Know when your food is no longer useful for your body (food spoilage


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Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Various external forces are responsible for the spoilage of food. Food that is capable of spoiling is referred to as perishable food.

Food spoilage results when microbiological, chemical, or physical changes occur, rendering the food product unacceptable to the consumer. Microbiological food spoilage is caused by the growth of microorganisms which produce enzymes that lead to objectionable by-products in the food. Chemical food spoilage occurs when different components in the food react with each other or with some added component which alter the food’s sensory characteristics. Examples of this include: oxidation; enzymatic browning; and nonenzymatic browning. Physical food spoilage results when moist foods are excessively dehydrated or dried foods absorb excessive moisture (Benner, 2014).
Food spoilage can also be prevented easily:

Dry your food. Consider using an electric dehydrating machine that absorbs moisture. Or, use your oven on a very low heat (around 60 to 70 degrees) to dry food. Since you'll need to quickly remove moisture to prevent bacteria from spoiling the food, choose foods with low moisture content like fruits. You can also use vegetables and meat although they may take more time to dry.

Can your fruits, vegetables, and meats. You can use a water bath or pressure cooker to can food. Most people are probably more familiar with the water bath method. To use can with a water bath, sterilize your jars and lids in a pot of simmering water. Fill the jars leaving just a little head space, place the lid on till finger tight, and lower the jars into a pot of water. Bring the water to a boil for about ten minutes. Carefully remove the jars and let them form a vacuum seal as they coo

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