FOOD-SCI 150 Lecture Notes - Lecture 2: Thermophile, Water Activity, Mesophile
12 Sep 2018
School
Department
Course
Professor
Document Summary
By changing food formulation conditions or by changing storage conditions, we can show microbial growth and prolong shelf-life . Man has been preserving foods for thousands of years. Food starts to spoil almost immediately after harvest. Therefore, if you have more food than you can eat at a given time, you must preserve it. In the food industry, the length of time before spoilage is called the shelf-life . A physical change (texture, smell, taste, appearance, etc) in the food product that is no longer appetizing. Food can spoil via microbial, biochemical, or chemical mechanisms. Spoiled foods may or may not have a food safety risk. Best if used by dates are used to indicate the quality of the product may change over time. However, the contents may be still okay to eat after the date. Use by dates may be used for quality or safety.
