Journal of Plant Pathology & Microbiology

Definition, Causes, and Prevention of Food Spoilage

Baslam Marouane^* Department of Agriculture, Tokyo University, Tokyo, Japan
^*Correspondence: Baslam Marouane, Department of Agriculture, Tokyo University, Tokyo, Japan, Email:

Received: 12-Jan-2023, Manuscript No. JPPM-23-19920; Editor assigned: 16-Jan-2023, Pre QC No. JPPM-23-19920 (PQ); Reviewed: 06-Feb-2023, QC No. JPPM-23-19920; Revised: 16-Feb-2023, Manuscript No. JPPM-23-19920 (R); Published: 24-Feb-2023, DOI: 10.35248/2157-7471.23.14.654

Description

Food deterioration during storage is a major environmental issue and a major concern for the food industry. Microbial contamination during storage and some pathogenic species are the main causes of this type of spoilage. Oxidation is another major cause of material and food deterioration. The use of natural and safe plant-based preservatives, such as essential oils, to prevent food contamination and deterioration is an important consideration in the food industry. Summer damask rose essential oil is a safe natural oil with antioxidant, antifungal and antibacterial properties. It is therefore a useful agent for use in the food industry to prevent food spoilage, contamination, destruction and oxidation. Additionally, this oil can be used as a flavor to improve the quality of fragrances in the food and perfume industry.

What happens to food when it spoils? Is it dangerous to eat? What causes and what causes food to spoil? These are frequently asked questions on the USDA Meat and Poultry Hotline.

Signs of food spoilage may include a different appearance than food in its fresh state. Color change, texture change, unpleasant odor or undesirable taste. Various factors lead to food spoilage, rendering the item unfit for consumption. Light, oxygen, heat, humidity, temperature and perishable bacteria can affect both the safety and quality of perishable foods. When food is exposed to these factors, it gradually spoils. Microorganisms are ubiquitous in the environment and there is always a risk of spoilage when food is exposed to inappropriate conditions. Microbial spoilage is caused by bacteria, molds and yeasts.

Microorganisms may or may not be harmful, but the waste products they produce as they grow on or in food can have an unpleasant taste.

Food preservation is the process of applying appropriate physical or chemical treatments to perishable food materials to prevent waste and spoilage and retain their nutritional value for an extended period of time. Food processing can provide several benefits, some of which are extended shelf life and reduced exposure to microbial pathogens. There are three main types of food spoilage: Biological, chemical and physical. Biological causes include the growth and activity of microorganisms such as bacteria, yeast and mold. Action of food enzymes, damage by pests, insects, rodents, etc. Chemical causes include reactions with oxygen and light, and chemical reactions within food ingredients. Physical causes consist of temperature and physical abuse. All these factors can work together. For example, bacteria, insects, and light can all work together to spoil food in fields and warehouses. Simultaneously affect chemical activity.

Growth and activity of bacteria, yeasts and molds microorganisms can cause visible changes in food. Sour milk, moldy bread, and yeast-fermented fruit juices are examples of visible signs of spoilage. The types of microorganisms that spoil food depend on the composition of the food. Its pH, moisture content, nutrients, temperature, etc. Weevils multiply by burrowing into grains, destroying flavors and grains. Enzymatic changes-natural enzymatic changes caused by autolysis, such as overripening, softening, browning, and bacterial damage to food. That means sprouting potatoes, browning/blackening bananas, and softening fruits and vegetables.