Food Spoilage and Preservation

Food Spoilage

Food Spoilage is the process where food deteriorates to the point where it is not edible to humans or its quality of edibility becomes reduced.
Certain bacteria, moulds, and yeasts can be the reason for food spoilage along with many external factors. Spoilage bacteria can cause sticky surfaces on foods and unpleasant smells.
Chemical reactions can also spoil food. The reaction of oxygen with fats can turn them rancid, discolouring them and producing bad odours and flavours.
Food attracting pests such as mice, flies, etc can cause food spoilage by contamination.
Enzymes in fruits and vegetables can continue to ripen after they are harvested which can lead to ripening and then rotting of the produce.

Food preservation is a set of techniques used to significantly slow down the spoilage process, thereby increasing the food’s shelf life while keeping its nutritional value, texture, and flavour.
Canning is a method that involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms and inactivates enzymes.
Freezing can slow down the spread of bacteria in perishable food by turning residual moisture into ice, thus inhibiting microbial growth.
Drying is one of the most ancient food preservation techniques, which reduces water activity sufficiently to delay or prevent spoilage.
Pickling and Fermentation both use the action of certain bacteria and yeasts, which, when in an acidic environment, can preserve food and extend shelf life.
Chemical preservatives, such as nitrates or sodium benzoate, can also be used to prevent bacterial growth and delay spoilage.
In many food processing industries, High-Pressure Processing (HPP) and Pulsed Electric Field (PEF) techniques are used as non-thermal food preservation methods.
It is essential to follow proper food safety policies and practices during food preservation to avoid foodborne diseases and sustain food quality for extended periods.