Essay About Food Spoilage

ABSTRACT

Food spoilage is defined as the process of change in physical and chemical properties of the food. The purpose of this study is to be able to detect spoiled food samples using different human senses. According to the book Practical Cookery Level 3, food spoilage can be detected by our senses such as smell, touch, taste and sight. In this experiment, only the texture, appearance and smell were used and exclude tasting the samples to avoid any possible harmful effect to the experimenter. In the conducted experiment, it is observed that the following samples do not contain their original physical and chemical characteristics. Some became watery, and some already has very foul odor which makes it very unappealing and dangerous to eat. The University of Nebraska–Lincoln advised to properly store the foods to help maintain its quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness.

Another purpose of this study is to identify the type of spoilage in each available spoiled food samples namely rice, cake flour and tomato. Different type

Since childhood to present, we consume food everyday either to get and regain energy or satisfy our cravings. But as we all know, some foods do not have long shelf-life, which if not consumed immediately, will lead to food spoilage. The main objective of the study that was conducted is to be able to identify the kind of food spoilage that occurs in different food samples; to learn the causes and prevention of food spoilage; and to make recommendation on how food spoilage could have been prevented in certain food products.

Food spoilage is defined by as the process of change in physical and chemical properties of the food. When food spoils, “the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat,” says UB 's School of Engineering and Applied