This document discusses food spoilage, foodborne diseases, and food quality and control. It defines food spoilage as when microorganisms, enzymes, insects, rodents, chemical reactions or environmental factors cause food to become unfit for consumption. Foodborne diseases can result from food infections, where food serves as a medium for pathogen growth, or food intoxications, where toxins in food cause illness. The document also discusses factors that influence food quality like appearance, texture and flavor, and the need for quality control to ensure consumer safety and satisfaction.

1. Food Spoilage and Food Borne Diseases
Food Quality and Control
BioTech

2. Contents:
 FOOD SPOILAGE:
Fitness of a food
Causes of food spoilage
 FOOD BORNE DISEASES:
Food infection
Food intoxication
 FOOD QUALITY AND CONTROL:
Deterioration of food quality
Quality factors for consumer safety

3. Fitness of a food:
Definition: A food is said to be fit, if a consumer
with knowledge of the details of its production
eats it on seeing the material itself.
Conversely the food is considered to be spoiled
and is unfit for consumption when consumers
refuse it as food.

4. Food
Spoilage
Microorganisms
Enzymes
Insects ,
rodents etc.
Chemical
reactions
Environmental
factors
Time

5. Action of Micro organisms on food:
• The micro organisms mainly
include the Bacteria, Yeast and
Molds.
• In case of bacteria we can take an
example of Streptococcus lactis
and coliform bacteria which show
a Metabiotic effect.
• Raw milk which supports the acid
fermentation by the growth of these
two micro organisms and the acid
formed inhibits their growth.

6. • Afterwards a film of yeast and molds grow over the top and
thus reduce the acidity facilitating the growth of Proteolytic
bacteria.
• The common food spoilage molds include the following:
Molds Food
Mucor racemosus, Rhizopus bread, berries, fruits,
stolonifer vegetables
Sclerotinina rots of vegetables, fruits
Sporotrichum white spots in chilled meat
Botrytis cinerea diseases in grapes
Helminthosporium sp. Plant pathogens

7. • Enzymes play a crucial role in the food
quality and on the other side of the coin, they
are also the components in destroying the
food.
• The enzymatic changes are in food are
desirable to some extent and beyond that they
prove to be fatal to the food’s quality
(rotting).
• Examples:
 Pepsin in a living animal helps in digesting a
protein but does not affect the intestine. On
the other hand it causes the proteolysis of the
organs containing it.
 Similarly uncontrolled ripening results in the
spoilage of fruits and vegetables.

8. Insects, Parasites & Rodents:
Insects
Parasites
Rodents
• Microbial attacks on
food
• Contamination of food
items.
• Enters the body
through poultry
• Improper cooking
• Contaminates by
consuming food
• Contaminates also by
droppings, filth etc.

9. • Chemical reactions also deteriorate the food.
• The unsaturated fatty acids present in foods
undergo the process of oxidation when exposed
to open air and thereby giving rise to oxidative
rancidity in fat rich foods.
• Hydrolytic reactions also cause undesirable
changes in the food.
• There is a chance of loss of vitamins due to
oxidation.

10. Environmental Factors:Temperature
Moisture
HumidityAir
Light

11. • The deterioration of the quality of food
progresses along with time.
• The quality of the food remains at its peak for
some time, soon after its cooking or slaughter
and after that the deterioration takes place
thus spoiling the texture and taste.

12. The following are the various foods that are spoiled
when subjected to all the factors that are mentioned:
• Vegetables & Fruits
• Cereal and its products
• Bakery products
• Dairy products
• Meat, Poultry & Sea foods
• Spices
• Sugar & Confectionery items
• Alcoholic beverages

13. Food Infection Food Intoxication

14. Food Infection:
The food serves as a culture medium for the growth of
pathogens to increase their number and thus cause
infections.
The contaminated food does not support the growth of the
pathogenic organisms but acts as a carrier for them.
Food Intoxication:
The contaminated food contains poisons or toxicants
which lead to food poisoning and when ingestion of such
foods into the body results in food borne illness.

15. The various food borne diseases due to food
infections:
• Salmonellosis
• Bacillus cereus Gastroenteritis
• Escherichia coli Infection
• Shigellosis
• Yersiniosis
• Vibrio
• Beta Hemolytic streptococcal infection
Infections due to food borne parasites:
• Amebiasis
• Trichinosis

16. The various food borne illness due to food
intoxication:
There are mainly four types of food intoxications. They are:
• Bacterial food intoxication
• Fungal intoxications (Mycotoxins)
• Biological toxins
• Chemical Poisoning
Fungi Bacteria

20. Quality of food and food products may be defined as the degree
of excellence of the various characteristics that influence
consumer acceptance as well as his safety.
Consumer safety requires the evaluation of food quality with
respect to nutritional quality, hygienic conditions and keeping
i.e. storage capacity.
Food Quality

21. Food quality control
The consumer cannot judge the nutritional qualities
of a food and the presence or absence of pathogens,
contaminants, toxins and chemical additives.
Hence there is a need for quality control of various
foods to meet the demands and satisfaction of
consumers. Sensory evaluation of foods is to be
carried out so that the quality of different foods are
maintained well.

22. Appearance
factors
Textual
factors
Flavor
factors
Quality
factors

23. The Problem
• Resistance and virulence of emerging pathogens
• Patchwork system of food safety regulation
• Lack of an effective, low cost method of ensuring
safety of food products
• Lack of regulatory oversight beyond commercial
facilities
• Lack of effective consumer education programs

24. Regulatory Issues:
•Food Additive Regulation
•Labeling
•Novel Food Processing
•Standardization
•Responsibility (liability)
•Food Irradiation
•Genetic Modifications
•Consumer protection

25. The History of HACCP
HACCP initiated in early 1960s as cooperative effort.
Pillsbury
NASA
Natik labs of U.S. Army
U.S. Air Force Space Laboratory
Purpose was to produce zero defect food for
astronauts.
HACCP

26. Seven Steps of HACCP:
Assess Potential Hazards
Determine Critical Control Points
Establish requirements for each CCP
Establish procedure to monitor each CCP
Establish corrective action if deviation
Establish record keeping procedures
Establish procedure to monitor
effectiveness.

27. Good Manufacturing Practices (GMP)
Procedures developed to ensure production of safe,
wholesome foods and to provide safe working
environment.
Not "process specific", relate to entire operation.
GMPs include facilities/grounds, equipment pest
control, receiving and storage, process control,
product recall and personnel training.

28. GMPs and HACCP
GMPs establish guidelines, requirements, and
expectation for reducing adulteration
GMPs along cannot guarantee safety
HACCP represents joint effort
Policies, procedures, regulations are evolving.

29. ISO - 9000
International Food Quality
Standards
Non-prescriptive
Non-prescriptive standard that does not specify how a
company's quality assurance must occur, but mandates
that a company define appropriate quality standards,
document its processes, and prove that it consistently
adheres to both.