Food Preservation:

All kinds of foods, either animals or plants, basically contain three vital molecular components, proteins, carbohydrates and fats. These chemical compounds provide minerals and vitamins needed by the human.

The devastation of one of the above-indicated ingredient is responsible for the spoilage of the food. The spoilage period might vary according to the molecular structure of different kinds of foods. The spoilage of food comes in the shape of bad odour, bad taste, uncommon colour, and physical appearance. On the food the result of spoilage might be loss of weight, souring, softening, wilting, rotting or molding or might be in joint form.

• Vegetables and Fruits after harvesting soften and rotting begins in lapse of time if not protected correctly.
• Milk gives sour taste after its deterioration that is the sign of its spoilage.
• Fatty foods as butter & cheese become dark while spoiled and give sour-odour.
• Eggs lose their weight and give very powerful had smell on spoilage.
• Slimy coating is produced on the surface of the meat that is an indication of its spoilage.

The spoilage of the different kind of foods appears in different manner as explained above but in the end this is the decomposition of the molecular components in the different forms which makes the food non-eatable.