Essay On Microbial Spoilage

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Chemical spoilage is where enzyme reactions can continue occurring after they have been harvested and slaughtered. Fruits and vegetables spoil from chemical spoilage when they are exposed to air or not kept in refrigerator.
Physical spoilage is physical damage to the protective outer layer of food during harvesting, processing or distribution increases the chance of chemical or microbial spoilage. Sugar, salt, ovaltine/milo and instant spoil from physical spoilage due to caking.
Microbial spoilage spoil food by growing in the food and producing substances which alter colour, texture and odour of the food, making it unfit for human consumption. For example, growth of mould on bread, flour and jam.
From Table 1, Microbial and chemical spoilage will spoil the fastest and physical spoilage will spoil the slowest.

The open dish method is the best method as it provides the most accurate results on the moisture content in food. The average dry weight basis of moisture content of flour is 16%. The average wet weight basis of moisture content of flour is 13.8%. The average weight of water in approximately 5grams of flour is 0.6876grams. The flour sample generally have a low moisture content and will not spoil easily.

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Canned foods have a long shelf life, but color, flavor, and nutritive value deteriorate over time. Acidic canned foods, such as tomato products, fruits, sauerkraut, and foods in vinegar-based sauces, have a shorter shelf life than low acid items. Bulging cans indicate the food is spoiled and must be discarded. Small dents in cans do not harm contents. However, cans with dents that affect the side or rim seams should not be purchased or used, because they may have an invisible leak. Rusty cans should be carefully inspected to make sure rust has not penetrated the can. Food in a can that has frozen once and thawed may have poorer texture, but as long as the can has not bulged and seams are intact, safety is not

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