mouldy tangerine fruit on table.
mouldy tangerine fruit on table. The decomposition of food, either plant or animal, called spoilage in this context, is an important field of study within food science. Food decomposition can be slowed down by conservation. The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied. Spoilage of food is attributed to contamination from microorganisms such as bacteria, molds, and yeasts, along with natural decay of the food. These decomposition bacteria reproduce at rapid rates under conditions of moisture and preferred temperatures. When the proper conditions are lacking the bacteria may form spores which lurk until suitable conditions arise to continue reproduction.
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