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Tainting of foods

Two papers on tainting of foods have been published in the International Journal of Food Science and Technology 33 (1) 1998. One paper reviews the microbiology of taints while the other focuses on chemical tainting of foods. The authors, Frank Whitfield of Food Science Australia and Don Mottram of the Department of Food Science and Technology at the University of Reading, UK respectively, are recognised authorities on the chemical identification of tainting compounds which may often make a food unacceptable if present at concentrations of less than 1 mg/l.

While tainted foods do not necessarily pose toxicity problems, especially at the low concentrations which may be present, they frequently cause major economic loss and subsequent undermining of consumer confidence. Mottram points out that there is no cure for a food product that has been chemically tainted and the product is usually rendered unacceptable and has to be destroyed. Most chemical taints can be avoided by taking relatively simple steps to ensure the control of chemicals around food premises and control of all other materials that come into contact with food.

Whitfield notes the change in emphasis that has occurred over the past forty years with regard to the type of microorganisms involved in off-flavour production. Studies of the role of bacteria in the spoilage of meat, fish and dairy products were prominent in the 1960s. More recently there has been a significant shift in interest towards problems of fungal origin. In general, identification of the chemical nature of the taint has proved a more simple task than identification of the causative microorganism.

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Prepared by Keith Richardson and Beverley George
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
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