ABSTRACT
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.
