Food spoilage

Definition
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Food spoilage can be defined as a disagreeable change in a food's normal state. NOT acceptable for human consumption and for food industrial usage Such changes can be detected by smell, taste, touch, or sight (disgusting).
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Food safety food quality

Classifications of food spoilage

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Stable or non perishable foods (sugar, flour, dry beans) Semi perishable foods Foods handled and stored properly remain unspoiled for long period (potatoes, apples) Perishable foods Spoil readily without special preservative methods (fish, meat, eggs, milk)

Main causes of food spoilage

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Physical changes
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aw, temperature, mechanical effects Caused by the inappropriate transport, handling and storage Microbiological
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Biological factors
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bacteria, yeasts, moulds (most common) rodents, insects, birds, parasites

Macrobiological
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Chemical, biochemical factors

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non-microbial or enzymatic changes usually involving oxygen oxidation processes (e.g., rancidity of fats and oils) activity of endogenous tissue enzymes (food of vegetable or animal origin)

Consequences/effects of food spoilage

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changes in nutritional value

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Decomposition of proteins, carbohydrates, vitamins colour, flavour, taste, consistency mucilaginous surface, unpleasant odour, Biogenic amines, toxins, Metabolites of microorganisms Pathogen microbes

changes in organoleptic features

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unwholesome effects
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Sources of microbial spoilage

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Ubiquiter microorganisms
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Can originate from: natural habitat of microorganisms; e.g. soil, water, air,

Special sources contamination

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Spoiled raw materials Food waste Biofilm on the surface of equipments Human personal hygiene

Ubiquiter microorganisms
natural habitat of microorganisms is the soil (except for pathogen bacteria) Way of contamination of animals and plants can be direct from soil or indirect by water or air Related microorganisms:
Gram (-): Pseudomonas, Acinetobacter, Alcaligenes, Enterobacter spp.; Gram (+): Micrococcus, Arthrobacter, Streptomyces spp.; Aerobic and anaerobic sporoforms: Bacillus, Clostridium

Ubiquiter microorganisms
Microorganisms can contaminate the surface of plant or fur and skin of animals These are not harmful for plants or animals, but after harvesting or slaughtering can cause spoilage during storage of products (Micrococcus, Lactobacillus spp.). Meat products also can be contaminated by microorganisms from mouth (Streptococcus spp.) or from the gastrointestinal tract (Bacteroides, Eubacterium, Clostridium spp)

Special sources contamination

Surfaces of equipment, instruments, utensils, the wall and floor surfaces,
Inappropriate hygiene of plant Food waste resulting a specified, adapted micro-flora typical to plant and products

Spoiled raw material

Plant: mechanical lesions during the harvesting, transport can enhance the penetration of microbes into the deeper tissues Animal: contaminated mainly during slaughter

Rodents, insects (fly, fruit fly, bee, wasp) can contaminate the products during storage and processing

Characteristic of microorganisms
Reproductive potential
Among optimal circumstances the fastest The fastest growing microbe becomes dominant (mainly bacteria, but )

Metabolism, nutrient requirements

Substrate metabolism in cells metabolites (useful or harmful) The process is influenced by the environment (presence/absence of oxygen, available nutrients)

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Intrinsic factors water Water content of foods is quite high: activity

Meat, egg: > 70% Milk, fruits, vegetables: >80%

For microbes only the free water is available (free water content is characterized by the aw) The minimal aw is the limit to microorganisms for growth/reproduction Bacteria: highest water requirement (>0.91aw) Yeasts: water requirement is lower than the bacteria (0.88aw) Moulds: low water requirement (>0.78aw)

Minimum water activity requirement of microorganisms

Group of microorganisms Minimum aw of growth _______________________________________________________ Most Gram-negative bacteria 0.97 Most Gram-positive bacteria 0.90 Halophilic bacteria 0.75 Most yeasts Osmophilic yeasts 0.88 0.62

Most filamentous fungi 0.80 Xerotolerant fungi 0.71 Xerophilic fungi 0.61 Xeromyces bisporus 0.60 _______________________________________________________

Water activity of some foods

Food Fresh vegetables, meat, milk, fish Cooked meat, bread Cured meats, ham, cheese Dry cheese, salami Flour, rice, beans, cereals Jams Dried fruits, caramels Spices, milk powder aw 0.98< 0.95 0.98 0.91 0.95 0.87 0.91 0.80 0.87 0.75 0.80 0.60 0.75 0.20 0.60

Intrinsic factors

water activity tolerance: aw=0,7 food is sufficiently protected from spoilage Microorganisms growing in the food change the level of available moisture by release of metabolic water
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moulds can destruct the tissues water available to yeasts and bacteria

Intrinsic factors water activity

If we want to ensure the safe storage life the aw has to be reduced under 0.7 Water content of dried foods belonging to aw of 0.7:
Food Milk powder (whole) Skim milk powder Cocoa Dried meat, fish Dried whole egg Dried/dehydrated vegetables Dehydrated stock Dehydrated fruits Maximal water content % 7-10 10 7-10 10 10 12-22 13-21 18-25

Factors affecting microbial spoilage

Intrinsic factors of foodstuffs Physical-chemical properties: aw, redox circumstances, pH, Chemical composition: Nutrient materials, vitamins, inhibitors Biological structure Extrinsic factors of foodstuffs Temperature, humidity, atmosphere composition Processing effects Hygiene, cleaning, disinfections Implicit parameters Interactions of microorganisms Reproductive potential

Factors affecting the moisture/water requirements of organisms

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Nutritive properties of the substrate pH Content of inhibitory substances Availability of free oxygen Temperature

Influence of aw on the growth and toxinproduction of moulds

Min. aw Mycotoxin Aphlatoxin Microbes Growth 0,78-0,84 0,77 0,82-0,85 0,81 Toxinproduction 0,83-0,87 0,85 0,87-0,90 0,95

Aspergillus flavus Aspergillus ocraceus Penicillium cyclopium Penicillium expansum,

Ochratoxin

Patulin

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Intrinsic factors: pH and buffering capacity

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pH of foods: mostly acidic (pH=4-7) Most of the bacteria are inhibited under pH 4 Yeast and moulds can tolerate the lower pH
Min. pH Opt. pH 6.5-7 5 7-8 5 5 Max. pH 8-9 6-9 10-11 8-9 9-10

Most of the bacteria Acidophil bacteria (Lactobacillus spp,

Acetobacter, spp., Clostridium butyricum,

4-4.5 3-4 5 2.5-3 2

Alkalinetolerant bacteria (Vibrio spp.) Yeast Mould

pH and buffering capacity

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The pH of food can be effective also against the activity of pathogens pathogens: q Staph. aureus no toxin production < pH=4.5 q Salmonella no growth pH 3.8 ( pH 4.5) q Clostridium botulinum: no growth 4.5
acids (non-dissociated form) antimicrobial effect, preservative function (e.g. benzoic acid, sorbic acid, ) q spoilage (pickled cabbage, cucumber) meat ageing: mammals pH=5,5
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fish pH 6,2-6,5 moulds: aphlatoxin 3,3 also! high pH is also not tolerable for microbes, but: Pseudomonas, Vibrio spp. eggs CO2 lost pH9

DFD pH>6,0

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Redox circumstances redox potential

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Redox circumstances can be characterized by the redox potential (Eh) depending on the presence/and concentration of oxidizing and reducing agents The Eh is also influenced by the redox-capacity of the product resistance against the change of redox potential Also remarkable factor, that the product in what rate can be impregnated by air (minced meat) Redox potential requirements for microorganisms: q Aerobic microbes: 300mV q Anaerobic microbes: -300mV Redox potential of foods: Plant origin: 300-400mV Meat, meat products, cheese: -20 to -200mV (e.g. minced meat: -200 +200mV

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Composition of foods
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nutrients necessary for microbial growth foods rich in protein putrefaction foods rich in carboydrates fermentative spoilage Limiting factor: vitamins fruits low vitamin B content mostly moulds and yeasts, as spoilage organisms (they can synthetize them)

Composition of foods - Inhibitory substances

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Originally presented in the food, added purposely or accidentally, or developed by growth of microorganisms or by processing methods q Natural:
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Lysozyme, lactoferrin, lactoperoxidase - fresh milk, Lysozyme - egg white Benzoic acid - cranberries Egg-white/albumen: avidin neutralizes biotin no longer available for microorganisms inhibition of bacterial growth antimicrobial substances (capsaicin, fitoncid)

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Biological and physical structure of foods

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protection barriers
natural biological structures: shell, shell membrane q cuticle of intact plant organs q fresh meat: fascia aw against Grampsychrotropic bacteria can be effective protection (minced meat: lack of fascia susceptibility)
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Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Extrinsic factors: Storage temperature

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Most important extrinsic factor spoilage microorganisms: -10C 80C Under the minimum temperature growth stop Above the maximum temperature microbes are killed Mesophiles: 5-45 C Psychrotrophic: -5 - +35 C Psycrophiles: -10 - +20 C Thermotrophic: 20 - 50 C Thermophiles: 40 80 C

Extrinsic factors: Storage temperature

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most of the pathogens mesophiles temperature markedly decrease their growth (except: Listeria monocytogenes, Yer. enterocolitica, Vib. parahaemolyticus, Cl. botulinum E, F, Francisella tularensis); (C. jejuni 30-46C) at chilling temperature spoilage occurs earlier than any health hazard due to pathogens
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Cl. botulinum: min. temperature for growth 10C Staph. aureus: min. temperature for growth 7C Salmonella: min. temperature for growth 5-6C

Extrinsic factors: Storage temperature

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chill storage (5-7C): pathogens will not destroyed necessarily, but their growth will stop psychrophilic and psychrotrophs still growing stronger chilling (-1 +2C): also these organisms almost entirely inhibited growth retarding/inhibiting effect of chilling supported by: aw, pH, pO2 freezing: -18C growth of all microorganisms entirely inhibited
- most sensitive Gram- bacteria, but survival of some pathogens may be important (e.g., Salmonella in frozen poultry) - activity of microbial enzymes -30C

dominant spoilage flora of foods in relation to storage temperature

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Extrinsic factors: Relative humidity

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equilibrium between the moisture content of the food and the air (if the packaging is not completely moisture proof) Fresh food can lost partly its water content during storage (e.g. fresh cheese drier atmosphere dry surface flora shift towards moulds) Products with low aw in humid environment adsorb moisture go mouldy food materials inhibit water diffusion equilibration nearly complete at the surface interior unaffected difference between the spoilage association moulds on the surface, xerotrophic bacteria inside

Extrinsic factors: Relative humidity

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surface spoilage may also be complex fatty tissues water diffusion slow
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chill-stored meat dry moulds and some yeasts may grow lean meat bacteria slimy

chilled foods exposed to warm damp air moisture condenses onto foods sweating rapid bacterial growth spoilage

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Extrinsic factors: atmosphere composition

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O2 CO2 inhibit the aerobe microbes and moulds

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(can be used in case of fruits/vegetables storage altogether with chilling)

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Modified atmosphere packaging Can be modified by passive or active way

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Active: making vacuum in the package or using oxygen adsorbent Passive: caused by the respiration of the products micro-flora n (meat- lactobacillus)

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Extrinsic factors: processing

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Contaminated raw materials (always) Washing, sorting, peeling, decrease microbe number or contamination Comminuting, mincing, +additives increase microbes number
Chilled, minced meat
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no fascia (low aw), high O2, high Eh potential spoilage caused by Pseudomonas-Acitenobacter-Alcaligenes is quite high

Technological hygiene, cleaning, disinfection

Factors affecting microbial spoilage

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Intrinsic factors of foodstuffs q Physical-chemical properties: aw, redox circumstances, pH, q Chemical composition: Nutrient materials, vitamins, inhibitors q Biological structure Extrinsic factors of foodstuffs q Temperature, humidity, atmosphere composition q Processing effects q Hygiene, cleaning, disinfections Implicit parameters q Interactions of microorganisms q Reproductive potential

Implicit parameters
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Growth/reproduction rate Generation time/reproduction circle: less than 1 hour spoilage associations: dominant species specific growth rate under given conditions (temperature, aw, pH, Eh) aw >0,98 + pH > 4.5 necessarily bacteria marked differences among bacteria (e.g., Pseudomonas and bacilli) grow much faster than Lactobacillaceae, these latter become dominant the former inhibited (e.g., anaerobic conditions)

Implicit parameters
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interactions synergistic, antagonistic = competition (indifferent) interactions may be between spoilage and pathogen organisms and between spoilers mechanisms: q Utilization of nutrients q Alteration of pH, q Alteration of redox potential, q Alteration of aw q production metabolites (inhibitors, antibacterial substances, Vitamin B, etc.)

Implicit parameters
public health importance: inhibition of pathogens based on the antagonistic effects
Pathogen (inhibited)
Bacillus cereus Cl. botulinum, Cl. perfringens E. coli L. monocytogenes Staph. aureus

Microbe caused spoilage (inhibitor)

Enterococcus, Lactobacillus Enterococcus, Lactobacillus, Micrococcus Enterococcus, Lactobacillus, Pseudomonas Enterococcus, Lactobacillus, Lactococcus Bacillus, Enterococcus, Lactobacillus, Micrococcus, Pseudomonas, Streptococcus

Special spoilage associations (microflora) of certain foods

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Non-heat treated products

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chilled fresh meat, fish, milk (rich in proteins, aw, pH>4.5): psychrotrophic, rod-shaped Gram-negative bacteria, (Pseudomonas-Acinetobacter-Alkaligenes) slime formation vegetables: Gram-negative bacteria (Pseudomonas, Erwinia) which can break down cellulose and protein rotting cured meat products without heat treatment (pH, aw): moulds fermented foods (pH<4.5): yeasts, moulds, lactobacilli

Special spoilage associations (microflora) of certain foods

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Heat-treated foods q pasteurized products (milk, ham, sausages): thermotolerant streptococci (enterococci) and lactobacilli (aerobic and anaerobic spore-forming species Bacillus, Clostridium) q baked products: yeasts, moulds; bacteria: Bacillus spores ropiness Dried foods q Cereal flours, dried vegetables, fruits (aw): moulds q Chocolate, candy (high carbohydrate content, aw): yeasts

Chemical, biochemical spoilage

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Oxidation (effect of oxygen, generally enhanced by light, temperature, metals)

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Result: Taste, odour, colour changes

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Pepper-fade Meat-grey Rancidity of fats and oils

Rancidity of fat
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Sign of rancidity: unpleasant, disgusting taste, odour; Lipid peroxidation or autooxidation q Need 3 factors: n Oxygen n Substance that can be oxidated: fat contains unsaturated fatty acid n Catalisator: light, high temperature, metal ions Fotooxidation activate oxygen Lard-fat heat treated at high temperature: 140 C activate oxygen Lipid peroxidation: alcohol, ketone, aldehide are produced unpleasant, strange odour, taste

Rancidity of fat
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Inhibit the peroxidation:

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decreased exposure to O2
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Proper instruments Cutting Short time Vitamin E, C Artificial antioxidants Lypolysis of triglycerides

Antioxidants
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Lower temperature
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Rancidity of fat
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Ketone rancidity q Moulds in presence of oxygen and water can release fatty acids from lipids methylketone unpleasant taste Hydrolytic rancidity q Enzymatic reactions q Original enzymes, microbial enzymes

Enzymatic spoilage
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Mainly not heat treated raw materials Plants q Fruits, vegetables after harvesting polysaccharides decomposition sweet taste decrease q Protopectin decomposition to soluble pectin softening (over matured fruit) q Mechanical effects: membrane damaged polyphenols, oxidize enzymes released enzymatic reactions browning

Enzymatic spoilage
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Meat n After slaughtering similar biochemical reaction than in the live animal n Glycogen decomposition n final pH value Milk n Lipase n Cream, butter, sour cream n Can be deactivated by heat treatment Egg
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Water amount decrease, weight loss, Viscosity of white , ovomucine decomposition