ABSTRACT
Most foods are perishable and will deteriorate unless preserved. Agents involved in food spoilage include physical reactions, chemical reactions, enzymes, and microorganisms (BairdParker, 2000). By far, microorganisms and enzymes in foods are the major factors in food spoilage. Control of microbial and enzymatic activity can extend the shelf life of foods for use in the future. However, ensuring food safety is a primary concern in microbial control due to pathogenic microorganisms that can contaminate foods and cause illness in humans.
