Food Spoilage

Food is considered spoiled when an undesirable change in the color, flavor, odor, or texture of the product has occurred. Microbial activity, endogenous chemical activity, insect/rodent damage, or physical injury such as bruising and freezing are responsible for spoilage. Spoilage classifications will vary with the consumer; that is, one individual may consider a food spoiled where another does not. A perfect example is fermented food. To some individuals, the food may be considered delicious but to other individuals who have had limited exposure to that type of food, the unfamiliar odors associated with the product would be considered spoiled. Individuals also differ in their thresholds to various odors and flavors, which would affect their judgment of the food's quality. Less obvious changes in food composition may also classify the food as spoiled. For example, nutrient losses, presence of harmful bacteria, or the formation of toxic substances within the food would all render the product spoiled. In these and other cases where food has been labeled as spoiled, the food is removed from distribution and labeled unfit for human consumption. The significance of this action is that there are economic losses associated with removal of the products from distribution and consumption, and the producer, processor, or consumer must assume these losses.

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

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