抽象的

Understanding to the shelf-life and product stability of foods.

Melaku Tafese Awulachew*

Microorganisms act on the nutrients of the food for their own survival; consequently it involves changes in the food compound like synthesis a new compound which cause spoiling of the food or produced enzymatic changes and contributing off-flavours by mean of breakdown of product. In this regard it is vital to increase the desirable effect by microbes and prevent undesirable product to food such as deterioration of the food by microorganisms by means of Minimize the contact between microorganisms and food, eliminate microorganisms from foods, and understand about preservation of the food. The aim of this paper is extended to indicate the shelf life and stability of foods including injera which is functional for all types of food items. Moreover, food quality loss can be described in terms of a number of compositional factors, such as concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure. Understanding the properties and composition of food products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits in this regard food grade additives and packaging is one of preservation methods which increase the shelf life of foods and ensures food safety.