Prevention and Control of Food Spoilage: An Overview (Review Article)

Author(s): Megha Sherawat*, Ravi Kant Rahi, Varsha Gupta, Deepesh Neelam and Devki Sain

Abstract: We all know about food spoilage which is a very common thing nowadays. In this review, we will explore the main spore-forming microorganisms that involved in the spoilage of various food products. Food products are very rich in nutrient, that why most of the microbes are able to grow in it and cause food poisoning in the humans. There are several microbes that contaminate the food product like fungi, bacteria, yeast and insects. We know about food spoilage and it is also a threat to human health in all over the world. When we talk about food products, first is bakery products that are commonly used in everyday life in the world. But we know that these products are spoiled by the bacteria species. There are several factors that causes the food spoilage such as temperature, pH, culinary practices, physicochemical characteristics etc. The yeast population has high concentration in fresh fruits and vegetables rather than other food products. It is the raw material that contaminates the food at the time of manufacturing. It is the main mode where contamination occurs in the food products. And it releases the lytic enzymes (lipase, proteases) and utilizes herbal acid.

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