Food spoilage and preservation
Much of our food is perishable within days or weeks and, in the natural course of events, it becomes inedible fairly quickly. Food spoilage occurs mainly as a result of chemical reactions involved in the processes of ageing and decay, through the action of microorganisms, or through a combination of both. A knowledge of why and how food spoilage occurs enables steps to be taken to prevent or minimize it. This, in essence, is the subject matter of this chapter.