At every stage of processing, a food product is exposed to several factors that may affect its quality. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoiled foods may be safe to eat, i.e. they may not cause illness because there are no pathogens or toxins present, but changes in texture, smell, taste, or appearance cause them to be rejected. Food spoilage may be caused by a wide range of reactions including some that are mainly physical or chemical, others due to the action of enzymes or microorganisms.

This food tech lecture video will provide the viewer with the knowledge of how different microorganisms interfere with the main mechanisms involved in the loss of food quality for the most important food commodities.

Link to the summary https://tinyurl.com/u9fbk8h

6:08 Correction: *Pseudomonas synxantha is responsible for the yellow colour in milk

**CHAPTERS**
0:00 Introduction
0:49 Milk spoilage
7:24 Microbial spoilage in milk products
9:16 Meat spoilage
15:31 Fish spoilage
18:47 Egg spoilage
21:24 Cereal spoilage


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