spoilage

Spoilage is the deterioration of food, beverages, or other perishable materials in a way that makes them undesirable or unsafe for consumption or use. In food systems, spoilage typically results from microbial growth, enzymatic activity, and chemical reactions, which produce off odors, flavors, textures, discoloration, gas, or slime.

Microbial spoilage is caused by bacteria, yeasts, and molds that multiply under favorable conditions such as warmth, moisture, and available nutrients. Enzymatic spoilage stems from endogenous enzymes that accelerate reactions after harvest or processing, such as enzymatic browning in fruits. Chemical spoilage includes oxidation of fats leading to rancidity and reactions that alter colors and flavors, often promoted by light, heat, or metal ions. Physical spoilage can involve moisture loss, texture changes, or damage that increases susceptibility to other deterioration processes.

Common signs of spoilage vary by product but may include sour or rotten odors, off flavors, visible mold or slime, a change in color or texture, gas production in sealed containers, and bubbling or fermentation. In some cases spoilage can occur without obvious signs, making safety assessment difficult; in other cases, spoilage and safety concerns diverge, as some pathogens do not produce noticeable changes.

Prevention and control rely on proper handling and storage. Key measures include maintaining cleanliness and sanitation, controlling temperature and humidity, rapid cooling after processing, appropriate packaging (such as vacuum or modified atmosphere packaging), and using processing steps like pasteurization, canning, drying, or curing. The aim is to limit microbial growth, slow enzymatic and chemical reactions, and extend shelf life while preserving quality. Spoilage has economic and public health implications due to food waste and the potential for illness.