What does spoilage refer to in food safety?

Spoilage in food safety specifically refers to the deterioration of the edible quality of food, which can make it unappetizing or unsafe to consume. This encompasses a range of changes that can occur in food products, including alterations in appearance, texture, taste, and smell. When food spoils, it may develop off-odors, off-flavors, and undesirable textures, ultimately rendering it less appealing or unsuitable for consumption.

While contamination with harmful bacteria is a serious food safety concern, it is not the same as spoilage. Contamination can occur without spoilage, and vice versa. Additionally, food that has been overcooked may not be pleasant to eat, but overcooking does not inherently lead to spoilage in the same way that microbial growth or chemical changes do. Similarly, food that is frozen and then thawed may be safe to eat if handled correctly, and thawing does not automatically indicate spoilage.

Thus, the correct focus on spoilage is on the damage to the edible qualities of food, which affects its safety and palatability for consumers.