Chapter 32.6, Problem 1CR

Summary Introduction

Change in the taste or smell of the food product due to the growth of microorganisms is termed as food spoilage. With respect to food spoilage, a food product can be classified into perishable foods, semi-perishable foods, and non-perishable foods respectively. The methods used to slow the growth of microorganisms to prevent spoilage of food come under the category of food preservation.