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Résumé :
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During harvesting, processing and handling operations food may become contaminated with a wide range of microorganisms. Which microorganisms will develop or what (bio)chemical reactions occur is dependant upon food derived or environmental factors. This paper will describe the main mechanisms involved in the loss of food quality for the most important food commodities.The primary factors associated with food spoilage are associated with intrinsic food properties (e.g., endogenous enzymes, substrates, sensitivity for light, oxygen) and (cross)contamination during harvesting, slaughter and processing in combination with temperature abuse. For fresh foods the primary quality changes may be catagorized as (i) bacterial growth and metabolism resulting in possible pH-changes and formation of toxic compounds, off-odours, gas and slime-formation, (ii) oxidation of lipids and pigments in fat-containing foods resulting in undesirable flavours, formation of compounds with adverse biological effects or discoloration.
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