• Conference Series LLC Ltd

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. A significant proportion of the loss is due to spoilage by microorganisms, resulting in final products with an inadequate shape or appearance.
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