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Category: Seminar Material

MICROBIAL FOOD SPOILAGE DISORDER (DISEASE) AND ITS CONTROL

ABSTRACT/DESCRIPTION


Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life span. Other food can be kept for a considerably longer time but decomposes eventually. Enzymes can bring about destruction of polymers in some foods while chemical reactions such as oxidation and rancidity decompose others but the main single cause of food spoilage is invasion by microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a furry growth covers the food and it becomes soft and often smells bad. Bacterial contamination is more dangerous because very often food does not look bad even though severely infected, it may appear quite normal. The food industry has adopted methods to minimize spoilage with the use of natural preservatives, novel processing systems, refrigeration, packaging material and, more recently, management systems. Following the steps to Food Safety (Clean, Separate, Salting, Cook, and freeze) to prevent food spoilage and reduce your risk of foodborne illness should be done at all cost especially with the perishable food like tomatoes, fish, meat. Non perishable food like Fruits on the other hand should be washed properly and possibly freeze to remove any trace of dirt in the them and also to prevent them from coming back again.

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