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Accurately determining which changes in a food are only quality change and which changes indicate possible microbial spoilable by pathogenic bacteria is difficult for many consumers. A few simple criteria help identify common characteristics of food spoilage due to microbial growth, PATHOGENS MAY BE PRESENT, FOOD SHOULD BE DISCARDED (garbage disposal, animal-proof garbage can. 1. Foul odor is often due to microbial growth. (Exception is racid oil and fat). Putrefaction may have occurred in protein foods with accompanying sewagelike odors. 2. 2. Surface slime is often, but not always apparent when total counts of bacteria are high. 3. 3. Foods that have molded during storage, especially at room temperture, may have mold toxins. Exceptions are old=fashioned cured ham and cheeses which are mold-ripened. 4. Canned foods in which gas has been produced causing a loss of seal or bulging of the lid. In acid foods, however the gas may result from a chemical reaction. 5. 5. Cloudy liquid and softer-than-usual texture in a canned food after storage may indicate bacterial growth. 6. 6. For many perishable foods, the time temperature history may be the only guide. If such foods have been in the danger zone of 50F (10C)- 120F (50C) for 2 to 3 hours, then they may be unsafe even though the food appears unchanged. For a wide margin of safety in this temperture recommendation, 40F (4C) - 140F (60C) is commonly given.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa., p. 36
Updated: Saturday, December 29, 2007.
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