FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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yeast,
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clostridium
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all of above
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none of the above
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Detailed explanation-1: -The predominant bacteria associated with spoilage are Brochothrix thermosphacta, Carnobacterium spp., Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Pediococcus spp., Stretococcus spp., Kurthia zopfii, and Weisella spp.
Detailed explanation-2: -Bacteria can cause food spoilage by breaking down the food, producing acids or other waste products during this process. Harvested crops decompose from the moment they are harvested due to attacks from microorganisms.
Detailed explanation-3: -1 Microbial spoilage. Microbial spoilage is caused by microorganisms like fungi (moulds, yeasts) and bacteria. 2 Physical spoilage. Physical spoilage is due to physical damage to food during harvesting, processing or distribution. 3 Chemical spoilage. 4 Appearance of spoiled food.