PRESENTATION GROUP MEMBER
HAJRA QAISER
AIMEN IFTIKHAR
HAMNA ASLAM
ZUNAIRA
AMMAR AHMAD
AHMAD ZEESHAN
CHEMICAL
SPOILAGE OF
FOOD
FOOD SPOILAGE
• Any changes in visual,
smell and texture of
food that makes it
unacceptable for food
TYPES OF FOOD SPOILAGE
• Microbial spoilage
• Non microbial spoilage
MICROBIAL NON MICROBIAL
SPOILAGE SPOILAGE
• Microbiological food spoilage • Non-microbial spoilage can
is caused by the growth of be caused by foreign material
microorganisms which in the foodstuff or by enzymes
produce enzymes that lead to that occur in the foodstuff
objectionable by-products in naturally
the food.
Why is spoiling of food a chemical reaction
Spoiling of food is a chemical reaction as.. It involves the breakdown of the food
particles by the microbes. It goes through acidic reaction and the breakdown of
food into simpler form.
Chemical spoilage
• Chemical reactions in food are
responsible for changes in the color and
flavors of foods during processing and
storage.
• Foods are of best quality when they are
fresh, but after fruits and vegetables are
harvested, or animals are slaughtered,
chemical changes begin automatically
within the foods and lead to deterioration
in quality.
• Fats break down and become rancid
(smell bad), and naturally-occurring
enzymes promote major chemical
changes in foods as they age.
Chemical spoilage PROTEIN DEGRADATION
of carbohydrates
•Gelatinization Protein degradation can involve
reaction with protein and other
•Browning reaction ingredients or enzymatic activity.
Enzyme are protein that act as catalysis
that greatly increase chemical reaction
rates.
BROWNING REACTION
ENZYMATIC NON ENZYMATIC
ENZYMATIC NON ENZYMATIC
• It result due to action of • A reaction that occur between
enzymes in ripe, cut and injured protein and reducing sugars.
food otherwise the enzyme These reaction continue further
intact within the tissue comes in through the Strecker
contact with phenol oxidizes degradation and polymerization
which trigger the reaction reaction to form volatiles and
towards enzymatic browning the dark pigment.
intact enzyme are responsible
for ripening and decay of fruits
in normal
OXIDATION
Oxygen can cause spoilage of foods. Oxidative spoilage is the chief cause of quality
loss in fats and fatty portions of foods. When lipids oxidize, short chain carbon
compounds are formed; these compounds have very strong odors and flavors and
are very undesirable and unacceptable.
FACTORS
• Air and Oxygen
One important cause of food spoilage and spoilage is air and oxygen. Because air is colorless,
odorless, and tasteless, it is often taken for granted and sometimes forgotten as a means to
cause food to spoil.
• Microorganisms
Oxygen can provide conditions that enhance the growth of microorganisms. Some bacteria
require oxygen for growth (aerobes) while others can grow only in the absence of oxygen
(anaerobes). Many bacteria can grow under either condition and are called facultative
anaerobes.
• Enzymes
Certain enzymes that are naturally present in food are known as oxidizing enzymes. These
enzymes catalyze chemical reactions between oxygen and food components, and this leads to
food spoilage.
• Oxygen
Oxygen can also cause spoilage of foods spontaneously, by itself. Oxidative
spoilage is the chief cause of quality loss in fats and fatty portions of foods.
When lipids oxidize, short chain carbon compounds are formed; these
compounds have very strong odors and flavors and are very undesirable and
unacceptable. The off-odors resulting from this type of spoilage are sharp and
acrid and have been described as linseed oil-like, tallowy, fishy or perfume-
like.
• Moisture
Water is one of the most common substances on earth. It is an essential
component of all foods. The amount of water in food influences the
appearance, texture, and flavor of the food. All living organisms, as well as
food, contain water.
Effects of food spoilage:
• Spoilage of food by bacteria, microbial infections, or food decomposition causes changes in the
nutritional quality of food. Changes in the general nature of food like changes in color, taste, odor,
taste. Breakdown of proteins caused by microbes emits an obnoxious odor.
• They change the food's flavor and synthesize new compounds that can be harmful to humans.
Food spoilage directly affects the color, taste, odor and consistency or texture of food, and it may
become dangerous to eat. The presence of a bad odor or smell coming from food is an indication
that it may be unsafe.
• Spoiled food consumption is dangerous because it often contains
mycotoxins and microbial wastes. Because of this, visibly spoiled food
is often destroyed and non-visibly spoiled food with a passed due
date will be destroyed as well.
• Although infections often result in disease, it is possible to be infected
with a pathogen and still appear healthy. The majority of foodborne
diseases (those caused by infectious agents transmitted to people in
the food we eat) are due to bacteria, viruses, parasites and toxins can
also cause foodborne diseases.
• So, we should take good and healthy food for being prevented from
different food diseases
