Food spoilage

Food Spoilage:
Nearly one-fourth of the worlds food

supply is lost as a result of microbial spoilage. All foods undergo deterioration after harvest to some degree Role of food sciences is to minimize negative changes

Shelf life:
The time during which the food product will: Remain safe (safety). Be certain to retain desired sensory, chemical, physical and microbiological characteristics (spoilage). Comply with any label declaration of nutritional data. When stored under the recommended conditions

Food Spoilage
Any changes in a food that renders it

unacceptable or unsafe for human consumption. These changes depends on : food item processing method packaging storage conditions

Major Causes of Food Spoilage

Growth & activity of microorganisms
bacteria yeast molds

Activity of food enzymes Infestation by:

insects parasites rodents

Major Causes of Food Spoilage

Inappropriate temperatures

during processing during storage Gain or loss of moisture Reaction with oxygen Light Physical stress or abuse

Types of M.O found in food

1. Spoilage MO (Spoilage) 2. Pathogenic MO (Safety) 3. Fermentative MO (Processing)

Bacteria
Bacteria single-celled
Round (cocci) Rod-shaped (bacilli)

Some produce spores

dormant condition resistant to heat, chemicals, and other adverse conditions

Mold
Larger than bacteria Are often filamentous All produce spores

Yeast
Largest of the microorganisms Single cells Some produce spores

Foods are classified according to their susceptibility to microbial spoilage to:

1-Perishable foods: Meat, fish, poultry, and most fruits and vegetables, egg and milk 2-Semi-perishable foods: Potatoes and apples 3-Non-perishable foods: Cereals, grain, dry products, sugar, flour

The signs of food spoilage are

1-ODOUR off odours are smells (sometimes like rotten eggs) that are produced when bacteria break down the a) protein (putrefaction) or b) lipids (hydrolytic rancidity)

Putrefaction
M.O produce extra-cellular protease or

proteinases enzymes.
These enzymes hydrolyze a variety of proteins

causing spoilage (odor, flavor and textural changes) Pseudomonas spp is highly proteolytic and is capable of degrading milk protein (casein) resulting in coagulation and spoilage.

Hydrolytic rancidity
M. O that produce extra-cellular lipases

triglycerides glycerol + FFA

milk, cream, butter, cheese, sausages FFA especially the short chained (C3 to C6) are very volatile. The FFA may be further oxidized to aldehydes and ketones giving rise to further flavor / odor compounds.

2- SLIMINESS:
Food becomes slimy as the bacterial

population grows

Synthesis of polysaccharides that forms

a sticky layer on the surface.

3- DISCOLOURATION
Foods can become discolored by microbial

growth. Some molds have colored spores that give the food a distinctive color Black pin mold on bread, or blue and green mold on citrus fruit and cheese. Green discoloration of processed red meat

4- SOURING:
Foods become sour when certain

bacteria produce acids.

A common example is when milk sours

from the production of lactic acid.

5- GAS:
Bacteria and yeasts often produce gaseous

by-products
Packages and cans swelling

Sequence of microbial spoilage

M.O have to get into food (type and number) Food environment must support the growth of Contaminated M.O (pH, aw , ORP, nutrients, .) Food must be stored (abused) at temperature enable M.O to multiply Food must be stored for sufficient length of time

Specific spoilage microorganisms: M.O which can grow and cause spoilage under the storage conditions Food Spoilage: 1. 107 cfu/ g or ml or cm2 normally results in odor problems 2. 107 to 108 cfu per g or ml or cm2 usually results in foods having surface slime and odor.