Introduction to "Microbial spoilage of various foods"
Welcome to the course on "Microbial spoilage of various foods". Why does the bread turn dark greenish in color when left in the refrigerator for a long time? Why does the lemon turn brown or the potato turn green when left for a long time? The phenomenon is defined as spoilage, which means there is an alteration of the pure form and expiration of shelf life. There are many such questions, answers to which are limited. Scientists are working tirelessly day in and day out to find the unknown, the extraordinary. Well, we are wannabe scientists too, right? Let's dig into the topic. We will be learning about a particular cause of spoilage, which is microorganisms.
Microorganisms are ubiquitously present organisms, they are tiniest, yet are beasts. Spoilage of a food product by microorganisms makes the food inedible for us, but it is a way, in which they inhabit the food product in order to repulse large organisms, keeping the food for themselves.
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