Spoilage of food
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Food spoilage means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat. Food Spoilage By 1.Microorganisms 2.Enzymes 3.Insects
Transcript of Spoilage of food
Welcome To
Presentation on
Spoilage of Food
Personated to …
Dr. MD. SHOHIDULLAH MIAHDirector & Coordinator
College of Agricultural Sciences
4 Embankment Drive Road, Sector-10 (Off Dhaka-Ashulia Road) Uttara Model Town, Dhaka-1230, Bangladesh. Phone: 896 3523-27, 892 3469-70, 0171 4014933 Fax: 892 2625, [email protected],
www.iubat.edu
Food Spoilage
Food spoilage means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Spoilage of food is meaning
a condition where ….
produced excessive growth of microorganisms, those are leading to decomposition.
Molds
Molds are eukaryotic micro-organisms that are decomposers of dead organic material.
Moulds form spores which, when dry, float through the air to find suitable conditions where they can start the growth cycle again.
Yeast
Yeasts are single-celled fungi useful in the production of various types of food and beverages, such as bread, yogurt, cider, and alcoholic beverages.
Yeasts can be responsible for the decomposition of food with a high sugar content.
Yeast metabolizes sugar producing alcohol and carbon dioxide gas. This is known as fermentation.
Bacteria
Bacteria are round, rod or spiral shaped microorganisms. They occur in different sizes and shapes and are classified as coccus.
Bacteria
Coccus
Bacilli
Spirillae
Diplo Staphylo
Bacteria Cont’d…
Various bacteria can be responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are created in the process.
EnzymesEnzymes are proteins found in all plants and animals.
Enzymes cause undesirable changes in color, texture and flavor.
Insects
Worms, bugs, weevils, fruit flies, moths cause extensive damage to food and reduce its nutritional value and make it unfit for human consumption.
Control of Micro-organisms factors
Cold Drying Acid Smoke
Air Chemical Radiation
