Question

What is the difference between stable and spoils food​

Answer 1

Answer:

• Shelf-stable foods have undergone preservation processes that have produced foods that are considered to be ‘commercially sterile,’ i.e., will not spoil or cause disease under normal conditions of handling and distribution. These foods are not completely sterile and are subject to some type of bacterial spoilage. For example, aciduric and thermoduric bacteria may spoil foods rendered shelf-stable by reduction of the pH to less than 4.6 and application of a pasteurization heat treatment. Certain species of Lactobacillus, Clostridium, and Bacillus are capable of surviving a pasteurization heat process and, under the right conditions, will grow in high-acid foods. It is generally recognized that high-acid foods are more susceptible to spoilage by yeasts and molds but, as indicated above, some bacteria will grow and spoil even heat-processed acid foods.
• Food spoilage is a complex process, and the type of product (intrinsic parameters) and the way it is packaged and stored (extrinsic parameters) select for the types of spoilage microorganism that can grow quickest under those conditions and hence lead to the spoilage of the product.