Hay friendz, As the food is composed of very high nutritional value(including high water content which is main reseaon), it attracts the microbes .These microbes will utilize the nutrients & produce some metabolites which are harmful to human.They cause the food spoilage & toxicity.
leaves it out in the big bad world unprotected you know
Most spoilage organisms grow rapidly at warm temperatures. A refrigerator keeps food cold and slows the microbial growth process. So spoilage is delayed and not completely prevented. If the food is frozen, spoilage organisms will not grow.
Low temperatures, such as refrigeration, slow spoilage since most spoilage organisms grow at a slower rate when they are cold. Freezing stops microbial spoilage because the microbes stop growing.
A byproduct of microbiotic or enzymatic spoilage can be a variety of gases. That's why containers of spoiled food will swell.
intermediate moisture food can be defined as the which foods have the water activity of .6 to .9......they are known as intermediate moisture food......these foods are largely protected against microbial spoilage..:)
Preservatives slow down spoilage of food. Preservatives can prevent or slow microbial growth, prevent or slow the action of degrading enzymes, and slow down other negative reactions in food.
factor effecting on food spoilage
Food is put in refrigerator to prevent it from spoilage by the action of microbes. Rerrigeration at 5oC retards microbial growth, although with extended storage, microorganisms eventually grow and produce spoilage. Slow microbial growth at temprature below -10oC has been described, particularly with fruit juices concentrates, ice cream, and some fruits. Some microorganism are very sensitive to cold and their numbers are reduced. Thus although refrigration slows down the metabolic activity of most microbes, it does not lead to significant decrease in overall microbial populations. Still refrigeration is a convinent and popular way of store and preserving food.
well microorganisms found in food use the water in the Air to be able to work and multiply therefore spoiling your food. to be able to avoid this one as to check what is the spoilage exactly and know from which microorganism it is coming then researching the water activity lvel that this microorganism works at and just controlling the moisture to be less than that number
is there any connection between food drinks and studying?
i wont a spoilage report formet
physical spoilage is how the food looks. it's appearance.