Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored.

1. FOODSPOILAGE & FOODBORNE INFECTION
Dr. Rachana Choudhary
Shri Shankaracharya Mahavidyalaya ,Junwani
Bhilai

2. SYNOPSIS
• What is food spoilage
• Micro-organism related to food
• Types of food spoilage
• Classification of food by ease of spoilage
• Spoilage in different kind of food
• Food borne infection
• Prevention of food borne infection and diseases
• Conclusion
• Reference

3. WHAT IS FOOD SPOILAGE
• Any Change in Visual, smell &Texture of the Food
which Makes Food Unacceptable For Consumption.
• Microbial Spoilage of Foods results when
microbiological, chemical, or physical changes occur,
rendering the food product unacceptable to the
consumer.
• It is caused by the growth of microorganisms which
produce enzymes that lead to objectionable by-
products in the food.

4. MICRO-ORGANISM RELATED TO FOOD
BENIFICIAL MICRO-ORGANISM
1. Lactobacillus acidophilus
2. Bifidobacterium bifidum
3. Streptococcus thermophilus
HARMFUL MICRO-ORGANSM
1. Salmonella enteritidis
2. Listeria monocytogenes
3. Eschericgia coli

5. TYPES OF FOOD SPOILAGE
THERE ARE TWO TYPES OF SPOILAGE
1. NON-MICROBIAL SPOILAGE.
2. MICROBIAL SPOILAGE.

6. NON-MICROBIAL SPOILAGE
Some Spoilage Are Caused By Some External Factors Like
1. INSECTS.
2. CHANGE IN PHYSICAL CONDTION.
3. CHANGE IN CHEMICAL CONDITION.

7. MICROBIAL SPOILAGE
• Microbial Spoilage are the Spoilage caused by
Micro-organisms Like Bacteria, Fungi and
Molds.
• Micro-organism can grow in almost all kind of
food product.

8. CLASSIFICATION OF FOOD BY EASE OF
SPOILAGE
Food can be classified into 3
groups based on ease of
spoilage
1.Perishable food – very easily
get spoiled
2.Non-perishable – do not
spoil unless handle carelessly
3.Semi perishable – don’t spoil
if stored properly

9. SPOILAGE IN DIFFERENT KIND OF FOOD
FRUIT AND VEGETABLES:
• Most of the fruits show fungal and molds growth in them due to
the low pH of fruits.
• Vegetables on the other hand show spoilage by molds as well as
bacteria.

10. MILK SPOILAGE:
• Spoilage of milk can be seen as
curdling and giving foul smell due to
the fungal, molds and spore growth.
CEREAL SPOILAGE
• Molds formed over grins due to the
change in moisture and temperature

11. FISH AND MEAT SPOILAGE
• Fish have high nitrogen count and
microbial effect is depend on quality of
water in which they live.
• Meat spoilage is depend upon
temperature in which it was kept as
Mucor, Cladosporium, Alternaria can be
grow on both fish and meat.

12. FOOD BORNE INFECTION
Diarrhea
• common symptoms such as vomiting and stomach pain
last for 1-7 days.

13. Hepatitis a
• this show no symptoms early but as virus grow in
number stomach pain, liver fail other stomach related
issues can be seen.

14. Cholera
• dehydration, vomiting muscle cramp are common
sign of this disease

15. PREVENTION OF FOOD SPOILAGE
• Food preservation can be done to stop
the microbial growth.
• Food should be away from sunlight and
direct air contact.
• Personal hygiene is important to keep
yourself and surrounding clean in order
to prevent disease.
• Well cooked food is important
• Clean potable drinking water is
important.

16. FOOD PRESERVATION BY CANNING
◦ Food heated in special containers (retorts) to 115° C for
25 to 100 minutes
◦ kills spoilage microbes, but not necessarily all microbes
in food.
Spoilage of canned goods
◦ spoilage prior to canning
◦ Under processing
◦ leakage of contaminated water into cans during cooling
process

17. FOOD PRESERVATION BY PASTEURIZATION
 Pasteurization kills pathogens and substantially
reduces number of spoilage organisms.
 Pasteurization procedures heat for different lengths
of time shorter heating times result in improved
flavor.

18. FOOD PRESERVATION BY REDUCED WATER AVAILABILITY
 Drying
 Freeze-drying (lyophilization)
 Addition of high concentrations of solutes
such as sugar or salt.

19. FOOD PRESERVATION BY
CHEMICAL- BASED PRESERVATION
Chemical-Based Preservation
GRAS
Chemical agents “generally recognized as safe”
pH of food impacts effectiveness of chemical
preservative

20. FOOD PRESERVATION BY RADIATION
Ultraviolet (UV) radiation
Used for surfaces of food-handling equipment
Does not penetrate foods
Use of ionizing radiation (gamma radiation) to extend shelf
life or sterilize meat, sea foods, fruits, and vegetables
Kills microbes in moist foods by producing peroxides from
water
Peroxides oxidize cellular constituents

21. CONCLUSION
• In the end we conclude that food and water is an
important part for living and it should be pure and
healthy.
• Taking spoiled food can be deadly hence we should
avoid these.
• It is economically harming and preservative measures
should be taken

22. REFREENCE
• Textbook of Microbiology by Dr. R.C. Dubey & Dr. D.K.
Maheshwari
• Textbook of Microbiology by R.P. Singh
• Microbiology by Micheal J.Pelczar J.
• Food Microbiology By Frazier
• Google search

23. THANK YOU