Food spoilage means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat. Food Spoilage By 1.Microorganisms 2.Enzymes 3.Insects

1. Welcome
To
Presentation on
Spoilage of Food

2. Dr. MD. SHOHIDULLAH MIAH
Director & Coordinator
College of Agricultural Sciences
4 Embankment Drive Road, Sector-10 (Off Dhaka-Ashulia Road) Uttara Model Town, Dhaka-1230, Bangladesh. Phone: 896 3523-27, 892 3469-70,
0171 4014933 Fax: 892 2625, info@iubat.edu,
www.iubat.edu
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3. Personated By …
MD. SHAKIL SARKER
10309003
College of Agricultural Sciences
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4. Food Spoilage
Food spoilage means the original nutritional value,
texture, flavor of the food are damaged, the food
become harmful to people and unsuitable to eat.
Spoilage of food is meaning
a condition where ….
produced excessive growth of
microorganisms, those are
leading to decomposition.
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5. Microorganisms Enzymes Insects
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7. Molds
Molds are eukaryotic micro-organisms
that are decomposers of dead organic
material.
Moulds form spores which, when dry,
float through the air to find suitable
conditions where they can start the
growth cycle again. 7sakil.iubat@gmail.com

8. Yeast
Yeasts are single-celled fungi useful in the production of
various types of food and beverages, such as bread, yogurt,
cider, and alcoholic beverages.
Yeasts can be responsible for the decomposition of food
with a high sugar content.
Yeast metabolizes sugar producing alcohol and carbon
dioxide gas. This is known as fermentation.
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9. Bacteria
Bacteria are round, rod or spiral shaped microorganisms.
They occur in different sizes and shapes and are classified
as coccus.
Bacteria
Coccus Bacilli Spirillae
Diplo
Staphylo
Strepto
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10. Bacteria Cont’d…
Various bacteria can be responsible for the spoilage of
food. When bacteria breaks down the food, acids and
other waste products are created in the process. 10sakil.iubat@gmail.com

11. Enzymes
Enzymes are proteins found in all plants and animals.
Enzymes cause undesirable changes in color,
texture and flavor.
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12. Insects
Worms, bugs, weevils, fruit flies, moths cause
extensive damage to food and reduce its nutritional
value and make it unfit for human consumption.
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13. Control of Micro-organisms factors
 Cold
 Drying
 Acid
 Smoke
 Air
 Chemical
 Radiation
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14. Thanks
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