1| Page CONTENTS Food Spoilage 1 Get to Know FCS 4 May 2017 - Volume 2, Issue 5 FOOD SPOILAGE What is food spoilage? Food Spoilage is the process whereby food deteriorates to the point where it is not fit for human consumption. Various factors cause food spoilage, such as light, oxygen, heat, humidity, temperature, and spoilage bacteria of perishable foods. Causes of food spoilage? Foods are spoilt by the action of micro-organisms, enzymes and insects. 1. Micro-organisms: Micro-organisms responsible for food spoilage are: moulds, yeast and bacteria. Moulds grow in the form of filaments which form a tough mass. This tough mass is visible to the eye as `mould growth'. Moulds contain spores which, when dry, float through the air to find suitable conditions to start the growth cycle once again. The majority of moulds are not harmful. However, there are few moulds that can cause illnesses, especially if the person is allergic to moulds. The primary symptoms of eating mouldy food include nausea, stomach cramps, fever, diarrhoea and vomiting. FCS is on Social Media! Remember to like and follow us on LinkedIn and Facebook. Figure 1: Blue Mould on Tomatoes.
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CONTENTS
FoodSpoilage 1
GettoKnowFCS 4
May2017-Volume2,Issue5
FOODSPOILAGE
Whatisfoodspoilage?
FoodSpoilageis theprocesswherebyfooddeterioratestothepointwhereit isnotfit for human consumption. Various factors cause food spoilage, such as light,oxygen,heat,humidity,temperature,andspoilagebacteriaofperishablefoods.
Themajority ofmoulds are not harmful.However, there are fewmoulds that cancauseillnesses,especially ifthepersonisallergictomoulds.Theprimarysymptomsof eating mouldy food include nausea, stomach cramps, fever, diarrhoea andvomiting.
FCSisonSocialMedia!
Remember to like and follow us on LinkedIn and Facebook.
Figure1:BlueMouldonTomatoes.
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Yeastsaretinyorganismswhicharenotvisibletothenakedeye.Theymultiplyveryfastandcausefermentationbyactingoncomponentsoftheperishablefoodssuchas fruit juices and syrups. There are two types of yeasts: trueyeastandfalseyeast.During true yeast fermentation, sugarspresent in foodsmetaboliseand produce alcohol and carbon dioxide gas. This process is also known asfermentation.Falseyeastgrowsasadryfilmonafoodsurface.Falseyeastoccursinfoodsthathaveahighsugarorhighacidenvironmentforexample:fruit,tomatoes,jams,fruitjuices,syrups,molasses,honey,jelliesandpickles.
Bothyeastsandmouldscaneasilybedestroyedbyheat.
Bacteriaareunicellularmicroorganismsandgrowunderawidevarietyofconditions.Bacteria generally prefer low acidic foods such as vegetables and meat, and can grow and develop rapidly between 20°C and 53°C. In order to destroy bacterialspores in a relatively short period of time, low acid foods must be exposed to116°Cfortheappropriatelengthoftime.
1. Enzymes:2. EnzymesEnzymes are proteins present in living cells. The life of living cells dependson thechemical reactions activated by these enzymes. The cause of food spoilage in anappleusuallyoccursduetothechemicalreactionsincuttingapples;acolourchangeoccurs (green to brown) while a tomato develops a black scum after processing.Enzymes are active from 0°C to 60°C (optimum temperature: 37°C). Additionally,Enzymes are inactivatedby temperatures above 80°C. Therefore, it is beneficial toheat foods to temperatures which inactivate the enzymes to prevent anydeteriorationoffoods.
