Types of food spoilage
We can define food spoilage as any change that generates undesirable food for a given population under normal conditions. The end result of a series of partial or complete breakdown reactions that affect one or all of the food components, such as fats, proteins, and carbohydrates, is definitely what food spoilage is all about. It leaves a trail of decay products, along with strange tastes and odors, and often toxic products. All these changes and reactions do not happen all at once, but instead result in spoiled food that is not suitable for human consumption.
What are the different types of food spoilage?
Food spoilage can be any of the following types: nutritious, aesthetic, and poisonous. An example of nutritional deterioration is the destruction of riboflavin in milk after exposure to direct sunlight, daylight, or artificial light. This can be prevented if the milk is protected from light and stored in a refrigerator. Withered lettuce and discolored fruits and vegetables, while not harmful to health, are considered aesthetically “spoiled” due to their appearance.
The most life-threatening type of food spoilage is food poisoning. It can occur as an infection, ingestion of organisms in large quantities, or as intoxication, ingestion of toxic products (toxins) from the organism. The most common cause of food poisoning is the production of a toxin by the Staphylococcus aureus body in food. The staph organism is a pus-forming bacterium commonly found in nature and generally present on the surface of the skin, under the nails, and in the nose and throat. To grow, it needs food, air, and a warm, humid environment. Gastrointestinal symptoms such as abdominal cramps, diarrhea, nausea, and vomiting usually appear 2 to 4 hours after eating.
Botulism is a more dangerous type of food poisoning. This is caused by ingesting the toxin produced by Clostridium botulinum. When the body is allowed to grow in food, it produces a powerful toxin during its development. Ingesting even small doses of this toxin causes severe illness within 24 hours. The nervous system is affected and death is usually due to respiratory failure. Since the body grows only in the absence of oxygen, botulism generally involves improperly canned foods, such as meats and low-acid fruits and vegetables.
Salmonella infection is responsible for numerous cases of gastrointestinal disorders. The Salmonella organism grows easily at room temperature, is inactivated at refrigerated temperatures, and is destroyed by heat. The body grows best on low-acid foods such as eggs, dairy products, meat, seafood, and poultry. Salmonella infection produces symptoms such as nausea and vomiting, abdominal pain, and diarrhea within 12 to 36 hours. The condition can be prevented by cooking well and serving or refrigerating perishable foods right away.
Streptococcal infection is due to ingestion of food contaminated directly or indirectly by secretions from the nose and throat, abscesses from people who handle food, or from sneezing or coughing from infected people. Foods commonly implicated are milk and dairy products, partially prepared hams, baked custard, and hot dogs. Pasteurization of milk and educating the public in personal hygiene habits are preventive measures.