When food is slaughtered or harvested, its animal or plant tissue begins to decay. Without these tissues, microorganisms, such as molds, yeasts and spoilage bacteria, eat away at foods and cause the spoiling process. Other causes of spoilage include piercing or bruising of fruits or vegetables, oxidation, pest infestation and adulteration through the addition of leftover ingredients to fresh food.Know More
When food is harvested or slaughtered and packaged for consumption it is susceptible to the enzymes present in the cells of micro organisms. These enzymes eat away at deceased foods until blanching or cooking deactivates them.
Nuts, breads, meat, cheeses, fruits and vegetables are primary targets for mold and yeast. Mold forms a network of microscopic spores that extend into the foods and cause illness or allergic reactions if consumed. Mold and yeast cause discoloration, slime and odors when present on foods.
Other agents that accelerate the spoiling process include certain disease-causing bacteria, such as Bacillus cereus, which spoils dairy products, and Clostridium, which spoils meats and poultry.
Preventing food spoilage is essential to healthy eating. Prevention includes suitable receiving inspection practices that follow producer and manufacturer instructions, keeping food in climate-controlled settings and appropriate sanitation and personal hygiene when handling food.Learn more about Food Spoilage
Perishable foods should not be left out for more than two hours. After this, foods should be refrigerated or thrown in the trash. Otherwise, harmful bacteria may start growing.Full Answer >
According to HowStuffWorks, food preservation slows down the activity of disease-causing bacteria or kills bacteria in food altogether. Preserving food keeps it from spoiling too quickly, allowing it to last for weeks or even months longer than it does normally.Full Answer >
Honey, white rice, sugar, pure vanilla extract and hard liquor are all types of food that never spoil, as long as they are kept sealed. If these foods are opened or unsealed, they still spoil over time.Full Answer >
Vacuum-packed foods may last three to five times longer compared to stored foods without this type of packaging. For example, refrigerated cooked ham lasts three to four days, while vacuum-packed cooked ham can last up to two weeks in the refrigerator.Full Answer >