Food Spoilage: Microorganisms and their prevention

@inproceedings{Rawat2015FoodSM,
  title={Food Spoilage: Microorganisms and their prevention},
  author={Seema Rawat},
  year={2015}
}
Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise fro m insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infe ctions. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life spa n. Other food can be kept for a considerably longer time… CONTINUE READING

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