Food Spoilage

Bread( Roshini)
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by
baking. Throughout recorded history and around the world, it has been an important part of
many cultures' diet.

Bread Preservatives
There are many different types of bread preservatives, both chemical and natural.
Ascorbic acid, which is also known as vitamin C, lowers pH levels and stops the enzymatic
process that makes bread go bad.
Polysorbate 60 is an emulsifier and prevents bread from getting stale, and lecithin, an
antioxidant that stops oxidation and prevents bread from going rancid.
Calcium propionate and sodium propionate are two of the most common additives in bread sold
commercially. Both are compounds of calcium or sodium salts and propionic acid, and their
main function is to prohibit mold growth. They work by making the chemical structure hostile to
mold growth, even though it is otherwise an almost ideal environment for decomposition.
Sodium bisulfite and sulfur dioxide are additives that prevent bacterial growth. These
preservatives are most common in products that are going to be spending long amounts of time
either exposed to the air or in long-distance transit. In most cases they’re used sparingly
because they can alter the taste of the end result. They might also cause severe reactions in
people who have certain ingredient-based allergies or sensitivities.

Spoilage
Rope spoilage is a bread disease consisting in bacterial decomposition of the bread crumb.
Spoilage organisms are heat-resistant spores of bacteria belonging to Bacillus genera, which
survive the baking process. Members of the Bacillus genus that bring about bacterial spoilage of
bread are known as rope.It is mainly caused by Bacillus subtilis but Bacillus licheniformis,
Bacillus megaterium and Bacillus cereus have also been associated with ropy bread.
The most common forms of bread deterioration are moisture loss and microbiological spoilage.
Spoilage of wheat bread and other bakery products by colonization and growth of fungi
represents more than 90 percent of the total microbial contamination. Bread molds
like Mucor and Rhizopus are found to grow first
during bread spoilage. This is followed by some other fungi like Aspergillus, Penicillium and
Fusarium sp. Among these Penicillium sp is the most common one though Aspergillus sp may
be of greater significance in tropical countries.

Milk ( Gopika)
Spoilage of milk

Introduction
Milk is subjected to a variety of preservation treatments due to its highly
perishable and putrid characteristics and also owing to the presence of undesired
pathogens in it. Dairy processing involves pasteurization, commercial sterilization,
fermentation, dehydration, refrigeration, and freezing. Spoilage of milk and milk products results
with odor formation and changes in both texture and appearance.
Raw Milk Spoilage
Raw milk is an excellent medium for microorganisms due to high moisture,
nearly neutral pH, and rich in nutrients. Microbial spoilage of raw milk occurs
from the metabolism of lactose, nitrogenous compound ,unsaturated fatty acids, triglycerides,
and minerals.

Proteinase-Inducing Spoilage

Heat-resistant proteinases of psychrotrophic bacteria cause spoilage in processed

milk because of enzyme-retaining activity after the heat treatment. Proteinases
hydrolyze casein in milk to liberate bitter peptides (putrid off-flavors).
Pathogens in Raw Milk

Mycobacterium bovis, Mycobacterium tuberculosis, Brucella abortus, and Brucella

melitensis can cause milk-borne diseases. Raw milk is an important vehicle for
Salmonella enterica subsp. Typhimurium most frequently associate with cattle

Preservation of Milk and Milk Products

1)Use of Heat
The objectives of milk pasteurization are to
(i) kill all pathogens, (ii) reduce spoilage microorganisms,
(iii) inactivate some enzymes

2) Freezing
Ice cream and other frozen dairy products are frozen as part of the manufacturing
process and stored at low temperatures in the frozen state. freezing kills few microorganisms

3) Use of Preservatives
The use of preservatives in dairy products is permitted to only a limited extent. The use of sorbic
or propionic acid permitted for some hard and processed cheese to prevent the surface growth
of molds. High concentration of sugar is inhibitory to the growth of bacteria.

RICE (SAPNA)
RICE

Rice is the seed of the grass species Oryza sativa (Asian rice). The name wild rice is
usually used for species of the genera Zizania and Porteresia, both wild and
domesticated, although the term may also be used for primitive or uncultivated varieties
of Oryza.

As a cereal grain, domesticated rice is the most widely consumed staple food for over
half of the world's human population, especially in Asia and Africa. It is the agricultural
commodity with the third-highest worldwide production, after sugarcane and maize.

Since sizable portions of sugarcane and maize crops are used for purposes other than
human consumption, rice is the most important food crop with regard to human nutrition
and caloric intake, providing more than one-fifth of the calories consumed worldwide by
humans. There are many varieties of rice and culinary preferences tend to vary
regionally.

SPOILAGE OF RICE

❖ HOW DOES IT SPOIL?

Moulds are the most important microbes associated with cereals during growth, harvest,
storage and shipping. They are divided into two groups:

● Field fungi which cause disease in the growing plants

● Storage fungi which can spoil the dried grains.

Field fungi need plenty of moisture for active growth, but storage fungi such as
Penicillium and Aspergillus can grow with much less. Fungal spores get into the
harvested crop from processing equipment and dust in the environment.

Good storage conditions are the key to keeping rice fresh as the spores only germinate
if the moisture, temperature and oxygen levels are just right. Moulds cannot grow in rice
grains kept at below 14% moisture. Warmth also encourages fungal growth.

Spoiled rice grains can be discoloured, smell "off" and lose their goodness. Once they
have started to break down, a wide range of other microbes complete the process of
decay.

❖ SHELF LIFE OF DRY RICE

The shelf life of dry or uncooked rice varies depending on the type of rice. Although
there are many types of rice, the main difference when it comes to shelf life is between
white and brown rice. Because brown rice is not milled or polished, it has a higher oil or
fat content. Therefore, it may become rancid more quickly than white rice. Still, both
types of rice are considered shelf-stable when dry, which means that they can be safely
stored at room temperature.

White rice: 2 years

Brown rice: 3 to 6 months

❖ COOKED RICE

Contrary to dry rice, cooked rice’s shelf life is virtually the same for all types of rice.
Once cooked, rice may keep its flavor, texture, and quality for 3 to 4 days in the
refrigerator, although some claim it may last a whole week. You may also freeze cooked
rice for up to 8 months

Meat (darshana)

MEAT SPOILAGE
• Raw meat is subject to change by its own enzymes and microbial action and its fat
may be oxidized chemically.

• Autolysis changes include some proteolytic action on muscle and connective tissue
and slight hydrolysis of fats. • The defect caused by excessive autolysis has been called
“souring”

Types of Spoilage of Meats Spoilage under

1)Aerobic conditions

2)Anaerobic conditions

Spoilage under Aerobic conditions

• Under aerobic conditions bacteria may cause the following-

• Surface slime – which may be caused by species of Pseudomonas, Acinetobacter,

Moraxella, Alcaligenes, Streptococcus, Leuconostoc, Bacillus, and Micrococcus

• It is an early indication of spoilage, often observed before expiry date.

Spoilage under anaerobic conditions

• Facultative and anaerobic bacteria can able to grow within the meat under anaerobic
conditions and cause spoilage

. • Following changes occurs in such conditions • Souring • Putrefaction • Taint

Souring – it imparts sour taste to meat due to acids such as formic, propionic, acetic etc.
meat’s own enzymes are responsible for it .

•Putrefaction-true putrefaction is the anaerobic decomposition of protein with the

production of foul smelling compound such as hydrogen sulfide, indole, ammonia,
amines due to species Clostridium

• Taint - Taints” or undesirable odors and tastes, that appear in a meat

Changes in color of meat pigment- The red color of meat, called “bloom”, may be
changed to shades of green, brown, gray as result of the production of oxidizing
compounds . e.g. hydrogen peroxides, hydrogen sulfide. •Lactobacillus and
Leuconostoc are basically responsible

•Changes in fats:- The oxidation of unsaturated fats may take place chemically in air
and may be catalyzed by light and copper. e.g. oxidative rancidity

•Pseudomonas and Achromobacter are responsible for oxidative rancidity or by yeast.

Preservatives

Types of Preservation Techniques of meat

1. Freezing

2. Chilling

3.Canning

4.Drying

5.Salting

6.Irradiation

7.Dehydration

8.Smoking
CHOCOLATES (Rachel)
Chocolate originates from the processing of cacao beans. Cocoa beans are the seeds of the tree
Theobroma cacao and they are in pods surrounded by sterile pulp. The beans must be removed
from the pods, fermented, dried, roasted, ground, and pressed to be converted to liquid cocoa
mass. The finished chocolate product is produced by combining a mixture of one or more cocoa
nibs, cocoa mass, cocoa press cake, and cocoa powder including other ingredients or flavoring
agents.

The contents of the cocoa pods are scooped out and set in heaps where microbes occurring
naturally on the plant cause a fermentation which lasts for 7 days. The beans are turned daily
to let in air. The fermentation process is complex and involves a succession of microbes,
starting with yeasts, continuing with bacteria and finishing with moulds.

Over 30 different bacteria have been found in fermentations. The alcohols, acids and heat
formed during fermentation induce complex biochemical reactions inside the beans.
Unfermented beans do not produce chocolate flavour and scientists have been unable to
replicate the complicated biochemistry that takes place on the farm in the laboratory.
Chocolate is a food which can only be made with the help of microbes.

How are they spoiled?

Chocolate does not spoil due to its low water content, although moulds can develop inside
the packaging if it gets damp. The same is true of cocoa powder. Chocolate is an ingredient
of many confectionery products and desserts which can be spoiled by different
micro-organisms according to their content. The fillings of chocolates can sometimes
ferment due to yeast growth – leading to the sweets bursting. Other reasons are;

● The soil and air

● the surface of pods and the hands and tools of harvesters.
● the processing and storage conditions
● poor hygienic handling
Food poisoning due to eating chocolate has been reported. Salmonella has been found in
cocoa powder where it can survive for long periods, but most cases are due to
contamination of the product during processing and packing. It is therefore important to
use the highest standards of hygiene and quality assurance during chocolate and
confectionery manufacture.

Spoilage of chocolate
● Microorganisms found in fermenting cacao included yeasts- Kloeckera,
Candida,and Schizosaccharomyces; acetic acid bacteria – Aerobacter rancens.
Aerobacter xylinum. lactic acid bacteria – Lactobacillus collinoides, and Lb. mali;
and Bacillus species – Bacillus cereus. B. licheniformis, etc. ; mold- Aspergillus
fumigatus, Aspergillus niger, etc.
● The subsequent processing steps of the roasted beans, nibs, or liquor such as
milling and refining, mixing, tempering, or molding influence the final flora of
chocolate.
● However, changes in the microbial population will be influenced by the addition
of ingredients such as milk powder, sugar, nuts, or dried fruits.
● Owing to the inherent low water activity (0.4-0.5) of chocolate it is unlikely to
support the growth and proliferation of spoilage-causing and pathogenic
microorganisms.
● However, the chocolate melts when stored in an undesirable condition that
makes it prone to spoilage-causing and pathogenic microorganisms.
● The bacterial that are found in chocolate are Bacillus spp (Bacillus cereus, B.
licheniformis, B. coagulans), Brevibacillus Agri, Alicylobacillus acidocaldarius, and
Paenibacillus cokkii.
● Some xerophilic fungi that are found in chocolate are Bettsia alvei (teleomorph of
Chrysosporium farinicola) and Chrysosporium xerophilum from spoiled hazelnut
chocolate, Neosortorya glabrafrom spoiled chocolate, and Chrysosporium farinicola
from chocolate.
● The pathogenic that are found in chocolate are Salmonella, E. coli, and Listeria
monocytogenes.
● The defects caused by spoilage-causing microorganisms are
○ Soapiness is a defect observed in unsweetened chocolate
○ High levels of lipolytic enzymes from Bacillus spp. or molds.
Spoilage Of Wine ( Asmitha)

● The association of microorganisms with the fermentation of alcoholic beverages dates

back to Biblical times. The first observation of microbes in fermenting wine was made
possible by the development of the microscope by Antonie van Leeuwenhoek in the
mid-1600's, and the microbiology of wine was explained in the 1850's when Louis
Pasteur observed the conversion of grape juice into wine by the action of yeast.
● There are three stages at which microorganisms can enter the winemaking process and
exert an influencing effect on the qualiy of the end product. The first stage involves the
raw material. The second stage of spoilage may occur durind fermentation. The third
stage at which the product may be susceptible to spoilage is post-fermentation.
● Lactic acid bacteria, especially Oenococcus oeni, contribute positively to wine sensory
characters, but other species, such as Lactobacillus sp. and Pediococcus sp can
produce undesirable volatile compounds.

Bacterial wine spoilage

● Many secondary metabolites produced by bacteria are volatile and potentially affect wine
sensory qualities; this review will focus on undesirable flavour compounds.
● Consequences of bacterial wine spoilage include mousy taint, bitterness, geranium
notes, volatile acidity, oily and slimy-texture, and overt buttery characters.

Signs of Wine Spoilage

Below are some of the signs of wine spoilage to be aware of:
● A noticeable brown colour to the wine
● Mouldy taste
● Vinegar or acidic taste Incomplete seals on the bottles of wine
● A mildewy, musty or sulfur aroma coming from the wine
● An unwanted biofilm on the wine

Causes for Wine Spoilage

● Over-oxidation is one of the causes of wine spoilage. While a certain amount of oxidation
has to happen during the winemaking process, if the wine is overly exposed to oxygen it
can cause spoilage to occur. The colour of the wine will be one of the clues to this with
both red and white varieties. Red wines can even turn brown and whites can turn as dark
as gold-brown.
 ● Another cause of spoilage can be the development of Brettanomyces in your facility. This
is a type of yeast that has the potential to ruin your wine since it produces volatile phenol
compounds. The telltale sign of this cause is a barnyard aroma.
● Storing wine at improper temperatures also can cause the wine to spoil.
● Improper sealing of the wine

anEgg

Egg yolks and whole eggs store significant amounts of protein and choline,[2][3] and are
widely used in cookery.Despite the nutritional value of eggs, there are some potential
health issues arising from cholesterol content, salmonella contamination, and allergy to
egg proteins.The egg has three main components: shell (11%), egg white (58%), and
yolk (31%).

Contamination of egg

Most freshly laid eggs are sterile, at least inside, but the shells soon become contaminated by faecal
matter from the hen, by the cage or nest, by wash water if the eggs are washed, by handling, and
perhaps by the material in which the eggs are packed. The total number of microorganisms per shell
of a hen's egg has been reported to range from 102 to 107 with a mean of about 105. The types of
microorganisms recovered from the shell are diverse. Salmonella species may be on the shell or in
the egg as laid, build up during processing, and appear in significant numbers in frozen or dried
eggs.

Preservation

Eggs have several ways of protecting itself from microbial spoilage. Shell and underlying membrane
serve as first line of defence to prevent entry of microorganisms. In addition to physical barrier, egg
albumin is not suitable growth medium and discourage growth of many microorganisms.Despite
physical barrier and other anti-microbial factors, many microorganisms can invade and cause
spoilage of egg.'
Therefore, following methods are employed for its preservation:
1. Asepsis
II. Removal of microorganism
iii. Use of heat
iv. Preservation by low temperature
v. Preservation by drying
vi. Preservation by chemical preservative

Spoilage of egg

a. Non-microbial spoilages
 ● The water content and gases get evaporated through the pores of
eggshells resulting in a decrease in weight.The egg float, when placed
on the water as carbon dioxide is lost through the pores of the shell
and oxygen, gets into the egg that creates an air bubble inside.
● The evaporation of carbon dioxide and water content through eggshell
pore leads to increases in the pH of the albumen to an alkaline state
(7.6-9.5).
● The content of albumen and yolk gets mixed leading to the mottling of
yolks.

b.Microbial spoilages

Tasks to be accomplished by casual organisms to cause spoilage.

1. Contaminate the shell.

2. Penetrate the pores of the shell to membranes.

3. Grow through shell membranes to reach white.

4. Grow in egg white to reach egg yolk.

Time taken to penetrate varies with organisms and temperature.

In general, more spoilage is caused by bacteria than by molds.

c.BACTERIAL SPOILAGE OF EGGS

Bacteria need to overcome the antibacterial properties of albumen to cause the spoilage of
eggs.Also they use the protien complexes as a source of nitrogen for growth.

Bacterial spoilage is called as ROTS

1. GREEN ROTS

2. COLOURLESS ROTS

3. BLACK ROTS

4. PINK ROTS

5. RED ROTS
d.FUNGAL SPOILAGE OF EGGS

Spoilage of eggs by fungi goes through stages of mold growth. The stages give the defects their
names. They are of two types.

1. Pin spot molding.

2. Fungal rotting.

Pencillium, Clodosporium, Sporotrichum, Mucor, Alternaria and Botrytis.

Conclusion

The main concern regarding to food safety of eggs is related to the presence of pathogenic
microorganism.food preservation that minimize the likelihood of outbreaks of food poisoning leading
to improvements in food safety are of great importance. The new technologies are efficient in
reducing the microbial load, if well used, cause minor alterations in the nutritional and organoleptic
properties, contributing to the offer of a fresher product, besides being safe from the microbiological
point of view