Deterioration and Spoilage of Food

In most saving applications, the objective is not only to maintain the food edible condition, but also to keep it at the peak of its quality. The term " quality " includes vitamin content, appearance, smell and taste of the products, which have been preserved. Lots of fresh products, experience a recognizable change in their quality as soon as they collect and during the saving process. Save vitamin content as high as possible is always an important factor when processing and preserving food. Fresh vegetables, fruits, dairy products and fruit juices to suffer large losses in vitamin content when they are not collected, processed, recycled or adequately protected. Therefore, bakeries, dairies and similar products, processors add vitamins for their products to replace those lost during processing.

Damage and spoilage of perishable products as a result of a complex series of chemical changes. These changes, caused by internal and external factors, as only food product was assembled. Internal agents natural enzymes that are present in all organic materials. External agents are organisms that naturally grow on the surface of the food. Although these agents are capable to lead to full destruction of a food product on your own, and, as a rule, are involved in most cases of food spoilage. Therefore, the activity of both of these spoilage agents should be eliminated or effectively controlled if food should be stored securely. The following sections describe the features and behavior of enzymes and microorganisms agents of food products of decay.

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