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    FOOD Spoilage

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    mahnoor ashiq
    This document classifies foods based on their origin, perishability, pH value, and potential for spoilage. Foods are categorized as being of plant origin, animal origin, or seafood. They can also be classified as stable, semi-perishable, or perishable depending on their moisture content and shelf life. Food pH determines the types of spoilage microorganisms that may affect it. Food spoilage can occur through autolysis, microbial growth, or chemical/biochemical changes influenced by storage temperature and packaging quality.

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    FOOD Spoilage

    Uploaded by

    mahnoor ashiq
    120 views10 pages
    This document classifies foods based on their origin, perishability, pH value, and potential for spoilage. Foods are categorized as being of plant origin, animal origin, or seafood. They can also be classified as stable, semi-perishable, or perishable depending on their moisture content and shelf life. Food pH determines the types of spoilage microorganisms that may affect it. Food spoilage can occur through autolysis, microbial growth, or chemical/biochemical changes influenced by storage temperature and packaging quality.

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    This document classifies foods based on their origin, perishability, pH value, and potential for spoilage. Foods are categorized as being of plant origin, animal origin, or seafood. They can also be classified as stable, semi-perishable, or perishable depending on their moisture content and shelf life. Food pH determines the types of spoilage microorganisms that may affect it. Food spoilage can occur through autolysis, microbial growth, or chemical/biochemical changes influenced by storage temperature and packaging quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    120 views10 pages

    FOOD Spoilage

    Uploaded by

    mahnoor ashiq
    This document classifies foods based on their origin, perishability, pH value, and potential for spoilage. Foods are categorized as being of plant origin, animal origin, or seafood. They can also be classified as stable, semi-perishable, or perishable depending on their moisture content and shelf life. Food pH determines the types of spoilage microorganisms that may affect it. Food spoilage can occur through autolysis, microbial growth, or chemical/biochemical changes influenced by storage temperature and packaging quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 10

    FOOD CLASSIFICATION

    Classification based on food origin


    • Plant origin: cereals, legumes, fruits,
    vegetables, sugar, oils and fats
    • Animal origin: beef, mutton, poultry,
    eggs, milk, butter, cheese, yoghurt,
    organs meat
    • Sea foods: fish, oysters, prawns
    Classification based on perishability
    • Stable foods.
    • 3months-3years
    • Moisture <15%
    • Honey, sugar, dry cereals, legumes, processed
    foods like skim milk powder, breakfast
    cereals, pasta
    • spoiled by enzyme, microbes, insects and
    rodents
    • Chemical changes like browning, rancidity, etc
    Semi-perishable foods
    • Few weeks to few months
    • Potato, ginger, garlic, onion, fried snacks,
    cheese, ice-cream
    • Bacteria and moulds
    • Rancidity and browning
    • Loss of texture like graininess caused by ice or
    lactose or ice crystallization
    • Moisture 60-90%
    • Temperature/humidity control, insects and
    rodents proof warehouses
    Perishable foods
    • Few hours – few days
    • Milk, meat, fish, fruits, vegetables, bakery
    products
    • Storage at low temperature
    • 80-95% moisture
    • Chemical reactions, autolysis and microbial
    activates
    Classification based on pH values
    • The possible spoilage organisms
    • Food poisoning microorganisms
    • Choice of suitable heat processing temperature
    • High acids foods
    • pH below 3.7
    • Lemon, lime, grapefruit, fermented vegetable
    products (pickles).
    • Yeasts and moulds, aciduric bacteria
    • Destroy at 65-85°C
    • no food poisoning
    Acid foods
    • pH 4.5-3.7
    • Apples, guavas, oranges, mangoes, tomatoes,
    • Enzymes and non-spore aciduric bacteria
    • Destroy at processing temperature100°C
    • Canned tomato juice, B. thermoacidurans
    caused flat sour spoilage
    • Facultative anaerobes, B. coagulans, B.
    mascerans, B. polymyxa
    Medium acid foods/low acid
    • pH 5.0-4.5
    • Meat,
    • vegetable mixtures, tomato soup,
    • Low acid foods
    • pH 5.0 and above
    • Most vegetables, milk, meat, eggs, fish
    • Enzymes, mesophilic spore bacteria,
    • High temperature 115-121°C
    • C. botulinum and C. sporogenes
    Food Spoilage
    • Detrimental changes in food quality induced
    by physical, chemical and biochemical
    reactions taking place from within is called
    deterioration
    • Adverse changes in quality that are brought
    about by the action of predominantly external
    biological agents is called spoilage
    • Autolysis
    • Activities of microbes
    MODE of SPOILAGE
    Spoilage of foods

    • Effects:
    • Storage temperature
    • Enzymatical reactions
    • Low quality packaging material
    • Chemical and biochemical changes

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