What causes food to spoil?

There are many reasons for food spoilage, which can be summarized as follows: food spoilage caused by the reproduction of microorganisms; Due to the action of oxygen in the air, it causes oxidation and deterioration of food ingredients; Due to the action of oxidase, peroxidase, amylase, protease, etc. contained in food, it promotes the metabolism of food, produces heat, water vapor and carbon dioxide, resulting in food deterioration; Due to the erosion and reproduction of insects and indirect and direct contamination of harmful substances, food spoilage. Among the factors of food spoilage, microbial contamination is the most active and common factor, which plays a leading role.

Generally speaking, fish, meat, fruits and vegetables have the most obvious effect of bacteria, while grains and flour products have the most significant effect of mold.

There are three main causes of food spoilage: 1. Microorganisms are responsible. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and marketing.

As long as the temperature is right, microorganisms will grow and multiply and break down nutrients in food to meet their own needs. At this time, the protein in the food is destroyed, and the food will emit a foul and sour taste, lose its original toughness and elasticity, and the color will also change. 2. The role of enzymes.

There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are broken down into a variety of lower products. The rice and fruit rot that we usually see are because the carbohydrates are broken down by enzymes and fermented. 3. Chemical reactions of food.

Fats are easily oxidized, resulting in a series of chemical reactions, and the oxidized fats have a strange smell, such as fat meat will turn from white to yellow. Spoiled food not only changes its appearance, loses its original color, aroma and taste quality, but also reduces its nutritional value, and also contains corresponding toxins that endanger human health.

The simplest is bacteria. Long-term exposure to sunlight and in humid places. Of course, there are some foods that are different.

Food is easy to spoil in summer, so taking precautions can effectively delay it.

If there is no air, it will break down quickly.

The cause of spoilage is probably that microorganisms begin to secrete their metabolites after a certain number of them, or they convert the original components of the food into another component that is harmful to the human body. Another condition is the normal oxidation reaction, in which the ingredients in the food combine with oxygen in the air, causing the food to spoil.

1. Disgust: Because microorganisms promote the change of various components (decomposition) in the food during the growth and reproduction, which changes the original sensory properties of the food. Makes people feel disgusted with it. For example, in the process of protein decomposition, it can produce organic amines, hydrogen sulfide, mercaptans, stomping, skatosin, etc., which have the unique odor of protein decomposition; Bacteria and fungi can produce pigments in the process of reproduction, so that the food presents a variety of abnormal colors, so that the food loses its original color and flavor; The rotten "hala" smell of fat and the peculiar smell produced by the breakdown of carbohydrates are also often difficult for people to accept.

2. Reduce the nutritional value of food due to the change in the structure of protein, fat and carbohydrate in food after spoilage, thus losing the original nutritional value. For example, after the decomposition of protein, low-molecular toxic substances are produced, thus losing the original nutritional value of protein: fat decay, hydrolysis, and oxidation produce peroxide, which is then decomposed into carbon-based compounds, low-molecular fatty acids, aldehydes, ketones, etc., and loses the physiological effect and nutritional value of fat on the human body; Carbohydrates spoil and decompose into alcohols, aldehydes, ketones and carbon dioxide, and also lose the physiological function of raw carbohydrates.

In short, due to the decomposition of nutrients, the nutritional value of the food is reduced.

3 The whole process of causing poisoning or potential harm to food from production and sales is small, and the way and degree of food contamination are also complex There are many toxic substances produced by food spoilage, so the harm caused by spoiled food to human health is also different.

Food spoilage is due to a variety of factors, and here are some of the common ones:

Microorganisms: Microorganisms in food can break down nutrients in food and lead to food spoilage. Common microorganisms include bacteria, molds, and yeasts.

2. Oxygen: Some foods (such as oils and nuts) can undergo oxidation reactions due to exposure to air, resulting in spoilage.

3. Moisture: Water can promote the growth and metabolism of microorganisms, so too much water in food can lead to food spoilage.

4. Acidity: The acidity of food will also affect the growth and metabolism of microorganisms, and the acidity of some foods will be too low or too high, which will lead to spoilage.

Temperature: High temperatures can promote the growth and metabolism of microorganisms, so food should be stored at the right temperature to avoid spoilage.

Other factors: Other factors that may be present in the food, such as chemical contaminants, radioactive substances, foreign substances, etc., may also cause food to spoil.

In order to avoid food spoilage, attention should be paid to the storage method, maintaining proper temperature and humidity, avoiding cross-contamination, etc.