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Persistence
Microbial contamination remains viable but numbers remain unchanged.
Growth
Microorganisms multiply and increase in numbers.
Death
Microorganisms cannot multiply.
Sporulation
Formation of spores by microorganisms.
Toxigenesis
Production of toxins by microorganisms.
Food Spoilage
Undesirable change in color, flavor, odor, or texture of food that makes it unacceptable for human consumption.
Microbial spoilage
Deterioration of food due to the activity of microorganisms.
Enzymatic spoilage
Undesirable changes in food due to enzyme-catalyzed reactions.
Chemical spoilage
Deterioration of food due to non-enzymatic chemical reactions.
Physical spoilage
Undesirable changes to the physical structure of food.
Hydrolysis and fermentation of proteins
Putrefaction, which releases foul-smelling compounds.
Breakdown of pectin
Pectinolysis, leading to the loss of fruit structure and soft rots.
Hydrolysis and fermentation of carbohydrates
Souring, resulting in the production of organic acids and souring of the food.
Hydrolysis of lipids
Fat degradation, releasing glycerol and fatty acids, causing rancidity and bitterness.
Aerobic spoilage of meat
Predominantly caused by psychrotrophic organisms like Pseudomonas.
Off odors at 107 bacterial growth due to glucose and lactate exhaustion and amino acid metabolism.
Slime at 108 bacterial growth.
Enterobacteriaceae and lactic acid bacteria are also important in aerobic meat spoilage.
Anaerobic spoilage of meat occurs in vacuum packaging and is caused by lactic acid bacteria, Brochothrix thermosphacta, and Clostridium.
Surface slime
Shiny, viscous, moist covering on the surface of meat caused by Streptococcus, Leuconostoc, Brucella, Micrococcus, and some Lactobacilli.
Green discoloration
Caused by some Lactobacilli and Leuconostoc.
Hydrolysis (rancidity)
Caused by Pseudomonas, Achromobacter, and yeast.
Phosphorescence
Caused by Photobacteria and Pseudomonas.
Pigmentation
Red spot caused by Serratia, blue color caused by Pseudomonas.
Stickiness, whiskers, black spots, white spots, green patches, off odors
Caused by molds.
Putrefaction
Caused by anaerobic microorganisms.
Shelf life
Length of time a food remains wholesome without deterioration.
Highly perishable foods
Meat, fish, milk, most fresh fruits, and vegetables.
Semi-perishable foods
Potatoes, apple, yam, some nuts.
Stable (durable) foods
Sugar, flour, grain-legumes, dry products.
Direct determination and monitoring
Samples taken at specified stages in food production and stored until quality becomes unacceptable.
Accelerated estimations
Products stored at raised temperatures to increase the aging process.
Shelf-life determination
Direct method involves monitoring the product at regular time intervals, while indirect methods use accelerated shelf-life studies.
The Rule of Q10
The factor by which the rate increases when the temperature is raised by ten degrees.
Calculation example
Determining shelf life based on Q10 values and rate of deterioration at different temperatures.
Chemical indicators
Glucose, gluconic and 2-oxogluconic acid, lactic acid, acetic acid, ethanol, biologically active amines, and volatile compounds used to indicate meat spoilage.
Microbiological indicators
Storage trials, challenge tests, and predictive modeling used to determine indicators of early food spoilage.
