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Food Spoilage

            
             Bacteria, yeast and moulds may cause putrefaidion, fermentation and moulding in food. Most kinds of food are subject to microbiological spoilage unless special methods are used for their protection. Microorganisms are usually found on the skins membranes of food. They penetrate the inner tissues only when the outer covering has been broken. Consequently an intact protective coating will slow down microbial spoilage.
             Food may also spoil through decomposition caused by the action of food enzymes. Enzymes are found in all fresh foods, and although thereon is important to the ripening of certain foods ( such as vegetables and fruits ) the continuation of this action after the peak of maturity brings about undesirable changes include the darkening of cut surfaces, the information of soft spoils, and the development of off flavours.
             Worms, bugs, weevils, fruits flies, and affected substantially, depending on the lose. In the 1994, 37 contries permitted.
            


Essays Related to Food Spoilage

1. The Truth Behind Organic Foods

The table below depicts the retail price differences between popular organic and non-organic food items within a major food group. ... Studies have been conducted comparing organic versus non-organic foods specifically aimed at analyzing the biological effects that pesticides may have on the food that humans consume on a daily basis, and how much pesticides are actually used in the process of growing the food that we eat. ... Compared to conventionally harvested foods, organic products grow at a slower pace; this slow growth may contribute to increased levels of toxins of the food being teste...

  • Word Count: 952
  • Approx Pages: 4
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2. Natural and Artifical Food Additives

Food additives are beneficial because it prevents food from spoiling. Food additives are simply substances added to food (Food Additives). ... Preservatives are added to foods to help prevent spoilage by bacteria, fungi, and other biological agents (Freedman). "Spoilage can lead to a decrease in the nutritional quality of foods, to the growth of food-poisoning microorganisms such as the botulism, or to the production of deadly chemicals, such as aflatoxin, that can be produced in stored grains and seed (such as peanuts) by species of fungi" (Freedman). ... One way to avoid foods that...

  • Word Count: 1435
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3. Genetically Engineered Foods

Genetically Engineered Foods The use of genetic engineering in agriculture and food production has an impact, not only on the environment and biodiversity, but also on human health. ... Genetic engineering has also improved the quality of some foods. ... Scientists put a gene which prevents spoilage into a regular tomatoes DNA sequence. ... To consumers, most genetically engineered foods are foods with added substances; usually proteins. ... Nevertheless, just as with conventional food additives, genetically added foods may also prove to be hazardous....

  • Word Count: 648
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4. Bioegineered Food and Nutrition

The use of genetic modification in food production has become a very controversial topic. Genetically modified (GM) foods could be the super foods of the future. ... Safety is one of the biggest issues when bioengineered food is discussed. ... The FDA does not review biotech foods under the same food additive regulations that it reviews food colors and other additives. ... Under the Federal Food, Drug, and Cosmetic Act companies have a legal obligation to ensure the food they sell meets the safety standards of the law. ...

  • Word Count: 2153
  • Approx Pages: 9
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  • Grade Level: Undergraduate

5. The Price of Eating Organic

The table below depicts the retail price differences between popular organic and non-organic food items within a major food group. ... Studies have been conducted comparing organic versus non-organic foods specifically aimed at analyzing the biological effects that pesticides may have on the food that humans consume on a daily basis, and how much pesticides are actually used in the process of growing the food that we eat. ... Compared to conventionally harvested foods, organic products grow at a slower pace; this slow growth may contribute to increased levels of toxins of the food being test...

  • Word Count: 874
  • Approx Pages: 3
  • Has Bibliography
  • Grade Level: High School

6. Pros and Cons of Food Irradiation

Pros and Cons of Food Irradiation There have been many views on Food Irradiation and its safety. ... The Center for Consumer Research says that there are many myths about Irradiation and it makes food safer and more resistant to spoilage. ... The counter points to Food Irradiation loads food with free radicals, which are very harmful chemicals. ... Irradiation destroys insects, fungi that cause food to spoil, and bacteria that cause food borne illness. ... Food Irradiation is not a cure-all for food problems. ...

  • Word Count: 1422
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7. Pros and Cons of Food Irradiation

The Center for Consumer Research says that there are many myths about Irradiation and it makes food safer and more resistant to spoilage. ... The counter points to Food Irradiation loads food with free radicals, which are very harmful chemicals. ... One myth is that if food production and process facilities were cleaner that Food Irradiation would not be necessary. ... Irradiation destroys insects, fungi that cause food to spoil, and bacteria that cause food borne illness. ... Food Irradiation is not a cure-all for food problems. ...

  • Word Count: 1307
  • Approx Pages: 5
  • Grade Level: High School

8. Biotechnology

It has enhanced crop yield, ease of production, processing, storage and spoilage. ... For example, the Green Revolution has enabled India to greatly amplify its food self-sufficiency, therefore reducing any financial commitment for food imports and limiting the destruction of its natural habitat. ...

  • Word Count: 506
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9. Emergin Technology at Heinz

It is the largest prepared food supplier to the US food service market which comprises of restaurants, and other away-from-home eating places. ... Along with new barrier materials now used to package foods, oxygen-scavenging techniques are employed to protect and enhance food safety, nutrition, taste and color. ... Why is the oxygen deprivation of foods important? ... This helps to prolong shelf life and reduce the chance of spoilage. Foods containing fats and oils are less likely to become rancid (spoilage of lipids) if bacterial numbers are reduced or eliminated. ...

  • Word Count: 1959
  • Approx Pages: 8
  • Grade Level: Undergraduate

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