FOOD TECHNOLOGY

Detailed explanation-1: -Microbial spoilage occurs either because of microbial growth in a food or because of the action of some microbial enzymes present in the food (Ray, 2005). The food microbiological profile is quite different from an unspoiled and nonsterile food, to the same food spoiled.

Detailed explanation-2: -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.

Detailed explanation-3: -Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables.

Detailed explanation-4: -Bacteria. They are the most abundant microorganisms found on the earth. Protozoa. They are single-celled microorganisms that cause disease like food poisoning etc. Fungi. They are found in damp and warm places and grow on the dead and rotting matter. Temperature.