What are spoilage bacteria?

Spoilage bacteria are microorganisms too small to be seen without a microscope that cause food to deteriorate
and develop unpleasant odors, tastes, and textures. These one-celled microorganisms can cause fruits and
vegetables to get mushy or slimy, or meat to develop a bad odor.

http://askkaren.custhelp.com/app/answers/detail/a_id/998/~/what-are-spoilagebacteria%3F

Do spoilage bacteria make people sick?

Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick.
Spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor, but they
do not generally make you sick.
Pathogenic bacteria cause illness. They grow rapidly in the Danger Zone-the temperatures between 40 F (4.4
C) and 140 F (60 C) and do not generally affect the taste, smell, or appearance of food. Food that is left too
long at unsafe temperatures could be dangerous to eat, but smell and look just fine.

http://askkaren.custhelp.com/app/answers/detail/a_id/994/related/1/session/L2F2
LzEvdGltZS8xNDc2MjM2NDk5L3NpZC9vNlJSbFQqbQ%3D%3D

Food spoilage is the process in which food deteriorates to the point that it is not edible to humans or
its quality of edibility becomes reduced . Various external forces are responsible for the spoilage of
food. Food that is capable of spoiling is referred to as perishable food.

Food Spoilage
This apple has decomposed to the point that it is unappealing for humans to eat.

Harvested crops decompose from the moment they are harvested due to attacks from
microorganisms.
Various bacteria can be responsible for the spoilage of food. When bacteria breaks down the food,
acids and other waste products are created in the process. While the bacteria itself may or may not be
harmful, the waste products may be unpleasant to taste or may even be harmful to one's health.

Yeasts can be responsible for the decomposition of food with a high sugar content. The same effect is
useful in the production of various types of food and beverages, such as bread, yogurt, cider, and
alcoholic beverages.
Signs of food spoilage may include an appearance different from the food in its fresh form, such as a
change in color, a change in texture, an unpleasant odor, or an undesirable taste. The item may
become softer than normal. If mold occurs, it is often visible externally on the item.
Some spoiled foods are harmless to eat, and may simply be diminished in quality. But foods exhibiting
certain types of spoilage may be harmful to consume. Uncooked or under-cooked animal flesh that
spoils is typically quite toxic, and consumption can result in serious illness or death. The toxic effects
from consuming spoiled food are known colloquially as "food poisoning", and more properly as
"foodborne illness. "

Source: Boundless. Food Spoilage by Microbes. Boundless Microbiology. Boundless, 26 May. 2016.
Retrieved 12 Oct. 2016 from https://www.boundless.com/microbiology/textbooks/boundlessmicrobiology-textbook/industrial-microbiology-17/food-preservation-202/food-spoilage-by-microbes1015-5468/

Moulds

Moulds classified as fungi develop a multicellular structure visible to the naked eye. They grow
from cells called spores present in the air. They settle and multiply on suitable foods. At this
stage, they are visible as a fluffy coloured mass and the food is said to have gone mouldy.
Moulds grow most readily in most conditions, at temperatures between 20oC and 40oC. They
grow on a variety of foods, particularly meat, cheese, fruit and bread, especially if the food is
stored in damp conditions. Moulds may remain active at the low temperatures of a refrigerator
but they are destroyed by heat above 70oC. They also like a slightly acid medium and this is why
they attack citrus and the surface of jams. Why dont you try and give examples of food that can
be attacked by moulds. Lets continue.
Food that is contaminated with mould often appears to be safe to eat as only the outer part is
affected by mould growth. However, recent research has shown that substances produced by the
mould which migrate into the food could be harmful to many organs of the body. It is therefore
advisable to discard mouldy food completely, rather than just to remove the mouldy part.

http://wikieducator.org/Lesson_8:_Food_Spoilage

Apa itu pembusukan makanan?

Pembusukan makanan adalah rusaknya nilai

gizi, tekstur, serta rasa dari makanan sehingga tidak layak dikonsumsi karena berbahaya
bagi kesehatan.

Apa yang menyebabkan pembusukan makanan?

pembusukan pada masakan, yaitu:

1. Mikroorganisme

Ada beberapa hal yang menyebabkan

Ada tiga jenis mikroorganisme yang menyebabkan pembusukan pada makanan:

Ragi (yeast)

Ada dua jenis ragi, true yeast dan false yeast. Kalau mendengar kata ragi, pasti pembaca
semua ingat dengan proses pembuatan roti. Ya, ragi memang digunakan dalam proses
pembuatan roti untuk mendapatkan proses yang disebut dengan fermentasi, yakni proses
yang menghasilkan alcohol dan karbon dioksida. Ragi yang menghasilkan proses fermentasi ini
disebut true yeast sedangkan false yeast biasa tumbuh dipermukaan makanan yang kering,
pada makanan yang mengandung kadar gula tinggi, serta kadar asam yang tinggi

Jamur

Jamur pada makanan dapat menyebabkan penyakit. Biasanya gejala yang ditunjukkan akibat
keracunan makanan berjamur seperti mual serta pusing. Jamur dapat tumbuh pada makanan
jika makanan dala suhu yang sesuai. Biasanya suhu yang lembab meyebabkan makanan mudah
berjamur. Meletakakkan makanan pada ruang terbuka tanpa ditutup rapat juga merupakan
factor yang menyebabkan makanan ditumbuhi oleh jamur.

Bakteri

Bakteri tumbuh pada makanan yang kadar keasamannya rendah, seperti pada sayuran dan
buah - buahan. Bakteri tumbuh dengan cepat pada suhu kamar (suhu ruangan biasa) yakni
250C. Maka dari itu untuk menghindari tumbuhnya bakteri pada makanan, maka makanan
disimpan pada suhu di bawah 50C atau dipanaskan pada suhu di atas 600C.

http://foodsafety-hygiene.blogspot.co.id/2010/04/pembusukan-makanan.html
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans
or its quality of edibility becomes reduced. Various external forces are responsible for the
spoilage of food. Food that is capable of spoiling is referred to as perishable food.
Contents
[hide]

1Reasons
o

1.1Bacteria

1.2Yeasts

2Signs

3Consequences

4Prevention

5See also

6References

Reasons[edit]
Harvested foods decompose from the moment they are harvested due to attacks from enzymes,
oxidation and microorganisms. These include bacteria, mold, yeast, moisture, temperature and
chemical reaction.

Bacteria[edit]
Bacteria can be responsible for the spoilage of food. When bacteria breaks down the
food, acids and other waste products are created in the process.[1] While the bacteria itself may or
may not be harmful, the waste products may be unpleasant to taste or may even be harmful to
one's health.[2]

Yeasts[edit]
Yeasts can be responsible for the decomposition of food with a high sugar content. The same
effect is useful in the production of various types of food and beverages, such
asbread, yogurt, cider, and alcoholic beverages.[3]

Signs[edit]
Signs of food spoilage may include an appearance different from the food in its fresh form, such
as a change in color, a change in texture, an unpleasant odor, or an undesirabletaste. The item
may become softer than normal. If mold occurs, it is often visible externally on the item.

Consequences[edit]
"food poisoning", and more properly as "foodborne illness".[4]

Prevention[edit]
A number of methods of prevention can be used that can either totally prevent, delay, or
otherwise reduce food spoilage.
Food rotation system uses the first in first out method (FIFO), which ensures that the first item
purchased is the first item consumed.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be
harvested, processed, sold, and kept in the consumer's home for a reasonable length of time.
Refrigeration can increase the shelf life of certain foods and beverages, though with most items,
it does not indefinitely expand it. Freezing can preserve food even longer, though even freezing
has limitations.
A high-quality vacuum flask (thermos) will keep coffee, soup, and other boiling-hot foods above
the danger zone (140F/58C) for over 24 hours.

Canning of food can preserve food for a particularly long period of time, whether canned at home
or commercially. Canned food is vacuum packed in order to keep oxygen out of the can that is
needed to allow bacteria to break it down. Canning does have limitations, and does not preserve
the food indefinitely.[5]
Lactic acid fermentation also preserves food and prevents spoilage.

https://en.wikipedia.org/wiki/Food_spoilage

Factors that affect the growth of

moulds
JACKSON KUNG'U

The major factors affecting growth of mould are nutrients, temperature, light,
aeration, pH and water activity.
Nutrients
Nutrient requirements for moulds may vary from mould to mould. Some moulds may
thrive well on substrates with high sugar or salt content. Some may prefer simple
sugars while others have the ability to utilize complex sugars.
Temperature
The majority of moulds are mesophilic, i.e., they can grow at temperatures within the
range of 10-35C. Optimum temperatures for growth may range between 15 and
30C. However, some moulds such as Chaetomium thermophilum and Penicillium
dupontii are thermophilic, i.e., they can grow at 45C or higher and fail to grow below
20C. A few moulds are psychrophilic and are unable to grow above 20C. A
significant number are psychrotolerant and are able to grow both at freezing point
and at room temperature.
Light
Many moulds species grow well in the dark, but some prefer daylight or alternate
light and darkness for them to produce spores.
Aeration
Nearly all moulds require air to grow.
pH.
Moulds differ in their pH requirements. Most will grow well over the pH range 3-7.
Some such asAspergillus niger and Penicillium funiculosum can grow at pH 2 and
below.
Water activity
All moulds require moisture for growth but the amount required varies widely. Moulds

that are capable of growing at very low water activity are referred to as xerophiles,
for examples Eurotiumspecies and Wallemia sebi. Those that are capable of growing
at very high water activity are referred to as hydrophilic,
e.g., Stachybotrys, Chaetomium and Ulocladium.
http://www.moldbacteriaconsulting.com/fungi/factors-that-affect-growth-ofmoulds.html