Three main cause of food spoilage and its measures
Answers
The food and water may be infected by germs. Flies carry germs. When they sit on our food, they pass on these germs to our food. There are various factors which are responsible for food spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.
A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage.
A food rotation system uses the first in first out method (FIFO), which ensures that the first item purchased is the first item consumed.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time.
Refrigeration can increase the shelf life of certain foods and beverages, though with most items, it does not indefinitely expand it. Freezing can preserve food even longer, though even freezing has limitations.
A high-quality vacuum flask (thermos) will keep coffee, soup, and other boiling-hot foods above the danger zone (140F/58C), at which bacteria grow most rapidly,for over 24 hours.
Canning of food can preserve food for a particularly long period of time, whether canned at home or commercially. Canned food is vacuum packed in order to keep oxygen out of the can that is needed to allow bacteria to break it down. Canning does have limitations, and does not preserve the food indefinitely.
Lactic acid fermentation also preserves food and prevents spoilage.
1.not closing the food items
2.adding chemicals for taste
3.rancidity
preventation
we should close the food items after use and shouldn't add harmfull chemicals