decline in eating quality due to changes in apperance, taste, texture, or color

caused by micro-organisms; also food is susceptable to natural decomposition

can occur with food contamination

 Large concentrations of protein and water accelerate the microbial and chemical processes of decomposition

perishable= ex of higly perishable foods: fresh fish, fresh milk, eggs

semi-perishable

non-perishable

biological

chemical

physical

~yeast- which prefers high-sugar foods(i.e. fruit, fruit juice, fruit jams/jellies)

~frementation-conversion of carbs to CO2 & alcohol by yeast or bacteria

~bacteria and molds- perfer high-sugar foods, drawn to cheese and bread, require O2 for growth