The Ick Factor: Microbial Spoilage

A food can be considered spoiled when it is no longer edible or acceptable to consumers or does not meet the quality characteristics that its producer or manufacturer deems optimum. Foods spoil as a result of both natural biochemical changes and changes caused by microorganism growth and metabolism. The latter involves the degradation of proteins, carbohydrates, and fats by microorganisms or microbial enzymes. Signs of spoilage include changes in appearance, taste, odor, and texture. The type of…