The deterioration of food so it becomes unpalatable or unsuitable, shown by changes in smell, taste, texture or appearance.
The deterioration of food so it becomes unpalatable or unsuitable, shown by changes in smell, taste, texture or appearance. Spoilage is the process by which food loses quality and becomes unsuitable to eat. It is caused by spoilage micro-organisms (such as certain bacteria, yeasts and moulds), enzymes naturally present in the food, and physical or chemical changes over time. Signs include off smells, sour or bitter tastes, sliminess, discolouration, mould growth and softening or other texture changes. It is important to understand that spoilage is not the same as contamination with pathogens. Spoiled food is often obviously off but may not be dangerous, while food carrying dangerous pathogens can look, smell and taste completely normal. Spoilage is mainly a quality and suitability issue, whereas pathogens are a safety issue, although badly spoiled food should not be sold or served. Food businesses manage spoilage through temperature control, stock rotation and correct storage. Keeping food chilled or frozen slows the growth of spoilage organisms and the action of enzymes, extending shelf life. Applying FIFO (first in, first out) and observing best-before and use-by dates helps ensure food is used while it is still of acceptable quality. While spoilage is largely about quality, the Food Standards Code requires that food sold is safe and suitable, so visibly spoiled or off food must not be served. Monitoring stock, checking deliveries, storing food correctly and rotating stock all reduce waste and keep quality high. Any food that is spoiled or past its use-by date should be discarded. A grocer receives a delivery of milk and stacks the new cartons in front of the older stock rather than behind it. Staff keep grabbing the newer cartons, so some older cartons sit past their date, sour and have to be thrown out. Rotating stock so the oldest is used first (FIFO) would have reduced the spoilage and waste.
Frequently asked questions
Is spoiled food always unsafe to eat?
Not necessarily. Spoilage is mainly a quality issue and spoiled food is often obviously off but may not contain pathogens. However, badly spoiled or off food should not be sold or served.
What causes food to spoil?
Spoilage micro-organisms such as bacteria, yeasts and moulds, natural enzymes in the food, and chemical and physical changes over time. Warmth, moisture and time all speed up spoilage.
What is the difference between spoilage and contamination?
Spoilage changes how food looks, smells or tastes and is a quality problem. Pathogen contamination is a safety problem and often leaves no visible sign, so food can be unsafe without appearing spoiled.
How can a business slow down spoilage?
Keep food chilled or frozen, store it correctly, rotate stock using FIFO, observe best-before and use-by dates, and check the quality of deliveries on arrival.
Does a best-before date relate to spoilage?
Yes. Best-before dates relate to quality rather than safety. Food may still be safe to eat after its best-before date but may have started to lose quality, whereas use-by dates are about safety.
