Food spoilage is a disagreeable change or departure from the food’s normal state. Such a change can be detected with the senses of smell, taste, touch, or vision. Changes occurring in food depend upon the composition of food and the microorganisms present in it and result from chemical reactions relating to the metabolic activities of microorganisms as they grow in the food
How does it occur? Your refrigeration unit can down for a short time frame or if an energy surge suddenly ocuures during the night and leaves you powerless. During these times frames food or dairy are not being maintained at the proper temperatures and could be susceptible to this exposure.
Types of spoilage. Various physical, chemical, and biological factors play contributing roles in spoilage. For instance, microorganisms that break down fats grow in sweet butter (unsalted butter) and cause a type of spoilage called rancidity. Certain types of fungi and bacteria fall into this category. Species of the Gram-negative bacterial rod Pseudomonas are major causes of rancidity. The microorganisms break down the fats in butter to produce glycerol and acids, both of which are responsible for the smell and taste of rancid butter.
Another example of spoilage occurs in meat, which is primarily protein. Bacteria are able to digest protein (proteolytic bacteria) break it down, and release odoriferous products such as putrescine and cadaverine. Chemical products such as these result from the incomplete utilization of the amino acids in the protein.
Food spoilage can also result in a sour taste. If milk is kept too long, for example, it will sour. In this case, bacteria that have survived pasteurization grow in the milk and produce acid from the carbohydrate lactose in it. The spoilage will occur more rapidly if the milk is held at room temperature than if refrigerated. The sour taste is due to the presence of lactic acid, acetic acid, butyric acid, and other food acids.
This exposure could have a huge effect on the reputation of any restaurant or bar serving food. Claims can arise from your clientele being exposed to food poisoning and hold you liable. Make sure you have this coverage in your General Liability policy. If you don’t know, now is a good time to check.
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