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  1. Microbiology
    1. Hygiene
    2. Spoilage
    3. Pathogens

Microbiological Parameters:
Spoilage
Microorganisms are one of the reasons for the fact that food even under optimum storage conditions will spoil eventually. The metabolisation of available nutrients in food by germs leads to a change of the original characteristics of the product and as a result the product is not suitable anymore for human consumption. Even before the human eye is able to detect beginning spoilage, microbiological analyses serve to assess the microbial status.

Which microorganisms lead to spoilage of a product is dependent on the characteristics of the product group.