Contamination of Foods
• From green plants, fruits, animals, sewage, soil, water, air and during processing and handling.
General principles underlying spoilage: Chemical changes caused by Microorganisms
• Fitness or unfitness for consumption
• Causes of spoilage
• Classification of Foods by ease of spoilage
• Factors affecting kinds and numbers of microorganism in food
• Factors affecting the growth of microorganism in food
Microbial and biochemical aspects of Food Spoilage
• Microorganism in Food Spoilage
• Biochemical Spoilage
• Yeast and Moulds in Food Spoilage
• Chemical Spoilage