Air and Oxygen

Air consists of 78% nitrogen, 21% oxygen, and a 1% mixture of other gases. While oxygen
is essential for life, it can have deteriorative effects on fats, food colors, vitamins, flavors,
and other food constituents. Basically, oxygen can cause food spoilage in several ways. It
can provide conditions that will enhance the growth of microorganisms; it can cause damage
to foods with the help of enzymes; and it can cause oxidation.
Microorganisms. Oxygen can provide conditions that enhance the growth of
microorganisms. Some bacteria require oxygen for growth (aerobes) while others can grow
only in the absence of oxygen (anaerobes). Many bacteria can grow under either condition
and are called facultative anaerobes. Molds and most yeast that cause food to spoil require
oxygen to grow. They can often be found growing on the surface of foods when air is
present.
Enzymes. Certain enzymes that are naturally present in food are known as oxidizing
enzymes. These enzymes catalyze (speed up) chemical reactions between oxygen and food
components, and this leads to food spoilage. Although there are many oxidizing enzymes,
two that can cause darkening in diced and sliced vegetables are catalase and peroxidase. The
browning of vegetables caused by these enzymes is often accompanied by off-flavors and
odors. A simple heat treatment (blanching) is used to inactivate these enzymes.
Oxygen. Oxygen can also cause spoilage of foods spontaneously, by itself. Oxidative
spoilage is the chief cause of quality loss in fats and fatty portions of foods. When lipids
oxidize, short chain carbon compounds are formed; these compounds have very strong odors
and flavors and are very undesirable and unacceptable. The off-odors resulting from this
type of spoilage are sharp and acrid and have been described as linseed oil-like, tallowy,
fishy or perfume-like.
Moisture
The amount of water in a food (known as percent water) influences the appearance, texture,
and flavor of the food. All living organisms as well as food contain water. Water makes up
about 70% or more of the weight of most fresh foods. Even dry foods like beans, flour and
cereals contain some water. Fresh fruits and vegetables contain the most water. The amount
of water in some common foods is shown below. Water or moisture greatly affects the
keeping qualities of food. Excessive moisture pickup can result in product spoilage and
spoilage by:

Microorganisms -- microorganisms need water to dissolve the food they use. Water allows
the food to get into bacterial, yeast and mold cells where it is used for energy and growth. Water
also allows waste products to escape from the cells.

Chemical Reactions -- the moisture in food also functions to allow chemical reactions to
occur between components in the product.

Moisture condensing on the surface of a food can also provide an environment for bacteria and
molds to grow and multiply. Physical defects such as cracking, splitting and crumbling occur
when excessive moisture is lost from foods.
Light
Almost all foods are exposed to light from natural and artificial sources. The exposure of
foods to light can result in the photodegradation of these products. This photodegradation
usually occurs in food constituents, such as pigments, fats, proteins, and vitamins and results
in discoloration, off-flavor development, and vitamin losses.
Microbial Growth
Microorganisms, specifically bacteria, molds, and yeasts, can cause food to spoil. For
example, microorganisms that break down fats in unsalted butter can cause it to become
rancid. Bacteria that breaks down protein in meat (proteolytic bacteria) and results in foul
odors. Also, if milk is kept too long or at improper temperatures, it will sour. Bacteria that
have survived pasteurization grow in the milk and produce acid from the lactose that is
naturally present in the milk.
Temperature
When temperatures are not properly controlled, food can spoil. For example, for every 18F
rise in temperature within the moderate temperature range where most food is handled (50F
to 100F), the rate of chemical reaction is approximately doubled. As a result, excessive heat
will increase the rate of natural food enzyme reactions and the reactions of other food
constituents. As a result, protein will breakdown or denature; emulsions will break; some
vitamins will be destroyed; moisture will be lost and foods will dry out; and the color, flavor
and odor of some products may be affected