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Food Science & Technology vocabulary · Food Microbiology

Spoilage

Meaning in food science & technology, with examples

/ˈspɔɪlɪdʒ/nounCore term

In food science & technology, spoilage means: Any change that makes food unacceptable to eat, such as off-flavors, bad smells, slime, gas or mold, often caused by microorganisms, enzymes or oxidation.

In Turkish: bozulma

How it is used

Used when talking about quality losses, customer complaints and shelf life. Spoilage organisms are different from pathogens: they make the product look, smell or taste bad. Typical signs are swollen packs, sour taste and visible mold. The verb is 'spoil': the yogurt spoiled.

Example sentences

  1. Yeast spoilage caused the juice bottles to swell in the warehouse.

  2. Most complaints this summer were about early spoilage of the chilled desserts.

Common collocations

  • microbial spoilage
  • spoilage organisms
  • signs of spoilage
  • prevent spoilage
  • early spoilage
  • shelf lifeThe length of time a food stays safe and keeps its expected quality when it is stored under the stated conditions.
  • moldA type of fungus that grows as fuzzy threads on food surfaces; it causes visible spoilage, and some types produce harmful toxins called mycotoxins.
  • yeastA single-celled fungus that ferments sugars into alcohol and carbon dioxide; it is used to make bread, beer and wine but can also spoil juices and sweet foods.
  • rancidityThe unpleasant sharp, soapy or stale taste and smell that develops when fats and oils break down through oxidation or through the action of enzymes and water.
  • pathogenA microorganism, such as a bacterium, virus or parasite, that can cause disease in people who eat or drink a contaminated product.

More terms: Food Microbiology

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