Food spoilage is very different from food safety. In fact, most pathogens are unable to grow in highly spoiled food. This is due to competition between spoilers and pathogens, where spoilers usually win.
Spoilage encompasses all of the changes in a food that make it undesirable or unpalatable by people – such as changes in texture, color, taste and odor.
People differ in many ways about how they perceive spoilage. For example, a food that might smell bad to one person or culture of people, might smell delicious to another person or culture. Such cultural differences are especially evident with fermented foods such as kimchi.
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