Microbial rancidity

Rancidity is the result of unsaturated fats or oils in food undergoing oxidation, leading to an unpleasant smell and taste. Microbial rancidity, on the other hand, occurs when microorganisms such as bacteria or molds utilize enzymes like lipases to break down fat and modify the chemical composition of food.

The oxidation of lipids and the proliferation of unwanted microorganisms in food products contribute to spoilage, off-flavors, rancidity, and deterioration. As a result, these products become unsuitable for consumption and may even contribute to the development of cancer, atherosclerosis, heart disease, and allergies.

Microbial-based rancidity is a prevalent issue that can trigger recalls of affected products.

Managing this process involves careful selection of appropriate preservatives. Spices and herbs have been used since ancient times as folk medicine and natural preservatives in food. They prolong the shelf life of food by preventing rancidity through their antioxidant properties and by exhibiting bacteriostatic or bactericidal effects against harmful bacteria that can cause foodborne illnesses.

Reducing microbial rancidity requires inhibiting or eliminating the microorganisms responsible. Additionally, techniques such as pasteurization and the addition of antioxidant ingredients like vitamin E can be employed to alleviate this problem.
Microbial rancidity