Research Topic · Peer-Reviewed

Food Spoilage Issues

Food spoilage is the process of food becoming unsuitable for consumption due to physical, chemical, or biological changes. These changes can be caused by microorganisms, enzymes, and environmental factors such as temperature. Food spoilage can lead to infections, illnesses, and even death if food is not stored, prep…

Curated from this journal's research 📚 2 peer-reviewed articles cited Cited 15× across the literature 🔖 ISSN 2835-2165 🗓 Reviewed June 2026

Overview

Food spoilage is the process of food becoming unsuitable for consumption due to physical, chemical, or biological changes. These changes can be caused by microorganisms, enzymes, and environmental factors such as temperature. Food spoilage can lead to infections, illnesses, and even death if food is not stored, prepared, and consumed safely. Therefore, it is important to recognize food spoilage issues and take the necessary steps to prevent them, such as proper storage, food hygiene, and regular monitoring. Through careful food management, the risk of food spoilage can be minimized, keeping food safe and nutritious.

Research published in this journal

2 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 2 articles above have been cited 15 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Food Spoilage Issues, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Food Science and Hygiene (ISSN 2835-2165).

Journal editorial board
Maria Manuela Estevez Pintado · Portugal zahra hadian · Iran, Islamic Republic of Martin Kimanya · Germany

This page summarises published research for orientation; it is not medical or professional advice.