Food spoilage is defined as “the changes in the characteristics of a food that makes it unacceptable”. The cause of these changes can be attributed to physical or biological process. Keeping spoilage to a minimum is the objective of both food manufacturers and consumers.
Food preservation methods include the following: drying, cold preservation, curing, irradiation, fermentation, pulse light, pickling, ozonation, weak organic acids, pascalization, canning, aseptic packaging –MAP/CAP, edible coatings, and heat preservation.
Smoking of fish |
Food spoilage