ABSTRACT
Mechanical, physical, chemical, and microbial effects are the leading causes of food deterioration and spoilage. Damage can start at the initial point by mishandling of foods during harvesting, processing, and distribution; this may lead to ultimate reduction of shelf life. Factors of food spoilage can be extrinsic (environment) and intrinsic (i.e., food compositions and structure). During storage and distribution, foods are exposed to a wide range of environmental conditions. Environmental factors such as pressure, temperature, humidity, oxygen, and light can trigger several reactions that may lead to food degradation. As a consequence of inappropriate use of these factors, foods are altered to such an extent that these rejected or significantly reduced the quality.
