Abstract

Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoilage organisms are not initially a basic part of foods they commonly exists in water, soil air, animals and handling personnel. Healthy living plants and animals are able to prevent the action of bacteria, yeast and mould on its tissues, but immediately they are slaughtered or harvested their defenses depreciate and their tissues become prone to spoilage microbes. The growth of microorganism in food causes alterations in the foods physical appearance as a result of metabolic action. Some of this changes result in food spoilage and food poisoning which are undesirable, the most important factors that affect microbial growth in foods are the intrinsic environment of food as well as the extrinsic environment in which the food is stored and proper regulation of these factors are the key to the measures of control of variety of food produce in industry.