Food Spoilage Food is considered contaminated when unwanted microorganisms are present. Most of the time the contamination is natural, but sometimes it is artificial. Natural contamination occurs when microorganisms attach themselves to foods while the foods are in their growing stages. For instance, fruits are often contaminated with yeasts because yeasts ferment the carbohydrates in fruits. Artificial contamination occurs when food is handled or processed, such as when fecal bacteria enter food through improper handling procedures. Food spoilage is a disagreeable change or departure from the food's normal state. Such a change can be detected with the senses of smell, taste, touch, or vision. Changes occurring in food depend upon the composition of food and the microorganisms present in it and result from chemical reactions relating to the metabolic activities of microorganisms as they grow in the food.
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This note was uploaded on 11/14/2011 for the course BIO 1421 taught by Professor Farr during the Fall '08 term at Texas State.