Definition:

• Food spoilage is a disagreeable change or departure from the food's normal state. Such a
change can be detected with the senses of smell, taste, touch, or vision. Changes
occurring in food depend upon the composition of food and the microorganisms present
in it and result from chemical reactions relating to the metabolic activities of
microorganisms as they grow in the food.
Food spoilage is any change that renders food unfit for human consumption. At this stage food
cannot be consumed because of detrimental changes in it. At this food texture become soft
becomes unfit to eat.
Deterioration, on the other hand, is considered as detrimental changes in the quality of food but
at this stage it can be consumed. It may only include the alteration of color, flavor, texture or
ripeness (maturity).
 Signs of Food Spoilage:
No matter how hard you work to avoid it, some food spoilage will happen. Fruits and vegetables
spoil quickly, followed by other perishable goods.
Train your staff to look for these signs of spoilage:
• Changes in color, texture, and appearance can be a sign of spoilage. For example,
gray or brown meat or fruits and vegetables that are soft, have mushy spots or are
wrinkled.
• An unpleasant odor is a common sign of spoilage. If the food smells sour, rancid, or
putrid, it is likely spoiled.
• Spoiled food may have a slimy or sticky texture. These textures are a sign that
microorganisms are present.
• Visible mold growth is a clear sign of spoilage, often found on fruits, vegetables, bread,
cheese, and other dairy products. Some types of mold can produce dangerous toxins, and
mold can spread to nearby products, so it’s important to discard any food contaminated
with mold growth.
• Gas bubbles can be a sign of bacterial growth in canned or fermented foods.
• Cans with a deformed top may have gas buildup inside. Dented cans or damaged food
packaging can contribute to food spoilage.
• Always check the “use by” date of packaged foods and discard any expired products.
• It’s important to note that some foods, like aged cheeses or fermented foods may have a
strong smell or flavor that is not necessarily a sign of spoilage.
 • What Causes Food Spoilage?
• All food and beverages can spoil. Food spoilage is caused by various factors, including
the growth of microorganisms (such as bacteria, molds, and yeasts), enzymatic reactions,
physical and chemical changes, and exposure to oxygen, light, moisture, and temperature.
MODE OF FOOD SPOILAGE:
1. MODE OF SPOILAGE OF STABLE FOODS
 Stable foods are subject to deterioration and spoilage by the action of physical agents
(temperature), pests (insects, rodents, birds) and microbes.
 Due to poor storage conditions insects, rodents and birds can attack the stable foods
which may decrease the quantity but also affect the quality of food. These pests may
leave the excreta which is hazardous to human health.
 The relative humidity may increase or decrease in the storage atmosphere may increase
or decrease moisture content of food which may lead to growth of bacteria or moulds.
 Example of stable foods is maize, wheat, rice, barley, oats, cereals and pulses.

2. MODE OF SPOILAGE OF SEMI-PERISHABLE FOODS

 These foods include potatoes, onions, and other similar commodities which are stored in
cool places in the house. They are mostly attacked by rodents or insects at houses which
brings loss in weight and quality.
 Under unfavorable conditions, like moisture loss it leads to weight loss or shrink the size
of food, but also they will sprout due to activity of enzymes, results in softening. This
encourages the microbe’s growth and black mold rot especially in garlic, onion, and
potatoes.

3. MODE OF SPOILAGE OF PERISHABLE FOODS

 The agents that are accountable for deterioration and spoilage of perishable foods are
autolysis, microorganisms and physical factors. Pests are also responsible for causing
spoilage.
 The ripening process in fruits and vegetables is a series of complex chemical and
biochemical reactions catalyzed by enzymes. This leads to deterioration and spoilage if
left uncontrolled.
 Mechanical damage to the commodity, caused by the attack of rodents, insects and birds
leads to increased enzymatic activities and microbial contamination. Meat and milk are
spoiled by microorganisms that are either has entered from outside or natural. Meat will
give off odour and milk will curdle.

1. SPOILAGE BY AUTOLYSIS
The term autolysis means self-destruction and refers to the deteriorative changes originating
from within the food system. Autolysis in food is caused primarily by the activity of enzyme.
 • Enzymes are natural food substances that help break down complex molecules into
simpler ones. However, when enzymes are activated after harvesting or processing, they
can cause spoilage by breaking down nutrients and changing the texture and flavor of
food items. This is particularly true for fruits and vegetables.
CHEMICALLY INDUCED AUTOLYSIS
Deterioration in foods can occur from simple chemical reactions during storage, cooking and
processing. This may results in the darkening of color in flavors, odour, and nutritive value.
a. Auto-oxidation in oils and fats
Short wavelength light initiates auto-oxidation in lipids, through the formation of lipids
radicals, which leads to formation of peroxidase radicals. It begins with the uptake of
oxygen. The breakdown of products of peroxidase are responsible for off flavor.
Dry foods such as milk powder, crisps and breakfast cereals are particularly susceptible
to auto-oxidation.
b. Changes in meat color
Deteriorative oxidation results in off-color development in red meat exposed to oxygen.
When the meat is exposed to oxygen the bright red color (due to myoglobin) is changes
into brown color due to formation of metmyoglobin.
c. Non-enzymatic browning
Brown color changes can be noticed when some potato and apple varieties are cut and
exposed to the air.
Non-enzymatic browning results from the reaction of carbonyl and free amino acid
groups from reducing sugars and amino acids (maillard reaction), sugar degradation
(caramelization), or form of oxidative degradation of ascorbic acid.
i. Maillard reaction
When carbonyl group of reducing sugars react with amino group of amino acids
they form amino-sugars. These compounds ultimately polymerized to yield brown
color melanoidins.
It occurs in foods that undergo substantial heat treatment during processing. It
limits the shelf life of various fruits, vegetables, citrus products and juices.
ii. Caramelization
When sugars are heated under controlled conditions in the absence of water, they
form anhydro-sugars that readily polymerize to give taint brown pigment, called
caramel. Caramels are responsible for the desirable brown color of bread crust,
sweets, toffees, some beverages and syrups.

ENZYME INDUCED AUTOLYSIS

Some enzyme induced activities such as the development of desirable flavor,
color, and texture in fruits are beneficial.
a. Enzymatic Rancidity
 When fats and oils develop off-flavor or taints generally referred to as
rancidity. It is an enzyme mediated process. In this reaction lipase enzyme
hydrolyzed the lipids into free fatty acids and glycerol. Sometimes this
process is referred as hydrolytic rancidity.
Fat + water free fatty acids + glycerol
Hydrolytic rancidity is a common phenomenon in oil extracted from wet seeds
or in oil containing high residual water. It gives bad odour. Lipase enzyme
hydrolyze triglycerides to give fatty acids. Short chain fatty acids are mainly
responsible for taints, hence dairy products regularly suffer from rancidity.
b. Enzymatic Browning
Enzyme induced browning is a common phenomenon in potatoes, bananas,
mushrooms, apples and many other fruits and vegetables because these
contain polyphenols, the enzyme phenolase and, of course, oxygen is readily
available in the environment.
A cut or injury to the cell is required to bring the substrate and enzyme
together. This discoloration limits the shelf life of some minimally processed
foods and also may be a problem in the production of dehydrated and frozen
fruits and vegetables.
Traditionally, freshly peeled potatoes, apples, and similar food stuff are kept
immersed under water to prevent enzymatic browning, since this keeps off
oxygen which is essential for the reaction to proceed. This can also be prevent
by using hot water or steam treatment, lowering the pH of food and also by
using chemicals like citric acid etc.
2. Microbial Growth:
• Microorganisms are found everywhere, and when they grow on food, they cause
spoilage. Bacteria, molds, and yeasts are the most common microorganisms that cause
perishable foods to go bad. Microorganisms multiply in warm, moist environments and
produce unpleasant odors, flavors, and textures in food. Microorganisms grow best at
room temperatures (60-90°F), but some microorganisms can thrive in temperatures as
low as 40°F (refrigerator temperature).

3. Environmental and Chemical Changes:

Fruits and vegetables can lose moisture and become wilted or shriveled as they dry out.
Oxidation occurs when food is exposed to oxygen and can also cause spoilage. The
oxidation of fats, for example, can cause meats to become rancid.
Other environmental factors that cause spoilage include light, moisture, and
temperature. Light can break down nutrients and cause discoloration. Moisture and
temperature play a critical role in the growth of microorganisms. Refrigeration can slow
the growth of most microorganisms, especially in meat and dairy products. Therefore,
food stored at an inappropriate temperature can quickly spoil.
• Food deteriorates much faster at higher temperatures. Here are the recommended
temperatures for food storage
• Some foods do not need temperature control, but they do need to be stored at a
comfortable room temperature that is not too hot. Shelf-stable foods that do not require
refrigeration should be kept at 50-70°F.
• The best temperature for short-term refrigeration storage is 34-40°F.
• Your freezer should be set at 0°F or below.

4. Insects, Rodents, Parasites, and Other Creepy Crawlies:

Every living thing requires food to survive, and dirty food processing facilities are buffets
for all creatures that spread germs and bacteria from surface to surface.

5. Physical Damage:
Foods physically damaged from handling are more susceptible to bacterial growth. Fruits
and vegetables are particularly vulnerable to bruising or nicks. Damaged packaging, like
dented cans or torn plastic, also allows microbial growth.

• How to Prevent Food Spoilage in a Food Processing Facility:

Prevention of food spoilage in a food production facility is critical to ensure the safety
and quality of products. Here are ways to minimize mold growth, contamination, and loss
due to age.
1. Implement Current Good Manufacturing Practices (CGMP):
• CGMP are guidelines published by the FDA that establish procedures to ensure the safety
and quality of food products. Areas covered in the CGMP include:
• Personal hygienic practices and food handler glove safety
• Design and construction of food plants
• Maintenance of plant grounds and plant equipment
• Sanitary operations and facility sanitation
• Production and process controls during the production of food
2. Proper Food Storage
• Food products should be stored in appropriate containers under optimal conditions to
prevent spoilage. This includes maintaining proper temperature, humidity, and
ventilation.
3. Hazard Analysis and Critical Control Points (HACCP) Program
• HACCP is a management system used to identify potential hazards, establish critical
control points, and implement measures to control risks.
4. Conduct Regular Inspections
• No protocols will work without oversight. Regular inspections of the facility and food
products can help identify potential problems before they become serious.
 5. Ongoing Employee Training
• Employees should be trained on proper food handling and safety procedures to prevent
spoilage. This includes training on GMPs, HACCP, and other food safety programs.
Refresher training and updates should be regularly scheduled to keep food workers up to
date.
6. Use Preservatives and Other Food Additives Responsibly
• Preservatives and other food additives can help extend the shelf life of food products.
However, it is important to use these additives in accordance with regulations, guidelines,
and best practices.
7. Storing Preservatives, Flavorings, and Food Color
• Additives are often overlooked when considering food spoilage mitigation, but they can
be contaminated like any ingredient. Here are some tips for storing preservative
ingredients and common commercial ingredients like flavorings and colorings:
• Follow the storage instructions on the packaging. Proper storage ensures the ingredients
stay fresh and effective.
• Most preservatives, flavorings, and colorings should be stored in a cool, dry place to
prevent moisture buildup and mold growth.
• Use airtight containers to prevent moisture and air exposure. Glass or plastic containers
with tight-fitting lids work well.
• Label containers clearly with the name of the ingredient, the purchase date, and the
expiration date.
• Keep ingredients away from strong odors. Some ingredients, like flavorings and
colorings, can absorb odors from other foods or substances.
• Store liquid ingredients upright to prevent leaks and spills.
• Check expiration dates and discard any that are past their prime.