Yes, apart from spoilage of fruits and vegetables it occurs in dairy products also like rancid butter etc.
Rancidity is the development of unpleasant flavors and odors in fats and oils as a result of chemical changes. There are two main types of rancidity: oxidative rancidity, which occurs when fats and oils react with oxygen, and hydrolytic rancidity, which occurs when fats and oils react with water.
Rancidity occurs when fats or oils are exposed to oxygen, causing them to undergo oxidation. This process can be accelerated by heat, light, or the presence of certain enzymes or microbes. As fats oxidize, they develop off-flavors and odors, leading to a rancid taste.
Rancidity is the chemical decomposition of fats, oils and other lipids. There are three basic types of rancidity. Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in glycerides. Oxidative rancidity occurs when the double bonds of an unsaturated fatty acid react chemically with oxygen. Microbial rancidity refers to a process in which microorganisms such as bacteria use their enzymes, including lipases, to break down chemical structures in the fat. In each case, these chemical reactions result in undesirable odors and flavors.
When the original nutritive value, flavor, texture of the food is damaged, it is known as nutritive food spoilage. When this occurs, the food becomes unsuitable to consume.
Types of spoilage. Various physical, chemical, and biological factors play contributing roles in spoilage. For instance, microorganisms that break down fats grow in sweet butter (unsalted butter) and cause a type of spoilage called rancidity. Certain types of fungi and bacteria fall into this category. Species of the Gram-negative bacterial rod Pseudomonas are major causes of rancidity. The microorganisms break down the fats in butter to produce glycerol and acids, both of which are responsible for the smell and taste of rancid butter. Another example occurs in meat, which is primarily protein. Bacteria able to digest protein (proteolytic bacteria) break down the protein in meat and release odoriferous products such as putrescine and cadaverine. Chemical products such as these result from the incomplete utilization of the amino acids in the protein. Food spoilage can also result in a sour taste. If milk is kept too long, for example, it will sour. In this case, bacteria that have survived pasteurization grow in the milk and produce acid from the carbohydrate lactose in it. The spoilage will occur more rapidly if the milk is held at room temperature than if refrigerated. The sour taste is due to the presence of lactic acid, acetic acid, butyric acid, and other food acids. http://www.cliffsnotes.com/WileyCDA/CliffsReviewTopic/Food-Spoilage.topicArticleId-8524,articleId-8516.html
When a vegetable is placed in salty water, osmosis occurs, causing water to move out of the vegetable cells into the surrounding saltwater. This loss of water leads to a decrease in turgor pressure, which is essential for maintaining the vegetable's firmness and structure. As a result, the cells become less rigid, causing the vegetable to soften and collapse.
The spoilage is caused by bacterial growth in the can. The bacteria liberate hydrogen sulfide (H2S) from the sulfur-containing amino acids. When H2S is produced, the sulfide (S2-) reacts with the metal to produce a visible black presipitate.
It can; certain kinds of compounds tend to oxidize to organic acids.
The white powder on Medjool dates is typically a natural sugar bloom, which occurs when the sugars within the fruit crystallize on the surface. This phenomenon is common in dried fruits and is harmless. It can also indicate that the dates are high in natural sugars and have been stored properly. If the powder is excessive or accompanied by off smells, it may suggest spoilage, and it's best to discard them.
When a vegetable is placed in very salty water, osmosis occurs, causing water to move out of the vegetable's cells into the saltier solution. This loss of water leads to cell dehydration, which makes the vegetable soft and causes it to collapse. The salt concentration outside the cells creates an imbalance that disrupts the vegetable's internal structure, resulting in a wilted appearance.
There are several changes that occur that cause food spoilage. A loss of ph, spoilage caused by bacteria and decomposition are contributing factors to food spoilage.
Ham can get slimy due to bacterial growth on its surface, which occurs when it is not stored properly or kept at the right temperature. This can lead to spoilage and the development of a slimy texture on the ham.