Food Processing, Food Spoilage and their Prevention: An Overview

Food Spoilage: Microorganisms and their prevention

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 from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as...

Food Browning and Its Prevention: An Overview†

Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with...

Moulds in food spoilage.

There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds. This is due to recent international agreement...

Spoilage and Preservation of Food

Food allergy: an overview.

Food allergy affects between 5% and 7.5% of children and between 1% and 2% of adults. The greater prevalence of food allergy in children reflects both the increased predisposition of children to develop food allergies and the development of immunologic tolerance to certain foods over time. Immunoglobulin (Ig) E-mediated food allergies can be classified as those that persist indefinitely and tho...