Food_Spoilage

Food Spoilage Food spoilage Bacteria, yeast and moulds may cause putrefaidion, fermentation and moulding in food. Most kinds of food are subject to microbiological spoilage unless special methods are used for their protection. Microorganisms are usually found on the skins membranes of food. They penetrate the inner tissues only when the outer covering has been broken. Consequently an intact protective coating will slow down microbial spoilage. Food may also spoil through decomposition caused by the action of food enzymes. Enzymes are food, fruits, found, foods, enzymes, action, yeast, worms, weevils, vegetables, unless, undesirable, tissues, through, thereon, surfaces, substantially, subject, spoils, spoilage, bacteria, spoilage, spoil, special, soft, slow, skins, ripening, putrefaidion, protective, protection, permitted, penetrate, peak, outer, off, moulds, moulding, microorganisms, microbiological, microbial, methods, membranes, maturity, lose, kinds, intact, inner, information, include