University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

418

Pages:

2
Author:

Amal J.

Food Spoilage - Fruits and vegetablesFood Spoilage- - Damage / injury to food rendering it unsuitablehuman consumption.to is food is considered spoiled if it is contaminated/with pathogenic microbes / various poisonous agents, such as Pesticideheavy metals etcSpoilage of fruit and VegetablesRaw vegetables and fruits may deteriorate as a result of -Physical reasons, the operation of their own enzymes, microbialaction, or a combination of these agents.Mechanical damage caused by animals, birds / insects Or bybursting cutting, freezing or other maltreatment, may boostenzymate. activity or promote the entry and proliferation ofmicrobesPrevious damage by plant diseases may render the edibleportion of a plant unfit for ingestion or allow Saprophytes toProliferate and cause rottingContact with notting fruits and vegetable may result in thetransfer of organisms that cause not and increase waste During harvesting, transport, storage and marketing improperenvironmental londns may promote. notting.Organism like ants, rats, cockroaches , mice, birds and larval stages ofsome insects might also spoil the food.Microbial Spoilage of foodBacteria, yeasts and molds are major cause of food spoilageThey produce various enzymes that decompose. the Variousconstituent of food.Molds are the major causes of spoilage of foods withreduced water activity eg: dry cereals and cereal productsBauteria spoil foods with relatively high water activity such asmilk and milk pott.EBauterial SpoilageBatteria can cause food spoilage by breaking down the food,producing acids I other waste products during this process.-Mishanding of raw and cooked vegetables allows bauteria togrow.-lost. cases food poisoning in fruits and vegetables areSalmonella E. .wil, shigella Bacillus crews Listeria Campylobertonor a virus such as nonvirus.