Spoilage of Vegetables and fruits The deterioration of raw vegetables and fruits may result from physical factors action of their own enzymes, microbial action, or combinations of these agencies. Mechanical damage resulting from action of animals, birds or insects or from bruising, wounding, freezing or other mishandling may predispose toward increased enzymatic action or the […]
Spoilage of Cereals by microorganisms
Spoilage of Food Spoilage is the term used used to describe the deterioration of food texture, color, odour or flavor to the point where it is unappetizing or unsuitable for human consumption. Microbial spoilage of food often involves the degradation of protein, carbohydrates and fats by the microorganisms or their enzymes. Role of micro organisms […]
