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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Economics, Trade, Law, Business, Industry > products and commodities > product quality > food quality > food spoilage
Fields of Study > food science > food quality > food spoilage
Human Nutrition, Food Safety and Quality > food science > food quality > food spoilage
Preferred Term:

food spoilage

Definition:
Varying degrees of physical, chemical and/or biological deterioration of food sensory properties, nutrient content, and/or safety. Major causes include: 1) growth and activity of microorganisms, 2) natural enzymes, 3) insects, parasites and rodents, 4) temperature, 5) moisture and dryness, 6) air/oxygen, 7) light, 9) time.
Concept Schemes:
NALT Core
Broader Concept:
food quality
Related Concepts:
Entry Terms:
  • staling (food)
  • food decay
  • food degradation
  • food deterioration
URI:
https://lod.nal.usda.gov/nalt/17374
Download this Concept:
RDF/XMLCreated 2006-01-19, last modified 2020-07-20
Exactly Matching Concepts: