Food SpoilageFood SpoilageFood SpoilageFood SpoilageGenerally, there are 3 causes of food spoilage:•Microbial spoilage•Autolysis•Other factorsEnzymes can cause undesirable changes in color, texture and flavor of uncooked foods. (meat)E.g. Low temperature injury(refrigeratedcucumbers)
Food spoilage evaluationFood spoilage evaluationIdentifying Food CharacteristicsMicrobes Likely to be PresentMicrobes Capable of GrowingMicrobes Capable of GrowingThe Fastest Growing Group(FGG)The Fastest Growing Group(FGG)Effects Caused by the FGGEffects Caused by the FGGIdentifying food characteristicsIdentifying food characteristicsWaterActivityStorageTempOthersChemicalConstituentspH value?Reducing or oxidizing environment?Is the food kept in fridge?Food texture etc.AcidityRedoxpotentialAvailable Energy sourcesLarge molecular weight barriersSpecific inhibitors
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