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It doesn't just taste bad! Do you know how these bacteria create toxins in meat?
Food spoilage is a problem that plagues many households. According to statistics, about one-third of the world's food cannot be consumed every year due to spoilage, which not only causes waste of resources but also threatens consumers' health. There are many reasons for spoilage, and bacteria and fungi are the main culprits that cause food to spoil.
The role of bacteria
Many bacteria play an important role in the food spoilage process. As bacteria break down food, they produce various acids and other waste products. While the bacteria themselves may be harmless, the waste products they produce can cause an unpleasant taste bud and even pose a health threat.
Some pathogenic bacteria are specific to certain types of food. For example, Clostridium botulinum primarily affects meat and poultry, while Bacillus cereus can spoil nearly all types of food.
Fungal effects
Fungi are also considered an important cause of food spoilage. While they often only affect the appearance of food, such as causing discoloration or an unclean appearance, some fungi that attach to food can produce toxins that pose a serious threat to human health.
Fungi can seriously affect the appearance of food through acidification, fermentation, discoloration and disintegration, and can produce molds, powders and slime of various colors.
Signs of food spoilage
Signs of food spoilage include changes in color, texture, and unpleasant odors or tastes. Rotten food often becomes softer than normal. Some fungi, such as Mucor, can be clearly seen on the surface of food, a clear sign of spoilage.
Consequences and health risks
Although spoilage bacteria do not necessarily cause "food poisoning", some microorganisms that cannot be detected by the senses may still pose a health hazard. Spoiled food may contain mycotoxins or microbial waste that makes it unsafe for consumption.
200 years ago, a fungus called Claviceps purpurea was linked to human disease. In addition, yellow rice discovered in Japan 100 years ago also contained toxins. These cases show that corruption not only affects the quality of food, but also affects the safety of consumption.
How to prevent food spoilage
There are a number of preventive measures that can be taken to delay or reduce food spoilage. Using a first-in, first-out (FIFO) food rotation system ensures that the earliest purchased food is consumed first. Additionally, preservatives are added to extend the shelf life of food.
Drying is an age-old technique for preventing mold and fungus growth, along with salting, pickling, canning, refrigerating and freezing to preserve food's freshness.
Food Spoilage Detection Methods
The technology to detect spoiled food is constantly evolving. Among them, biosensors and gas sensors are currently popular technologies. Biosensors can identify food spoilage by detecting metabolites produced during the spoilage process, while gas sensors can sense the unpleasant odors produced by food spoilage.
ConclusionWith the advancement of technology, the detection methods of food spoilage have been gradually improved. In the future, commercialization of these methods will help improve food safety and reduce food waste. As people’s awareness of food safety increases, how should we better protect our food safety?
