FOOD TECHNOLOGY

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: -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-3: -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-4: -Food rots because micro-organisms such as bacteria, yeasts and fungi feed on the fruit and break it down. Have you also noticed that keeping fruit and vegetables in a fridge makes them last longer? This is because the cold slows down the growth and reproduction of microorganisms, slowing their decay.