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Mechanism of microbiological spoilage of foods and food safety

Masahiro Morita

Food spoilage may be defined as a process or change which renders a product undesirable or unacceptable for consumption. This complex ecological phenomenon is the outcome of the biochemical activity of microbial chemical processes which will eventually dominate according to the prevailing ecological determinants. To ensure the safety and quality of foods and beverages, the effective monitoring of the chill chain through production, transportation, distribution and storage in retail cabinets and home refrigerators is essential. Currently, a variety of different methodologies are used for assessing food spoilage, in which microbiological methods play a decisive role. Recently, the relationship between microbial growth and the chemical changes occurring during food storage has been recognized as a potential indicator which may be useful for monitoring freshness and safety. For this purpose, interesting analytical approaches have been developed for rapid and quantitative assessment of food spoilage. These are based on biosensors, sensor arrays and spectroscopy techniques in tandem with Chemometrics. Various processes have been utilized to prevent the microbiological spoilage of foods and beverages, amongst which low temperature storage and heat treatment seem to be the most effective. The application of a rich carbon dioxide atmosphere as part of a modified atmosphere packaging system is also effective in suppressing spoilage micro-organisms.