WHAT IS THEDIFFERENCE?

WHAT ISSPOILAGE?
• Spoilage is the process in which food deterioratesto
the point in which it is not edible to humans or its
quality of edibility becomes reduced.
• Any change which renders a product unacceptable
for human consumption.
• Complex event in which a combination of microbial
and biochemical activities may interact.
• One of the major reason that led to preservation.
 FACTORS DETERMINING THE SPOILAGE

• Microbial colonization depends on

– characteristics of product
– The way processed
– The way stored
• Factors are characterized into four:
– Intrinsic parameters
– Extrinsic parameters
– Modes of preservation and processing
– Implicit parameters
INTRINSICPARAMETERS
• Physical, chemical and structural properties.
• Inherent in the fooditself.
• Important factors include water activity,
acidity, redox potential, available nutrients and
natural antimicrobial substances.
EXTRINSICPARAMETERS
• Factors in the environment where foodis
stored
• Temperature, humidity and atmosphere
conditions.
MODES OF PRESERVATION AND PROCESSING
• Physical or chemical treatment
• Change characteristics of food product
• Determine the micro flora associated with the
product
IMPLICIT PARAMETERS OR MICROBIAL
INTERFERENCE
• These are the result of the developmentof
synergistic or antagonistic microbes
• It can be said as the destruction of oneorganism
by another species releasing H2 O2 , bacteriocin
and other di-acetyl compounds.
• Synergistic: Production or availability of
essential nutrients due to the growth of
certain organisms, which allow the growthof
another group which were otherwise unable
to grow.
• Antagonistic : Competition for essential
nutrients, changes in pH value or redox
potential or formation of antimicrobial
substances.
 TYPES OF SPOILAGE
Two types of Spoilage:
• Microbial spoilage
• Non- Microbial
Based on rate of spoilage:
• Highly perishable
– Meat, fish, poultry, eggs, milk, most fruitsand
vegetables.
• Semi perishable
– Potatoes, some apple varieties, nutmeats
• Stable or non-perishable
– Sugar, flour, dry beans
SPOILAGEOFFRUITSANDVEGETABLES
• The organism responsible for taints are acidtolerant
bacteria:
– Lactobacillus spp.
• Deterioration can be caused by action of animals,birds,
bruising, wounding, cutting, freezing, dessication or
other mishandling and growth of microorganisms;
environmental conditions, contact with spoiledfoods.
• Microbial spoilage maybe due to:
– Plant pathogens acting on stems, leaves, flowers or roots
– Saprophytic organisms
Types of spoilages
– Bacterial soft rot
• Caused by Erwinia carotovora, ferment pectins
• Pseudomonas marginalis, Bacillus and Clostridium cause
water soaked appearance,a soft, mushy consistency and
badodour.
– Anthracnose
• Caused by Collectotrichum lindemuthianum.
• Spotting of leaves and fruits
– Black mold rot
• Caused by Aspergillusniger
• Dark brown to blackmasses of spores of the mold
termed assmut
• Rhizopus soft rot
– Caused by species of Rhizopus
– Soft and mushy rot
– Cottony growth of mold forms black spotsof
sporangia covering the foods.
• Alternaria rot
– Caused by Alternaria tenuis
– Greenish-brown to brown black spots
• Fungal spoilage results in water soaked mushy
areas, brown or cream coloured areas. Rots of
juicy fruits result in leakage.
 SPOILAGEOFCEREALS
• Moisture content above 12 to 13 percent may cause
spoilage of cereals
• Little moisture cause mold growth and highmoisture
may cause growth of yeasts and bacteria.
• Microbial content, physical damage and temperature
are also some factors.
• Aspergillus, Penicillium, Mucor, Rhizopus, Fusariumare
some common molds; producemycotoxins.
• Acetobacter spp, lactics and Coliforms, Micrococciand
Bacillus are some species causingspoilage.
 SPOILAGEOFMILK
• An excellent medium
• Souring
– caused by Streptococcus lactis, Enterococci,
Lactobacilli, Micrococci
• Gas production
– caused by Coliform, Clostridium, Yeasts, Bacillus
• Proteolysis
– cause bitter taste, caused by Bacillus,Micrococcus,
Proteus, Pseudomonas, Flavobacterium,Serratia.
• Changes in colour andtastes
 SPOILAGEOFMEAT
• Raw meat is subject to spoilage by its own
enzymes and microbial action.
• Excessive autolysis can cause souring
• Factors involving spoilage include
– The greater gut load of animal
– The physiological condition of the animalduring
slaughter as like fever, excited or fatigued.
– Rapid cooling
 SPOILAGEOFFISH
• Spoiled by autolysis, oxidation or bacterial
activity.
• Under aerobic conditions
– Surface slime
• Caused by Pseudomonas, Moraxella, Alcaligens,
Lactobacillus, Streptococcus,
Leuconostoc,Bacillus,Micrococci.
– Change in colour of meat pigments
• Red colour, green,brown or grey
 SPOILAGEOFEGGS
• Cracks, leaks, stained or dirty spots on exterior
and blood clots, bloodiness, translucent spots
in the interior are all signs ofspoilage
• Pseudomonas, Acinetobacter, Alcaligens,
certain coliform bacteria. Proteus spp,
Aeromonas, Serratia, Sporotrichum all cause
rots in eggs
 SPOILAGEOFCANNEDFOODS
• Chemical spoilage
– Hydrogen swell
– Discolouration of inside of thecan
– Cloudiness of liquors
– Loss in nutritive value
• Biological spoilage
– Attacked by
• Thermophilic and
• Mesophilic bacteria
 SPOILAGECAN LEADTO…
• Food Poisoning
• When someone gets sick from eating food or
drink that has gone bad or iscontaminated.
• There are two kinds of food poisoning:
poisoning by toxic agent or bycommunicable
agent.
 HOW CAN WEPREVENT?
• FOODPRESERVATION

• What is food preservation?

• Food preservation is the process of treating and

handling food ,with an aim to stop or slow down
its spoilage while maintaining its nutritional
value, texture, and flavour.
• Food preservation methods either kill microbes
or prevent their growth.
Some methods are:

1. Boiling
2. Dehydration
3. Refrigeration & freezing
4. Canning
5. Using chemical preservatives
6. Using Salt, sugar, oil, or vinegar
7. Pasteurization
“Betterpaythe chef than thedoctor!”