Types of food spoilage -

It is the destruction of riboflavin in milk upon exposure to direct sunlight, daylight or artificial light.

It happens when fruits and vegetables wilt and discolored.

It is a serious type of food spoilage. It may occur as infection or as intoxication.

Food spoilage may be caused by enzymes.

All foods in their natural state are subject to spoilage or deterioration.

Foods does not vary in their keeping quality.

Some foods readily spoil while some others can be kept for a limited period of time.

Some foods can be kept almost indefinitely at room temperature.

These foods can be kept for unlimited period of time.

Foods that can be kept for unlimited period of time.

These food spoil easily.

Lowering temperature retards chemical reactions and actions of food enzymes.

The lower the temperature, the slower will be the chemical reactions and microbial growth.

Refrigeration retards mold and bacterial growth for unlimited period of time.

Freezing is a way of preserving highly perishable food.

Non application of heat kills microorganisms and inactivates enzymes action.

It is the application of heat below 100 Degrees Celsius and kills only pathogens and the less heat resistant spoilage organisms like yeasts.

It renders the microorganisms inactive.

It may be accomplished by exposure to the sun or by use of artificial heat.

These are added to food to prevent or retard its deterioration either naturally or chemically.

Natural preservatives include -

It helps to improve the flavor and appearance of meat and retain its original color.

It is also known as brine curing.