CAUSES OF FOOD SPOILAGE

CAUSES OF FOOD SPOILAGE

ABSTRACT

Food spoilage arises when the original nutritional value, texture, flavour  of the food are damaged, the food become harmful to human and unsuitable to eat. Spoilage which directly affect the food are called primary causes  of spoilage, these include the consumption of the food by rodents, birds, and monkeys and biochemical, chemical constituents naturally present in stored  food are the chemical and biochemical  reaction  while the physical is the excessive or insufficient heat or cold can spoil food. Inadequate  or non-assistant capital expenditure, technology and quality control are called the secondary causes of spoilage which include inadequate harvesting, packaging and handling skills, lack of adequate container for the transport and handling of the food products, storage facilities, traditional processing and marketing system. 

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