Changes in the biochemical nature and microbial growth in the food can damage the food differently.
|Basis of difference||Food spoilage||Food poisoning|
|Cause||Microbial changes in the food.||Presence of pathogenic microbes in the food.|
|Signs||Colour, taste, and smell change.||Usually no significant changes are seen in this process.|
|Taste change||The taste can change to sour and bitter.||No significant change in the taste of the food.|
|Illness severity||Does not cause major illness but might cause problems like nausea and vomiting.||Causes diseases like gastrointestinal illness due to rotaviruses.|
|Examples||Rancid milk, putrefied meat.||Food containing pathogenic microbes like rotaviruses.|