Understanding Food Spoilage

Food spoilage refers to changes that make food unfit for human consumption.
This can be caused by a range of factors including bacteria, yeasts, moulds, insects, and rodents.
Processes like fermentation, rotting and decay contribute to food spoilage.
Signs of food spoilage may include an unusual smell, taste or texture and may change the colour of the food.

Causes of Food Spoilage

Bacteria: Bacteria rapidly multiply under favourable conditions and can cause the food to spoil.
Yeasts: Yeasts can spoil food by fermentation processes leading to changes in taste and smell.
Moulds: Moulds tend to grow on top the food in the form of a fuzzy layer and can cause the food to spoil.
Enzymes: Natural enzymes present in the food can cause the food to mature and overripe, leading to spoilage.

Temperature: Higher temperatures can facilitate the growth of spoilage organisms.
Moisture levels: Higher moisture content in food can encourage bacterial growth and cause spoilage.
Acidity/Alkalinity: Acidity and Alkalinity levels can influence bacterial growth; usually bacteria flourish in slightly alkaline conditions.
Oxygen: Many spoilage organisms need oxygen to grow. A hermetic sealing preserves food by keeping out the oxygen.

Refrigeration slows the growth of spoilage organisms.
Freezing can halt the growth of bacteria, yeasts and mould.
Cooking kills most spoilage organisms. Proper cooking and thorough re-heating can prevent food spoilage.
Materials like glass and plastic can be used to create an airtight seal, limiting the amount of oxygen available and slowing down enzymatic reactions.
Food preservation techniques like pickling, freezing, drying, canning can help prevent food spoilage.

Consumption of spoiled food can lead to foodborne illnesses such as food poisoning.
Spoiled food is a waste of resources like money and time.
It may also contribute towards environmental pollution when discarded improperly.