Jun
24
2009
Causes of Food Spoilage
Posted by Andrew Routledge in anti-oxidants, Beef, cellular physiology, cellular structure, cheese industry, cooking, equipment sterilization, fecal contamination, food decay, food hygiene, food industry, Food Microorganisms, food spoilage, Food Storage, hunting, Miscellaneous, molds, Salmonella, vitamins, Water Quality, Work place hygiene, tags: animal waste, anti-oxidants, bacterial growth, blanching, bound water, camembert, caustic effect of oxygen, chemical reactions in food, composition of soil, cross contamination, dehydration, diffusion, enzymatic decay, enzymes, food hygiene, food hygiene regime, food pigments, food spoilage, free radicals, free water, freezer burning, freezing, gorgonzola, homeostasis, lactobacillus, light, meat ageing, mould, organic matter, oxygen, parasitical bacteria, photodegeneration, prehistoric man, preservatives, refrigerator odor, refrigerator purifier, small air filters, stilton cheese, surfactant, themperature, vitaminsFood spoilage is really nothing more than a natural deterioration of organic matter. Everything in nature has to be broken down so that it can once again become part of the composition of soil. All of the various natural processes that participate in the spoilage of organic material are ultimately directed toward this aim.
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