A rising economic issue – Microbial food spoilage
Food spoilage, often caused by microbial contamination, poses health risks, economic losses, and environmental impacts. Major culprits include bacteria, molds, and yeasts that alter food properties. Prevention strategies include proper storage (refrigeration below 4°C), hygienic practices, and appropriate monitoring. Understanding causes and effects of food spoilage is crucial for minimising waste and its consequences
