Apr
03
2009
Enzymatic Food Decay
Posted by Andrew Routledge in cellular physiology, cellular structure, cooking, food decay, food hygiene, Food Microorganisms, Food Preparation, Food Storage, tags: anti-oxidizing qualities, bacterial cell debris, bacterial contamination, bacterial infestation, bacterial species, cellular structures, complement chemicals, cysts, effect the environment, elements of protein, foreign body, living organisms, lyzizyme, lyzozomes, non specific defense mechanisms, pathogens attack, physiology of the cells of all living things, plant species, specific defense mechanisms, Strawberry, unique protein structures, white blood cellsHave you ever seen a strawberry that looks bright red and mushy? Although it doesn’t look mouldy or rotten it is clear that the strawberry has come to the end of it’s useful life. Is the strawberry bad to eat? Personally, I think that strawberries at this stage are at the height of their flavor
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