3.

1 BIOCHEMISTRY
OF FOOD
SPOILAGE
(3.1.1 Factors causing food
spoilage during food
ripening, vegetable
maturation and their control)
 He may live without books- what is
knowledge but grieving.
He may live without hope- what is hope
but deceiving.
He may live without love- what is passion
but
pining.
But show me the man who can live
without EATING!
 FOOD SPOILAGE

Food spoilage is the process in

which food deteriorates to the in
point
which it is not edible to humans or its
quality of edibility becomes reduced.
As a result abnormal colors, off flavors
or other alterations develops.
 CAUSES

1) PHYSICAL SPOILAGE
2) BIOLOGICAL SPOILAGE
-Micro biological
-Macro biological
3) BIOCHEMICAL
SPOILAGE
- Enzymatic reactions
- Non enzymatic
reaction
4) CHEMICAL SPOILAGE
 PHYSICAL

SPOILAG
Caused
handling
E
by the inappropriate
and storage.
transport,

Food spoilage can be caused by physical

factors, such as temperature, moisture and
pressure acting upon the foods.
ACTION OF
MICROORGANISMS
Bacteria and fungi are the
principal
types
of microorganisms that cause
food spoilage when the
conditions for their growth
are appropriate.
The typical
microorganisms that spoilag
cause food
bacteria e
are
Lactobacillus), yeast (e.g.
(e.g
Saccharomyces s ,.,
).
ACTION OF
MACROORGANISMS
Food are mechanically
damaged by insects,
rodents, worms, etc.

For example: The hole on

the surface of tomatoes,
cucumber, brinjal indicate
that they are harboring
larvae of insects.
 ENZYMATIC
SPOILAGE
Enzymes are large protein molecules that act as biological
catalysts, accelerating chemical reactions without being
consumed.

After the harvesting of fruits, enzymes remain active within

the cells. They continue to catalyse the biochemical processes
of ripening and may eventually lead to rotting.
E.g.: banana.
 NON ENZYMATIC
SPOILAGE
The Maillard Reaction (also known as browning) is a type of non-
enzymatic browning which involves the reaction of simple sugars
(carbonyl groups) and amino acids (free amino groups).
Non enzymatic browning causes spoilage during the storage of dry
milk, dry whole eggs and breakfast cereals.
fo
o
FOOD PRESERVATION
METHODS
1) FREEZING AND CHILLING

2) THERMAL PROCESSING

3) FOOD IRRADIATION

4) DEHYDRATION

5) NATURAL AND CHEMICAL

PRESERVATIVES
 FREEZING AND
CHILLING
CHILLING
The life of many foods may be
increased by storage at
temperatures below 4° C.
Freezing
The freezing of food involves
lowering its temperature below
0° C resulting in the gradual
conversion of water present in
the food into ice.
 THERMAL PROCESSING
Heat is effective in destroying vegetative cells.
However excessive bring about undesirable
changes.
1) Canning
2) Blanching
3) Pasteurization
4) Sterilization
 FOOD IRRADIATION

Food irradiation involves the use of either

high-speed electron beams or high-energy
radiation (e.g., X rays and gamma rays).
Radiation destroys microorganisms by
changing the structure of cell membranes.
 DEHYDRATION

-The water content of foods can

be
controlled removing wate
by through dehydration. r
of moisture content producedLos by
drying results in increased s
concentration of nutrients in the
remaining food mass.

-Reduces the bulk weight.

 NATURAL AND CHEMICAL
PRESERVATIVES

Food preservatives are substances which under

certain conditions delay the growth of
microorganisms without necessarily destroying
them.
NATURAL PRESERVATIVE- salt, sugar, vitamins C.
CHEMICAL PRESERVATIVE –
benzoic acid, butylated hydroxyanisole
(BHA).
 References

-INDUSTRIAL MICROBIOLOGY BY A H PATEL

-FUNDAMENTAL OF MICROBIOLOBY
BY EDWARD ALCOMO (4TH EDITION)
-www.britannica.com
THANK
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