In this article we will discuss about the spoilage of non-canned and canned foods. Spoilage of Non-Canned Foods: Spoilage of Canned Foods: Canned foods may spoil either due to biological or chemical reasons. We would discuss only the biological spoilage as it is the point at issue. Biological spoilage of canned foods: Biological spoilage of […]
Spoilage of Non-Canned and Canned Foods
Article Shared by 
Types of Fermented Food Items
Article Shared by
In this article we will discuss about the bacterial and non-bacterial fermented food items. Bacterial Fermented Food Items: Important food items produced in whole or in part by bacterial fermentations are sauerkraut, pickles, sausage, olives, etc. for humans and ensilage for animal fodder. Lactic acid bacteria are mainly responsible for the desirable type of fermentation […]
Spoilage of Food: 2 Factors | Food Microbiology
Article Shared by
The following points highlight the two main factors that lead to the spoilage of food. The factors are: 1. Storage Conditions 2. Food’s Own Chemical Properties. Factor # 1. Storage Conditions: Temperature and oxygen are considered two most important factors that invite microbial contamination resulting in spoilage of foods in storage conditions. 1. Role of […]
This is a question and answer forum for students, teachers and general visitors for exchanging articles, answers and notes. Answer Now and help others.
Answer Now
Answer Now
Here's how it works:
- Anybody can ask a question
- Anybody can answer
- The best answers are voted up and rise to the top
Powered by WordPress. Designed by 