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MICROBIAL FOOD SPOILAGE AND ITS CONTROL

 

TABLE OF CONTENTS

CHAPTER ONE                                                                                      

1.0     Introduction                                                                                      1       

CHAPTER TWO:                                                                                    

LITERATURE REVIEW                                                                          

1. Causes of food spoilage                                                          3       

2.1     Growth And Activity Of Micro Organisms                                      4       

1. Implications of food spoilage                                                  13     
2. Control of food spoilage                                                                   15     
3. Control of microbial activities                                                 15     
4. Removal of microorganisms                                                    18     
5. Other ways of preventing microbial activities                         26     

CHAPTER THREE                                                                                 

3.0     Recommendation                                                                     29

1. Conclusion                                                                              31
2. References                                                                               33     

 

CHAPTER ONE

 

1.0     INTRODUCTION

          Spoilage is a relative term. The presence of microorganisms in food does not necessarily indicate spoilage neither is the presence of pathogenic organisms means that the food is spoilt.

          Spoilage refers to decay or decomposition of the food that results in an undesirable nature of the food in taste, texture, odour and appearance.  It is sometimes difficult to differentiate between spoilage by microorganisms and harmless growth or the same type of change may be considered disable, in another. For instance, the beneficial aspects of bacteria, yeast and moulds can be noted in the production of compost, wine, garri, ogi and some antibiotics. 

          A person may consider sour milk spoilt, but the cultured yogurt or cheese made by the same lactic acid fermentation good.  Therefore, fermentation may seemly indicate spoilage but production from the fermentation of milk like yogurt, cheese shows that spoilage is a relative term.

          Thus, some changes termed spoilage may be only changes in appearance or physical characteristics, although the product has undergone no microbial spoilage and there has been little loss in nutritive value.  Hence, each consumer has his own idea about whether a food is spoilt or not, and normally can come to a decision about its edibility without much difficulty based upon his sense of sight, small, taste and touch as well as his past experiences on the evaluation of the quality of the food.

          Having seen what spoilage refers to, it will be easy for us to look at the various ways which microbial food spoilage can be caused and consequently controlled.