Food Spoilage Collection

Mouldy crop, SEM
Mouldy crop. Coloured scanning electron micrograph (SEM) of grey rot (Botrytis sp.) on a runner bean plant. This is a parasitic fungus that can cause great damage to food crops

Potato blight on leaf. Coloured scanning electron micrograph (SEM) of the potato blight fungus Phytophthora infestans, emerging from a potato leaf

Acetobacter bacteria, SEM
Vinegar-forming bacteria. Coloured scanning electron micrograph (SEM) of Acetobacter aceti bacteria, which are used in the production of vinegar

False-colour SEM of a maggot on raw beef
False-colour scanning electron micrograph of a maggot (2 hours old) of the greenbottle, or green blow fly, Lucilia caesar, feeding on a piece of raw beef

Researcher holds DNA NutriChip for food tests
DNA NutriChip. Gloved hand holding a DNA NutriChip (a type of DNA BioChip). The NutriChip allows cheap and rapid simultaneous analyses for infectious organisms to be carried out on samples of food

Five day growth of bread mould

Rotting apples in an orchard

Mouldy apple. Food turns mouldy when contaminated by a fungus. Microscopic fungal spores have landed on this apple, forming a fungal body

Mouldy bread roll. Mould fungus (Penicillium sp.) on a bread roll. The white areas are mycelia, a mass of thread-like structures (hyphae) which absorb nutrients

Mouldy raspberry. Coloured scanning electron micrograph (SEM) of mould (green) growing on a raspberry (Rubus idaeus). Magnification unknown

Mouldy pepper. Grey mould (Botrytis cinerea) on a red pepper (Capsicum sp.)

Orange covered with greenish mould

Bread mould (Penicillium sp. ), SEM
Bread mould. Coloured scanning electronmicrograph (SEM) of Penicillium sp. mouldgrowing on bread. The yellow fibrous structuresare hyphae, which make up the main body of thefungus

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Food spoilage is a persistent problem that affects both crops and processed products. The presence of mouldy crops, as seen under the scanning electron microscope (SEM), highlights the detrimental effects of fungal contamination. Potato blight, evident on leaves and through SEM images, showcases the destructive impact of this disease on one of our staple foods. Microorganisms like Acetobacter bacteria can also contribute to food spoilage, as revealed by SEM imagery. These bacteria can cause fermentation or souring in various food products if left unchecked. Even maggots, depicted in false-color SEM images feasting on raw beef, play a role in accelerating food decay. To combat these issues, researchers are constantly developing innovative solutions such as DNA NutriChip for food testing. This technology allows for efficient detection and analysis of potential contaminants or pathogens present in our meals. Mould growth is another common signifier of food spoilage; bread mould and Penicillium fungus are often responsible for rendering our loaves unappetizing. In just five days' time, bread can become covered with an unsightly layer of mould. Fruits are not exempt from spoiling either; rotting apples serve as a reminder that even seemingly fresh produce has a limited shelf life. Mouldy apples further emphasize the importance of proper storage conditions to prevent wastage. Understanding different aspects related to food spoilage helps us appreciate the significance of preserving our perishable goods effectively. From microscopic organisms causing decay to visible signs like mould growth or rotting fruits – it's crucial to prioritize good practices when handling and storing our precious sustenance.