Saturday, February 24, 2018

Food spoilage

The problem of food spoilage has plagued man since ancient times. Early attempts to preserve food cantered on using sugars, salts, spices, and wood smoke. The WHO estimates that about 2% of the world’s food supply is lost to spoilage.

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
Today, the issue of food preservation has grown to be more complex as new products are frequently being introduced, requiring longer shelf life and greater assurance of protection from microbial spoilage.
Food spoilage
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