Physical spoilage

Physical spoilage is due to physical damage to food during harvesting, processing or distribution. The damage increases the chance of chemical or microbial spoilage and contamination because the protective outer layer of the food is bruised or broken and microorganisms can enter the foodstuff more easily. For example you may have noticed that when an apple skin is damaged, the apple rots more quickly.

Last modified: Tuesday, 15 July 2014, 12:07 AM