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Factors that damage the food ingredients

Factors that damage the food ingredients

Damage to food can be caused by several factors, namely as the ones that we’re going to share with you. In the meantime, if your food business requires a reliable heating system, you may want to contact the trusted Minnesota supplier of industrial infrared heating.

a) Growth and activity of microbes, ie bacteria, yeasts, and molds,
b) The activity of enzymes in food,
c) Insects, parasites, and rats,
d) Temperature including heating and cooling temperature, and
e) Water content, especially air of oxygen; rays and storage period.

Microbes that cause food rot can be found anywhere either in the soil, water, air, above the skin or fur of livestock and in the gut. Some microbes are also found on the surface of the skin of fruits, vegetables, seeds, and nuts. Bacteria, yeasts, and molds can grow well in warm and humid conditions.

Some bacteria have a temperature range of growth between 44 – 55 C called bacteria between 20-45 growth temperatures below 20 most bacteria can defend themselves at boiling water temperature, and at lower temperatures, the spores will multiply and multiply. Some bacteria and all molds that require oxygen to grow are called aerobic bacteria. Other bacteria cannot even grow when there is oxygen, so bacteria called anaerobic bacteria.

Enzymes present in foodstuffs can be derived from microbes or are already present in these foods normally. The presence of enzymes allows the occurrence of chemical and biochemical reactions which can lead to various changes in the composition of the material. Enzyme activity is beneficial and there is a disadvantage.

Animals such as insects, parasites, and mice can also cause damage to foodstuffs. Insects can primarily damage fruits, vegetables, grains, and tubers. The problem is not just the amount of food the insect eats, but it will hurt the food surface, causing contamination by bacteria, yeasts, and molds.

Parasites that are commonly found for example in pork are tapeworms (Trichinella spiralis). The tapeworms enter the body of the pig through the remains of the food they eat. Pork is not cooked can be a source of contamination for humans. Worms in food may be turned off by freezing.

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