Microbiological changes

Microbes have the ability to multiply at  high rates when favourable conditions are present. Prior to harvest, fruits and vegetables have generally good defense mechanisms against microbial attacks, however, after separation from the plant they can easily succumb to microbial proliferation. Similarly, meat upon  slaughter  is unable to resist rapidly growing microbes.
 
Microbial growth in foods results in food spoilage with the development of undesirable sensory characteristics and in certain cases the food may become unsafe for consumption. The pathogenicity of certain microorganisms is a major safety concern in processing and handling of foods upon ingestion. Microorganisms such as  Salmonella  species and Escherichia coli strains cause infection while others such as  Aspergillus flavus, Clostridium botulinum and  Staphylococcus aureus produce chemicals in foods that are toxic to humans.
 
From our discussion above it is imperative that we develop mechanisms to determine, monitor and evaluate the shelf life of food products. How is this task done? Let's find out.