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Spoilage causing microorganisms (yeast, mold, bacteria) cause undesirable changes in food through their enzymatic actions. Is there a threshold value for enzyme activity (can be for any spoilage causing organisms such as Pseudomonas, LAB, Bacillus etc_ -a value that is found sufficient to cause spoilage of foods/beverages
There is no such value especially because the term spoilage is a relative term that describes any of the organoleptic changes in food(s) which the consumer considers an undesirable departure from the normal. So, the change or changes brought about by a particular enzyme activity and considered undesirable by this consumer might not be so considered by another consumer. Therefore, what is considered spoiled by consumer A might not be considered spoiled by consumer B. The generally acceptable scientific terminology for loss in value of foods as a result of microbial activities is biodeterioration. Here, the enzyme activity that brings about a loss in value in food A is different from the same or different loss in value in food B
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