Food spoilage

When stored or subjected to unruly conditions, the organisms will begin to breed apace, releasing harmful toxins that can cause severe illness, even when cooked safely.

Fungi are caused by acidifying, fermenting, discoloring and disintegrating processes and can create fuzz, powder and slimes of many different colors, including black, white, red, brown and green.

[5] Mold is a type of fungus, but the two terms are not reciprocal of each other; they have their own defining features and perform their own tasks.

[6] Very well known types of mold are Aspergillus and Penicillium, and, like regular fungi, create a fuzz, powder and slime of various colors.

Yeast forms mainly in liquid environments and anaerobic conditions, but being single celled, it oftentimes cannot spread on or into solid surfaces where other fungus flourish.

[9][10] Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes.

[5] Other than drying, other methods include salting, curing, canning, refrigeration, freezing, preservatives, irradiation, and high hydrostatic pressure:[5] Refrigeration can increase the shelf life of certain foods and beverages, though with most items, it does not indefinitely expand it.

Anything between that range is considered dangerous and can cause pathogenic toxins to be emitted, resulting in severe illness in the consumer.

One such method is the use of biosensors, which are devices that use biological components to detect specific substances or changes in the environment.

The colorimetric sensors use a chemical reaction between a substance in the food product and a reagent to produce a color change.