According to the Oxford English Dictionary to spoil is to ‘deprive of good or effective qualities’. When a food is spoiled its characteristics are changed so that it is no longer acceptable. Such changes may not always be microbiological in origin; a product may become unacceptable as a result of insect damage, drying out, discolouration, […]
Spoilage of Food (With Diagram) | Microbiology
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Radiation Techniques for Preservation of Food
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The following article highlights the four radiation techniques for preservation of food: The techniques are:- 1. Irradiation 2. Microwave Radiation 3. UV Radiation 4. Ionizing Radiation Radiation Technique # 1. Irradiation: Electromagnetic (e.m.) radiation is a way in which energy can be propagated through space. It is characterized in terms of its wavelength A, or […]
Insufficiency of Food and Ill Health | Microbiology
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Although food is indispensible to the maintenance of life, it can also be responsible for ill health. A simple insufficiency will lead to marasmus (protein-energy deficiency) while over-reliance on staples low in protein, such as cassava, produces the condition known as kwashiorkor. A diet may provide adequate protein and energy but be lacking in specific […]
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