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It depends largely on the type of food. Some foods will only spoil after long periods of time while others, like meat or seafood, can spoil in a number of hours in the right conditions.
You can't always tell whether food is spoiled by the smell: some foods can smell fine but not be safe to eat.
The smell from spoiled food comes from the breakdown in the food caused by bacterial activity.
What else can I help you with?
Is food spoilage prevented by storing at less than 7 degrees C?
No. Spoilage will occur even if it is stored at below freezing temperature. However, the colder it is the slower the spoilage.
How do enzymes cause food spoilage?
There are enzymes that speed up the chemical reaction components in food which leads to spoilage. Enzymes can be slowed down so that food spoilage doesn't occur as quickly by keeping food in cold temperatures.
Does an orange have to be peeled to rot?
No, an orange can still rot even if it is not peeled. Decay can occur through the skin of the orange, leading to spoilage.
What is beer spoilage?
what are beer spoilage microoganisms
What are spoilage inhibitors?
Spoilage inhibitors are chemicals added to commercially processed foods to prolong or prevent spoilage.
What temp does Oxidation of food occur?
Oxidation of food typically starts to occur at temperatures above 40-50°C (104-122°F). As temperatures increase further, the rate of oxidation also increases, leading to food spoilage. Refrigeration helps slow down the oxidation process by keeping food at lower temperatures.
Factors that affect food spoilage?
factor effecting on food spoilage
What is physical spoilage?
physical spoilage is how the food looks. it's appearance.
How do you write food spoilage report?
i wont a spoilage report formet
What microorganism is associated with spoilage in pepper?
What microorganisms is associated with spoilage in pepper
Is food spoilage a physical change?
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.
How do you control spoilage rework and scrap?
what is difference between spoilage, rework and scrap
