International Journal of Multidisciplinary Research and Development

Authors
Ramprasad D., Sahoo Debasish, Bhattar Sreedhar

Abstract
Foods consumed by human beings are subject to contamination by wide variety of microorganisms, as the foods contain a wide variety of substances that include carbohydrates, proteins, fats, minerals etc. The microorganisms include both beneficial and harmful types. The growth of these microorganisms in the foods bring about the spoilage of food, may induce toxicity or may bring about food borne infections. This review paper discusses about the type of food spoilages, food borne infections and the factors affecting them, which includes temperature, pH, oxygen availability, moisture content (aw) and control etc.