What is food spoilage?
Food spoilage means the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat.
Causes of the spoilage of foodthere are three types of microorganisms that cause food spoilage -- yeasts, moulds and bacteria
Yeasts growth causes fermentation which is the result of yeast metabolism. There are two types of yeasts true yeast and false yeast. True yeast metabolizes sugar producing alcohol and carbon dioxide gas. This is known as fermentation. False yeast grows as a dry film on a food surface, such as on pickle brine. False yeast occurs in foods that have a high sugar or high acid environment.
Moulds grow in filaments forming a tough mass which is visible as mould growth Moulds form spores which, when dry, float through the air to find suitable conditions where they can start the growth cycle againMould can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating mouldy food will be nausea or vomiting from the bad taste and smell of the mouldy food. Both yeasts and moulds can thrive in high acid foods like fruit, tomatoes, jams, jellies and pickles. Both are easily destroyed by heat. Processing high acid foods at a temperature of 100°C (212°F) in a boiling water canner for the appropriate length of time destroys yeasts and mouldsBoth yeasts and moulds can thrive in high acid foods like fruit, tomatoes, jams, jellies and pickles. Both are easily destroyed by heat. Processing high acid foods at a temperature of 100°C (212°F) in a boiling water canner for the appropriate length of time destroys yeasts and mouldsBoth yeasts and moulds can thrive in high acid foods like fruit, tomatoes, jams, jellies and pickles. Both are easily destroyed by heat. Processing high acid foods at a \\
temperature of 100°C (212°F) in a boiling water canner for the appropriate length of time destroys yeasts and mouldsBoth yeasts and moulds can...