In this article we will discuss about the spoilage of non-canned and canned foods. Spoilage of Non-Canned Foods: Spoilage of Canned Foods: Canned foods may spoil either due to biological or chemical reasons. We would discuss only the biological spoilage as it is the point at issue. Biological spoilage of canned foods: Biological spoilage of canned foods occurs due to [...]
In this article we will discuss about the bacterial and non-bacterial fermented food items. Bacterial Fermented Food Items: Important food items produced in whole or in part by bacterial fermentations are sauerkraut, pickles, sausage, olives, etc. for humans and ensilage for animal fodder. Lactic acid bacteria are mainly responsible for the desirable type of fermentation (lactic acid fermentation) required for [...]
The following points highlight the two main factors that lead to the spoilage of food. The factors are: 1. Storage Conditions 2. Food's Own Chemical Properties. Factor # 1. Storage Conditions: Temperature and oxygen are considered two most important factors that invite microbial contamination resulting in spoilage of foods in storage conditions. 1. Role of temperature: Foods stored at below [...]