FOOD SPOILAGE

(c)PDST Home Economics

ES OF FOOD SPOILAGE

• 1. Moisture loss
• 2. Enzyme action
• 3. Microbial contamination
 1. SPOILAGE BY MOISTURE
LOSS

• Mainly affects fruit and vegetables.

• After harvesting they can no longer get water from the
soil.
• Moisture is lost through skins and leaves.
• Causes wrinkling, shrinkage and limpness.
 2. ENZYME ACTION

• Ripening
Enzymes cause food to ripen, then become over-ripe and
eventually decay. Starch changes to sugar, colour
changes and texture softens.

• Browning
When certain foods are cut and the surface exposed to
air, enzymes cause them to turn brown. e.g. apples,

• Enzymatic rotting
Enzymes in fish cause deterioration even at low
temperatures.
 CONTROLLING ENZYMATIC
SPOILAGE
• Inactivated by heating - cooking, canning.

• Cold temp slows action - cool storage.

• Enzymes in vegetables work at low temperatures so

they must be blanched before freezing.

• Acid inactivates enzymes - lemon juice used to stop

browning.

• Sulphur dioxide stops enzymatic spoilage.

 3. MICROBIAL
CONTAMINATION

• Yeast, mould and bacteria are the microbes that

cause food spoilage.
• Food at the optimum temperature is the ideal place
for microbes to grow.
• Yeast and mould spoil the outside of food and can be
seen.
• If the food is eaten it will probably be harmless,
unless they make mycotoxins.
• Bacteria cause spoilage by making toxins in food - not
visible.
• Souring bacteria spoil milk, yoghurt & cream.
 FOOD POISONING

3 types

• 1.Chemical –Caused by pesticides, antibiotics, metals.

• 2.Biological – Caused by toxins naturally present in
food e.g. red kidney beans, green potatoes.
• 3.Bacterial - Caused by pathogenic bacteria in food
 SYMPTOMS

• Abdominal cramps
• Nausea
• Vomiting
• Diarrhoea
• Fever
• Loss of appetite

Don’t eat for 24 hours. Drink cooled boiled water.

BACTERIAL FOOD
POISONING
2 types

• 1. Toxic
• 2. Infectious
(H) 1. TOXIC BACTERIAL FOOD
POISONING

• Caused by eating food containing toxins.

• Exotoxins are made by bacteria in the food before

and after it’s eaten.

• Exotoxins are difficult to destroy - must be boiled

for 30minutes.

• Symptoms develop quickly - within a few hours of

eating the food.

• Exotoxins are made by Staphylococci, Clostridium

botulinum.
 (H) 2. INFECTIOUS BACTERIAL
FOOD POISONING
• Caused by eating food containing large numbers of
pathogenic bacteria that produce endotoxins.

• The endotoxins are released when the bacteria die in your

intestine.

• Endotoxins are easily destroyed by normal

cooking/heating of food.

• Symptoms take longer to occur - over 12 hours.

• Salmonella and listeria cause infectious food poisoning.

 (H) HIGH RISK FOODS

• Liquid protein foods.

• Milk, cream, eggs.
• Meat, poultry, fish.
• Meat dishes e.g. pies, gravies.
• Soups and stocks.
• Egg dishes e.g. custard, mayonnaise.
• Reheated dishes.