Knowra Food spoilage Food spoilage Food spoilage is the set of undesirable changes that make food unacceptable in flavor, texture, appearance, or safety. It can result from microbial growth, chemical reactions, or physical damage.
Food microbiology : The study of microorganisms associated with food, including their effects on production, quality, and safety. Microbial growth is a major cause of spoilage, but not every spoilage change is microbial.
Water activity : A measure of the availability of water for chemical reactions and microbial growth in a material. Reducing available water slows many bacteria, yeasts, and molds without necessarily drying food completely.
Refrigeration : The removal of heat to keep food or other materials at low temperatures. Cold storage slows microbial growth and many reactions, though it does not stop all spoilage.
Foodborne illness : Illness caused by consuming food contaminated with pathogenic microorganisms, toxins, or harmful substances. Some spoilage processes coincide with hazards, but spoiled appearance alone cannot reliably identify unsafe food.
Food oxidation : Chemical reactions in food involving oxygen that can change flavor, color, nutrients, or texture. Oxidation causes rancid flavors and discoloration even when microbes are absent.
pH : A logarithmic measure of hydrogen-ion activity that indicates how acidic or alkaline a solution is. Food acidity selects which microbes can grow and influences the effectiveness of preservation.
Pasteurization : A heat treatment that reduces harmful and spoilage microorganisms in food without sterilizing it. It extends the usable life of foods such as milk while leaving some organisms able to survive.
Food safety : The practices and conditions that prevent food from causing illness or injury when consumed. Spoilage and safety overlap, yet food can be unsafe without visible spoilage or spoiled without causing illness.
Enzymatic browning : The darkening of cut or damaged plant tissue when enzymes oxidize phenolic compounds. This visible spoilage-like change can occur rapidly in fresh-cut produce.
Temperature : A physical quantity that measures how hot or cold a system is. Temperature strongly affects microbial growth and the speed of food-degrading reactions.
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