Describe the normal microflora of important food groups of our diet. Give the sources of contamination in a food chain.
Answers
Spoiled Food
Damage or injuries that make food undesirable for human consumption.
Can be the result of:
insect damage
physical injury
enzymatic degradation
microbial activity
Basic Types of Food Spoilage
Appearance: when a food “looks bad,” what is this referring to?
Microbial growth
mycelia or colonies visible on surface
development of cloudiness in liquids
Changes in food color due to heme or chlorophyll breakdown
colony pigments, growth of mycelia, etc.
Textural changes (feel)
Slime formation
due primarily to surface accumulation of microbial cells
also be a manifestation of tissue degradation
Tissue softening due to enzymatic degradation (e.g. soft rot in veggies)
Changes in taste and odor
Development of:
1. nitrogenous compounds (ammonia, amines, etc.)
2. sulfides
3. organic acids