Food spoilage is a natural process that occurs due to various factors. Knowing the causes of food spoilage can help prevent foodborne illnesses. The factors that affect food spoilage include:
-
Microorganisms: Many types of microorganisms can cause food problems. Pathogenic microorganisms, which can cause food-borne illness, grow best at room temperatures (60-90°F), but most do not grow well at refrigerator or freezer temperatures. Spoilage microorganisms, including some kinds of bacteria, yeasts, and molds, can grow well at temperatures as low as 40°F. When spoilage microorganisms are present, the food usually looks and/or smells awful.
-
Enzymes: Enzymes in food can cause spoilage. Bruises and cracks on raw produce leave areas where microorganisms can easily grow. Improperly packaged foods, dented cans, and broken packages provide places for microorganisms, air, light, and creatures to enter.
-
Air: Air can cause changes to food that can make it become rancid. Oxidation can occur, creating discoloration, flavor change, and even changing the nutrient content of the food.
-
Light: Light can cause changes to food that can make it become rancid. Oxidation can occur, creating discoloration, flavor change, and even changing the nutrient content of the food.
-
Insects, Rodents, Parasites, and Other Creatures: Physical damage, bruises, slices, or even parasites, rodents, and little creatures can bring unwanted visible damage to our food. When food is exposed through an opening in the skin or shows evidence of others indulging in your meal, then you can be sure it had been exposed to less desirable microorganisms.
-
Physical Damage: Physical damage, bruises, slices, or even parasites, rodents, and little creatures can bring unwanted visible damage to our food. When food is exposed through an opening in the skin or shows evidence of others indulging in your meal, then you can be sure it had been exposed to less desirable microorganisms.
-
Temperature: Temperature affects storage time, and food deteriorates faster at higher temperatures. The warmer it is, the faster microorganisms, enzymes, molds, and yeast are able to grow. By controlling the amount of time that food is between 60 and 90 degrees Fahrenheit, spoilage can be kept to a minimum. Time can be used as an indicator to remind us to throw out food products when they become out of date or have been sitting in the refrigerator too long.
To prevent food spoilage, it is important to store food properly, handle it gently, and ke...
