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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Animals, Livestock, One Health
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Fields of Study
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Animals, Livestock, One Health
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Research, Technology, Methods
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Economics, Trade, Law, Business, Industry
  2. products and commodities
  3. product quality
  4. food quality
  5. food spoilage
  1. Fields of Study
  2. food science
  3. food quality
  4. food spoilage
  1. Human Nutrition, Food Safety and Quality
  2. food science
  3. food quality
  4. food spoilage

Preferred term

food spoilage

Type

  • Topic

Definition

  • Information Varying degrees of physical, chemical and/or biological deterioration of food sensory properties, nutrient content, and/or safety. Major causes include: 1) growth and activity of microorganisms, 2) natural enzymes, 3) insects, parasites and rodents, 4) temperature, 5) moisture and dryness, 6) air/oxygen, 7) light, 9) time.

    Source: NAL Thesaurus Staff

    Type: Concept definition

Broader concept

Narrower concepts

Related concepts

Synonyms

  • food decay
  • food degradation
  • food deterioration
  • staling (food)

In other languages

URI

https://lod.nal.usda.gov/nalt/17374

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RDF/XML TURTLE JSON-LD Created 1/19/06, last modified 7/20/20