When does spoilage commence in food?

• A. as soon as it is harvested, taken from the sea or slaughtered
• B. after cooking
• C. during processing
• D. before packaging

Answer: (A)

Spoilage starts as soon as the food source is no longer alive and the tissue processes begin to break down. When plants are harvested or animals are slaughtered (or caught for seafood), the natural enzymes in the tissue and the inherent microflora begin to act on the food. That initial activity sets the stage for spoilage, which progresses over time if the product is kept under conditions that allow growth or enzymatic change. Cooking can reduce or kill many microorganisms, and processing or packaging can alter the environment, but they don’t initiate the spoilage—the deterioration begins right at harvest or slaughter.