FOOD SPOILAGE

Food spoilage means the original nutritional value, texture, flavor of the food are damaged, the food
become harmful to people and unsuitable to eat.

Food spoilage can be the result of:

Insect damage

Physical injury

Enzymatic degradation

Microbial activity 5

Main causes of food spoilage

Physical changes

aw, temperature, mechanical effects

Caused by the inappropriate transport, handling and storage

Biological factors

Microbiological

Bacteria, yeasts, moulds (most common)

Microbiological

Rodents, insects, birds, parasites

Chemical, biochemical factors

Non-microbial or enzymatic changes usually involving oxygen ® oxidation processes (e.g., rancidity of
fats and oils)

Activity of endogenous tissue enzymes (food of vegetable or animal origin) 6

Effects of food spoilage

Changes in nutritional value

Decomposition of proteins, carbohydrates, vitamins

Changes in organoleptic features

Color, flavor, taste, unpleasant odor

Unwholesome effects

Biogenic amines, toxins,

Metabolites of microorganisms
Pathogen microbes

Spoilage Signs

Odor: – Breakdown of proteins (putrefaction) e.g. “rotten egg” smell

Sliminess - Primarily due to surface accumulation of microbial cells and also be a manifestation of tissue
degradation

Discoloration – Mould on bread, blue and green mould on citrus fruit and cheese 8

Souring – Production of acid e.g. sour milk from production of lactic acid

Gas formation – Meat becomes spongy – Swollen or bubbling packages and cans

Two types of Spoilage:

Microbial spoilage

Non- Microbial

Based on rate of spoilage

 Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables
 Semi perishable – Potatoes, some apple varieties, nutmeats
 Stable or non-perishable – Sugar, flour, dry beans

Physical spoilage

Moisture loss or gain

Chemical spoilage

Oxidation of fat

Browning of fruits and vegetables

Microbial spoilage

Growth of microorganisms

Enzyme production

Microbial spoilage of food

Bacteria, yeasts and moulds are the major causes of food spoilage.

They produce various enzymes that decompose the various constituents of food.

Moulds are the major causes of spoilage of foods with reduced water activity. e.g. dry cereals and cereal
product

Bacteria spoil foods with relatively high water activity such as milk and products.

Sources of microorganisms in food

The primary sources of microorganisms in food include:

 Soil and water

 Plant and plant products
 Food utensils
 Intestinal tract of man and animals
 Food handlers
 Animal hides and skins
 Air and dust

Factors affecting microbial growth

(a) Intrinsic factors:

These are inherent in the food. They include:

 Hydrogen ion concentration (pH),
 Moisture content,
 Nutrient content of the food,
 Antimicrobial substances ad
 Biological structures.

(b). Extrinsic factors

Are factors external to the food that affects microbial growth.

They include:

1. Temperature of storage,

2. Presence and concentration of gases in the environment

3. Relative humidity of food storage environment.

Microbial spoilage – how does it manifest itself?

Visible growth

Gas production

Slime

Off-flavors

Sequence of events in food spoilage

1. Microorganisms have to get into the food from a source

2. Food environment should favor the growth of microbes
3. Food need to be stored under the growth condition for a sufficient length of time
i. To allow sufficient number necessary to cause spoilage or changes in food.
ii. To allow the produced enzyme to spoil the food. 21

SPOILAGE CAN LEAD TO

Food Poisoning

When someone gets sick from eating food or drink that has gone bad or is contaminated.

There are two kinds of food poisoning: poisoning by toxic agent or by communicable agent.

FOOD PRESERVATION

Food preservation is the process of treating and handling food , with an aim to stop or slow down its
spoilage while maintaining its nutritional value, texture, and flavor. • Food preservation methods either
kill microbes or prevent their growth.

Food preservation principles

Two general principles are employed in food preservation.

Inhibition principle

In this principle, food preservation is achieved by inhibition of growth and multiplication of

microorganisms.

Killing principle

In this principle, spoilage microorganisms are destroyed (Killed) in the food, and the food protected
against subsequent contamination by being enclosed in an air tight container. 46

Some methods are:

1. Boiling
2. Dehydration
3. Refrigeration & freezing
4. Canning
5. Using chemical preservatives
6. Using Salt, sugar, oil, or vinegar
7. Pasteurization

How to reduce food spoilage

1. Remove expired or spoiled food

2. Store food in the right parts of your refrigerator
3. Prevent mould growth in the refrigerator
4. Keep some foods separate to prevent spoilage