Rotting - when food spoilage takes place, 2 distinct processes are involved.
Autolysis: Selft-destruction
Cellular breakdown caused by enzymes contained within food. Breakdown starts immediately after harvest.
Microbial Spoilage:
Once cellular structure becomes disorganized - food is vulnerable to attack by micro-organisms (bacteria, mould yeast) - break down complex organic components into simpler to cause alteration in flavour, texture, colour and smell.
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