This ppt covers all information about the food Spoilage. please go through it for more knowledge about the food spoilage and its factors .

1. FOOD
SPOILAGE.

2. CONTENTS
Definition.
01
Conditions and cause
for food spoilage.
02
Microbial Growth
Curve
03

3. Food Spoilage-Definition
Food spoilage can be defined as
“any sensory change
(texture, visual, olfactory or flavor)”
which the consumer considers to be
unacceptable. Spoilage may occur a
at any stage along food chain.
The deterioration of food mostly caused by
natural decay or contaminated with micro-or
ganisms. There are various factors which are
responsible for food spoilage such as
bacteria, mould, yeast, moisture, light,
temperature, and chemical reaction.

4. Cont’d.
• Spoilage- food(raw/processed) deteriorates to the point where its
acceptance is limited
• As a result it may out to be
-low in economic value
-not inedible
-unsafe
-low in quality
• Food Spoilage Governed by Several Factors

5. Conditions and cause for food spoilage.
• Water
• pH
• Physical Structure
• Oxygen
• Temperature
• Physical
• Chemical
• Microbiological
• Macrobiological

6. Cont’d.
Spoilage Signs:
• Odour
• Breakdown of proteins—putrefaction
e.g. Rotten egg
• Sliminess
• Discolouration
e.g. Mould on bread, green mould on citrus fruit.
• Souring
e.g. sour milk
• Gas formation
e.g. meat become spongy, swollen canned food.

7. Microbial Growth Curve.
Early Phases of microbial growth.
Step by step…

8. Temperature
• Microbes cannot regulate their internal temperature
• Enzymes have optimal temperature at which they
function optimally
• High temperatures may inhibit enzyme functioning
and be lethal
• Organisms exhibit distinct cardinal growth
temperatures
– minimal
– maximal
– optimal

9. Cont’d
Temperature ranges for Microbial Growth.
• psychrophiles – 0o C to 20o C
• psychrotrophs – 0o C to 35o C
• mesophiles – 20o C to 45o C
• thermophiles – 55o C to 85o C
• hyperthermophiles – 85o C to 113o C

10. Cont’d
• Microbes reversibly attach to conditioned surface and release polysaccharides, proteins, and DN
A to form the extracellular polymeric substance (EPS)
• Additional polymers are produced as microbes reproduce and biofilm matures

11. Cont’d- The Growth Curve:
Has four distinct phases:
Lag Phase
an increase in metabolic activity no increase in cell count
Log Phase
rapid expansion of cell count.
Stationary Phase
a slowing of cell count expansion reduced nutrient bacteria
for forming spore.
Death phase
consumption of resource that cause bacterial death.

12. Presented by
Shivam Patel(121128)
Satya Prakash(121122)
Sashi Bhushan
Prasad(121127)
(source-FSSAI &
McGraw Hill
Prescott Microbiology)