Webinar Short: Microbial Spoilage (Part 5): How Microorganisms Cause Food Spoilage

In this chapter, we delve into the mechanisms by which microorganisms instigate food spoilage. We explore a variety of pathways including the digestion of carbohydrates, lactic acid fermentation, degradation of pectic substances, proteolysis, lipolysis, surface growth, and toxin production. Each of these processes contributes to the breakdown and deterioration of food products, leading to changes in taste, texture, odor, and safety. Join us as we unravel the intricate ways in which microorganisms transform the composition of foods and explore strategies to mitigate their detrimental effects on food quality and shelf life.