2015-04-12
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to deteriorate – ухудшаться, портиться
edible – съедобный
perishable – скоропортящийся
crop – 1. урожай; 2. засевать; собирать урожай
to decompose – разлагаться, гнить
mold – плесень, плесенный грибок; плесневеть
yeast – дрожжи
to diminish – уменьшаться, убывать
surveillance – обзор, осмотр
to delay – 1. задержка, отсрочка, замедление; 2. задерживать, откладывать, медлить с
to excrete – выделять; извергать
vomit – 1. рвота; 2. вырвать
jaundice – желтуха; желчность
pungent – острый, едкий
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Various external forces are responsible for the spoilage of food. Food that is capable of spoiling is referred to as perishable food.
Harvested crops decompose from the moment they are harvested due to attacks from microorganisms. These include bacteria, mold, yeast, and enzymes.
Bacteria
Various bacteria can be responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are created in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. Bacteria are a common cause of food borne illness. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Symptoms for bacterial infections are delayed because the bacteria need time to multiply. They are usually not seen until 12–72 hours or more after eating contaminated food.
Yeasts
Yeasts can be responsible for the decomposition of food with a high sugar content. The same effect is useful in the production of various types of food and beverages, such as bread, yogurt, cider, and alcoholic beverages.
Signs and consequences
Signs of food spoilage may include an appearance different from the food in its fresh form, such as a change in color, a change in texture, an unpleasant odor, or an undesirable taste. The item may become softer than normal. If mold occurs, it is often visible externally on the item.
Some spoiled foods are harmless to eat, and may simply be diminished in quality. But foods exhibiting certain types of spoilage may be harmful to consume. Uncooked or under-cooked animal flesh that spoils are typically quite toxic can result in serious illness or sometimes death. The toxic effects from consuming spoiled food are known colloquially as "food poisoning", and more properly as "food borne".
Prevention
A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time.
Refrigeration can increase the shelf life of certain foods and beverages, though with most items, it does not indefinitely expand it. Freezing can preserve food even longer, though even freezing has limitations.
Canning of food can preserve food for a particularly long period of time, whether canned at home or commercially. Canned food is vacuum packed in order to keep oxygen out of the can that is needed to allow bacteria to break it down. Canning does have limitations, and does not preserve the food indefinitely.
Dried foods can last a long time, sometimes nearly indefinitely.
Food borne illness can also be caused by pesticides or medicines in food and naturally toxic substances like poisonous mushrooms or reef fish.
