Introduction
Foods represent complex ecosystems containing nutrients, moisture, and environmental conditions that support microbial growth.
Food spoilage refers to the undesirable changes that occur in food products due to microbial growth, insects, enzymatic activity, physical and chemical reactions. Food unfit to eat due to sanitary reasons is not called spoiled . Based on the ease of spoilage, foods can be classified into three groups namely; (i) stable or non-perishable (e.g. beans, flour); (ii) semi-perishable ( e.g.potatoes, yam, apples) and (iii) perishable foods ( e.g.meat, fish, tomatoes)
Among the different microorganisms involved in spoilage, bacteria represent one of the most important groups responsible for deterioration of foods such as meat, fish, dairy products, fruits, vegetables, and processed foods. Spoilage microorganisms alter the sensory properties of foods by producing unpleasant odors, flavors, texture changes, slime formation, and discoloration.
- Lecturer : BIOLOGICAL SCIENCES