{"title":"食物的保存","authors":"Frizelle Gm","doi":"10.1056/nejm186508100730203","DOIUrl":null,"url":null,"abstract":"Food is said to be spoilt when it is no longer fit for eating. It changes in colour, gives off bad smell and shows signs of fermentation. Spoilage can occur because of: Microorganisms: These are naturally present in food or in the air surrounding the food. Air, moisture and room temperature help them grow and multiply. Enzymes: These are naturally present in food. When given a longer duration to act they spoil the food. Insects, worms and rodents: When food is left carelessly it may be attacked by them.","PeriodicalId":85748,"journal":{"name":"The Journal of the Royal Institute of Public Health and Hygiene","volume":"147 1","pages":"155"},"PeriodicalIF":0.0000,"publicationDate":"1964-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"THE PRESERVATION OF FOOD.\",\"authors\":\"Frizelle Gm\",\"doi\":\"10.1056/nejm186508100730203\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Food is said to be spoilt when it is no longer fit for eating. It changes in colour, gives off bad smell and shows signs of fermentation. Spoilage can occur because of: Microorganisms: These are naturally present in food or in the air surrounding the food. Air, moisture and room temperature help them grow and multiply. Enzymes: These are naturally present in food. When given a longer duration to act they spoil the food. Insects, worms and rodents: When food is left carelessly it may be attacked by them.\",\"PeriodicalId\":85748,\"journal\":{\"name\":\"The Journal of the Royal Institute of Public Health and Hygiene\",\"volume\":\"147 1\",\"pages\":\"155\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1964-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Journal of the Royal Institute of Public Health and Hygiene\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1056/nejm186508100730203\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of the Royal Institute of Public Health and Hygiene","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1056/nejm186508100730203","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Food is said to be spoilt when it is no longer fit for eating. It changes in colour, gives off bad smell and shows signs of fermentation. Spoilage can occur because of: Microorganisms: These are naturally present in food or in the air surrounding the food. Air, moisture and room temperature help them grow and multiply. Enzymes: These are naturally present in food. When given a longer duration to act they spoil the food. Insects, worms and rodents: When food is left carelessly it may be attacked by them.
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