Food deterioration

In simple terms food deterioration can be referred to as food spoilage. When a food undergoes
some unwanted chemical changes, which makes the food unhealthy for human consumption it
is termed as spoiled food or deteriorated food and the process is called food deterioration.
Food that undergoes deterioration are perishable foods.
Now food deterioration can be due to various reasons. The reasons can be classified into 3
categories

 Biological - The unwanted microbes decompose the food and make them unfit for
consumption. Bacteria, yeast, mold.
 Chemical - Enzymatic or any other chemical reactions can cause changes in food
chemical structure and make it unfit for intake.
 Physical - exposure of food to some external factors like air, moisture or temperature
changes can cause food spoilage.
Microbial Activity
Microorganisms occur naturally in the environment and they can cause food to become rotten.
There are three types of organisms; Bacteria, Yeast, Moulds
1. Bacteria: Bacteria are microscopic organisms that cause food poisoning when
consumed. Bacteria like moist, warm, low acid environments.
2. Yeasts: Yeasts are single – celled plant organisms that can produce slime on fruit juices
and vinegar products and can cause other foods to ferment and thus spoil.
 Ferment – production of acid or alcohol by microorganisms that changes the texture,
flavor and aroma of food.
 Therefore, foods affected by yeast can give a tingly sensation to the tongue and a
slightly acidic flavor.
 Yeasts are unpleasant, but not harmful.
3. Moulds: Mould is different from the other micro-organisms as it can be seen by the
naked eye.
 Moulds are a form of fungi an reproduce by forming spores on the surface of foods.
 Mould appears as dark cotton wool-like mass on the surface of food like bread, cheese
and fruit.
 The appearance of mould make food undesirable, but they do not cause as much illness
as bacteria.
 Moulds are used in the production of food, such as; blue vein cheese.
Enzymatic Changes
• Enzymes help to speed up reactions.
 • Some Enzymes found naturally in foods can cause food spoilage. These natural
chemicals cause foods to ripen and age.
• This process does not ‘switch itself off’ and continues past the optimum ripening stage.
• For example, when you pick a banana and leave it to sit in a fruit bowl for a while, it will
begin to brown and soften.
Physical and Chemical Reactions
• Storing food correctly is important as it reduces the opportunity for foods to be exposed
to conditions that will affect their physical and chemical properties.
• Non-Perishable foods, such as canned foods, should be stored in a clean pantry that is at
room temperature and free from any moisture to prevent mould from developing.
• Dry goods, such as cereals and breads, should be stored in airtight containers to stop
contamination by insects and rodents.
• Cold storage includes refrigerated and frozen storage areas. Refrigerators should be
operating at or below 5°C, while Freezers usually keep foods below -18°C.
• All foods in the refrigerator should be well covered and organized to avoid cross
contamination.
• Frozen Foods should be well covered and the air should be released to avoid ‘Freezer
Bura’.
Environmental Factors
• Food can be contaminated as a result of environmental factors. These include;
• Food coming in contact with dirt or dust.
• Insect spray being used in the kitchen while food is left uncovered.
• Foods being exposed to the air.
• Damaged packaging.
• Foods stored in the temperature danger zone.
• A waiter accidentally potting his/ her fingers on the plate while serving food.
• Food placed on crockery (plates, bowls) that have been incorrectly cleaned.
• A food handler using a gloved hand for both serving food and handling money
Common Methods of Food Preservation
Without intervention, food falls victim to the forces of nature, namely bacteria, yeast, and
fungus, and begin to degrade. The effects of food spoilage are not only unappetizing, but the
agents of spoilage can also cause foodborne illnesses or even death.
For thousands of years, humans have been using various methods to prolong the freshness and
safety of their food to stabilize their food supply. While some of these methods are relatively
new, many of them date back to ancient times. We may have refined the processes and come
to better understand the mechanisms, but the basic concepts remain the same today. Here are
a few of the most common ways to preserve food.
Chilling and Freezing: Bacteria and yeast grow best at specific temperatures, usually between
40 F to 140 F. By lowering the temperature below 40 F their metabolic and reproductive action
is significantly slowed. While this may not kill the bacteria and yeast, it does slow the spoilage
process. Although freezing food has been used in colder climates for hundreds of years, the
expansion of electricity and home appliances in the early and mid-20th century greatly
expanded the use of freezing as a food preservation method.
Canning: Canning preserves food by removing the oxygen needed for most microorganisms to
grow. Since some organisms can flourish in the absence of oxygen, canning is usually combined
with a second factor that inhibits microbial growth, like acid or salt (usually in the form of a
brine). Canning became a popular method of food preservation with the industrial revolution
and is still quite popular today.
Dehydrating: Most microorganisms also require moisture to grow, so removing the moisture
from food is a very effective method of preservation. The key to dehydration is to complete the
process faster than the spoilage occurs. Evaporation is usually quickened with the addition of
moderate heat, sometimes provided by natural sunlight. The bonus of sunlight are ultra-violate
rays, which also serve to kill microbes. Modern methods of dehydration use circulating air that
is heated just enough to promote dehydration without "cooking" the food. Dehydration is the
method of food preservation used for meat jerky, dried fruit or fruit leathers, and herbs.
Fermenting: Fermenting is another ancient technique of food preservation that has remained
popular to this day. The popularity is most likely attributed to the unique flavor that is accrued
through fermentation. Fermentation itself is a form of food spoilage, but when the
microorganisms are tightly controlled, it can produce desirable effects and provide safeguards
against harmful organisms. The bacteria or yeast used in the fermentation process produce acid
as a byproduct, which acts to prevents other, potentially harmful bacteria from thriving.
As a bonus, many of the organisms used to ferment foods are also healthy additions to the
natural flora of the human gastrointestinal tract. Both sauerkraut and kimchi are examples of
the use of fermentation to preserve cabbage.
Salting: Salting preserves food by removing the moisture and creating an environment
unsuitable for microbial growth. Very few bacteria grow in high salt solutions, so simply adding
a very high amount of salt can be an effective method of preservation. Salting is one of the
oldest known methods of food preservation. Natural sea salts abundant in the Mediterranean
region were readily available in ancient times and were used to preserve meat, fish, vegetables,
and even some fruit.
The amount of salt alone needed to preserve food is extremely high and therefore can be
unpalatable. Therefore, salt is often used in combination with another method, like dehydration
or an acidic solution, to preserve food. Examples of salt-preserved foods include hard salamis,
bacon, salt pork, smoked fish, anchovies, olives, pickles, and preserved lemons.