In this article we will discuss about the reason for the spoilage of canned foods, explained with the help of suitable diagrams. If a canned food contains viable micro-organisms capable of growing in the product at ambient temperatures, then it will spoil. Organisms may be present as a result of an inadequate heat process, under processing, or of post process [...]
Get the answer of: Why is Food Preservation done? From the earliest times, storage of stable nuts and grains for winter provision is likely to have been a feature shared with many other mammals but, with the advent of agriculture, the safe storage of surplus production assumed greater importance if seasonal growth patterns were to be used most effectively. Food [...]
According to the Oxford English Dictionary to spoil is to 'deprive of good or effective qualities'. When a food is spoiled its characteristics are changed so that it is no longer acceptable. Such changes may not always be microbiological in origin; a product may become unacceptable as a result of insect damage, drying out, discolouration, staling or rancidity for instance, [...]