Food Spoilage and Contamination

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Causes of food contamination

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Biological, chemical, and physical contamination.

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Signs of food spoilage

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Unpleasant smell, appearance, or taste.

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Type of contamination: Chemical contamination

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Foods contaminated with cleaning products and pesticides from throughout the food production chain.

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Process involved in oxidative rancidity

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Autoxidation, where acylglycerols are oxidized without enzymes

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Effects of oxidative rancidity

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Unpleasant flavors in oxidized fats and oils

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Effects of absorption rancidity

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Unpleasant taste due to absorbed smells

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Microbial rancidity and fat deterioration

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Microorganisms cause fats to deteriorate, leading to spoilage

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Image of grain storage with pests

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Shows the impact of pests on stored grains.

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Examples of semi-perishable foods.

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Eggs, butter, margarine, cheese, fruit, vegetables, jam, and bread.

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Spoilage time for non-perishable foods at room temperature.

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Can last longer than 2 weeks.