உணவுப் பழுதடைதலில் நுண்ணுயிரிகளின் தாக்கமும் தவிர்த்தலும் — உ/த உயிரியல்

A. Food Spoilage by Microorganisms Definition: Food spoilage refers to the undesirable changes in food quality caused by the growth and metabolic activities of microorganisms, making food unsafe or unpalatable for consumption. Explanation: Food spoilage occurs when microorganisms such as bacteria, fungi, and yeasts grow on food and produce enzymes that break down food components. These microorganisms utilize nutrients from the food for their growth and reproduction, leading to physical, chemical, and biological changes. The process results in changes in texture, color, odor, taste, and nutritional value, ultimately making the food unsuitable for human consumption. Different types of microorganisms cause different types of spoilage depending on the food composition and environmental conditions. Think of it as: Think of food spoilage like a house being invaded by termites. The termites (microorganisms) consume the wood (food nutrients), produce waste products, and gradually destroy the structure until the house becomes unsafe to live in.