical spoilage include. Staling of bakery products and components Moisture migration between different components Physical separation of components or ingredients Moisture loss or gain

CHEMICAL SPOILAGE When animal or vegetable material is removed from its natural source of energy and nutrient supply, chemical changes begin to occur which lead to deterioration in its structure. The two major chemical changes which occur during the processing and storage of foods and lead to a deterioration in sensory quality are lipid oxidation (rancidity) and enzymic browning. Due to Chemical reactions. chemicals from the farm. A cleaning product used in the processing plant when packaging. Fly spray used in the kitchen when preparing food. ENZYMIC SPOILAGE Every living organism uses enzymes of many sorts in its bodily functions as part of its normal life cycle. Enzymes are used in creating life. After death, enzymes play a role in the decomposition of once living tissue. For example, the enzymes in a tomato help it to ripen and enzymes produced by the tomato and whatever fungal and bacterial spoilers are on it cause it to decay.

Microbial spoilage These are single celled micro-organisms (they cannot be seen by the naked eye) which are present naturally in the environment. These micro organisms (moulds, yeasts and bacteria) do not cause disease but they spoil food by growing in the food and producing substances which alter colour, texture and odour of the food, making it unfit for human consumption. For example, souring of milk, growth of mould on bread and rotting of fruit and vegetables Some bacteria produce toxins which can also do the food spoilage.

Bacterial Spoilage
Bacteria are single-celled microorganisms that serve many different purposes -Spoilage in food due to bacteria is because bacteria produce changes in food products as they live and grow -These changes will cause damaged flavour, texture and composition in the food -Certain bacteria can cause milk to turn sour, meat to spoil as well as for wine to turn into vinegar

Yeast spoilage
-Can cause discolouration, slime and odours on acidic food that is refrigerated as well as jam and jellies -Growth of yeasts causes fermentation -Alcohol and carbon dioxide gas is produced by true yeasts by sugar metabolism -False yeasts can grow a dry film on the surface of food with high sugar or highly acidic environment