There are enzymes that speed up the chemical reaction components in food which leads to spoilage. Enzymes can be slowed down so that food spoilage doesn't occur as quickly by keeping food in cold temperatures.
Placing vegetables in the refrigerator slows their wilting by slowing the production of enzymes that cause food spoilage. it also slows the development of bacteria that produce food spoilage.
Boiling preserves food by killing harmful bacteria, viruses, and other microorganisms that can cause spoilage or illness. The high temperature of boiling water destroys these pathogens and enzymes that could cause the food to deteriorate. Additionally, boiling can remove excess moisture from food, preventing the growth of bacteria and the subsequent spoilage.
Most bacteria, which cause food spoilage, cannot tolerate the high salinity. The salt draws out moisture, causing them to die.
Most bacteria, which cause food spoilage, cannot tolerate the high salinity. The salt draws out moisture, causing them to die.
refrigiratorprevent food spoilage
Mold
Food spoilage is the deterioration in the color, flavor, odor, or consistency of a food product. Food can deteriorate as a result of 2 things: the growth of microorganisms, and/or the action of enzymes
Most pathogenic, many spoilage organisms and many enzymes associated with spoilage do not like to operate in acid conditions. That's why acids like vinegar are used to preserve food.
== == Three types of micro organisms affect food: bacteria, moulds and yeasts. By a natural chain of events, these micro organisms will cause food to change - often, but not always, making food "bad" or unpalatable
psychrophiles and psychrotrophs
factor effecting on food spoilage
the cause of rice spoilage is leaving it unattended after a period of time