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Food spoilage

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Food Hygiene, Microbiology and HACCP

Abstract

Spoilage of food involves any change which renders food unacceptable for human consumption and may result from a variety of causes. It is often difficult to decide when a food is actually spoiled since views differ on what is and is not acceptable and fit or unfit to eat. These differences of opinion are particularly evident when viewed on a worldwide basis as can be illustrated by the following well-known example. The British prefer game meat to be ‘hung’ for several days to allow organoleptic changes to take place which encourage the development of a ‘strong’ flavour. Whilst the British consider such flavoured meat to be a delicacy other nationalities, including Americans, regard it as spoiled and unacceptable.

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  1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  2. formerly of Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

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Forsythe, S.J., Hayes, P.R. (2000). Food spoilage. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_3

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