How food deteriorate?

The issue of the different types of food spoilage, is very important and is not always given due attention. Between the different types of deterioration, start mentioning distinction between the physical, chemical and biological. All these are factors that alone or combined contribute to the deterioration of different foods.

For example, the microorganisms that break down fats grow in common butter (unsalted butter) and are capable of causing a type of deterioration called Rancidity. Certain types of fungi and bacteria fall into this category, including especially Pseudomonas gram-negative Bacillus species because they are leading bacterial cause of Rancidity.

Micro-organisms break down fat from butter to produce glycerol and acids, which are responsible for the smell and the taste of rancid butter.

Another example occurs in the flesh, composed mainly of proteins. Bacteria capable of digesting proteins (proteolytic bacteria) break down the protein in meat and promote the release of products aromatic, such as putrescine and cadaverine.

Another type of food spoilage can also lead to a sour taste. Perhaps the best known example is the milk, the which if it stays too long, for example, is sour. In this case, the bacteria that have survived to the pasteurization of milk grow and produce acid from the carbohydrate lactose in it. Deterioration will occur more quickly if milk is kept at room temperature than if it is frozen. The sour taste due to the presence of lactic acid, acetic acid, butyric acid, acids and other foods.,