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
Article Shared by 
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 