Some do.
bad bacteria
Food spoilage happens when bacteria in the food is allowed to grow. The food heats up to room temperature or hotter and the bacteria grow allowing it to spoil.
Pasteurisation kills many of the bacteria that would otherwise cause food to spoil, and could cause food poisoning in those who ate it.
Pasteurisation kills many of the bacteria that would otherwise cause food to spoil, and could cause food poisoning in those who ate it.
its the bacteria in it that make it spoil so the light awake the bacteria so the began what they are meant to do
Bacteria can be dangerous in many ways. Some bacteria carry diseases that can cause severe illness or even death. Some bacteria causes food to spoil and can make drinking water unsafe to consume.
Various types of bacteria can cause food to spoil, including species like Salmonella, E. coli, and Listeria. These bacteria can multiply rapidly in certain conditions, such as when food is not stored at the correct temperature or is exposed to unclean environments. Their presence can lead to food spoilage and make it unsafe for consumption.
Bacteria
Heating to over 160F will kill all major food spoilage bacteria. This is the process used in both pasteurization and food canning to preserve foods. If you do not heat to 160F enough bacteria will survive to cause the food to spoil in the can and cause food poisoning, this is a common issue with home canned food.
Common spoilage microbes include bacteria like Pseudomonas, Lactobacillus, and Bacillus, as well as molds like Aspergillus and Penicillium, and yeasts like Saccharomyces and Candida. These microbes can cause food to spoil by breaking down nutrients, producing off-flavors and odors, and causing texture changes.
The bacteria and fungi in the food are killed by the heat and can therefore no longer spoil the food.
Yes, gamma rays can kill organisms that spoil food by damaging their DNA and preventing their ability to reproduce. In food irradiation, gamma rays are used to kill bacteria, parasites, and molds that cause food spoilage and contamination, extending the shelf life of the food.