Do You Know That Microbes Fight for Food? The Hidden Battle Behind Spoilage  

 

 We open the fridge and find that the milk has gotten sour, the bread has spots on it, the fruits have gone mushy, and we tend to think, Oh, no, it is spoiled! But have you ever wondered what is really going there? Not only food spoiling on its own--it is, in fact, a hidden battlefield where tiny microbes are fighting over food, space, and existence.

Sounds surprising, right? We will simplify it down into simple words.  

What Are Microbes and Why Do They Matter?

Microbes are small living organisms that are not visible to the eye. There are good ones, such as those in curd that make it taste good and healthy. Others are not good, such as the ones that lead to food poisoning. And then there are some that just fight with each other as children over the remaining bit of cake. 

Any piece of food--be it rice, bread, fruits, or even that packet of chips--can be turned into a playground, by microbes. As soon as food is cooked, cut or left uncovered, microbes begin to seek an opportunity to proliferate there. 

Common real life things you can identify with.

1. The Milk Turning Sour - We have also seen in Indian households that milk curdles when kept outside. This is caused by the rapid growth and overgrowth of lactic acid bacteria over other microorganisms. 

2. Leftover rice smell - Have you ever smelled of sourness in rice when it is kept overnight and not refrigerated? That is microbes growing rapidly in the damp grains. 

3. Bread with Green Spots- The green spots or black spots are mould. Mould grows readily on the surface, and bacterial growth is slower, in part due to mycotoxins and other compounds released by mould that inhibit bacterial growth, on bread, so mould appears to dominate initially.so they win the battle there. 

On a personal level, once I left idli batter on the kitchen counter in summer. The following morning it had risen too high, and smelled sharp, and was not fit to use any longer. What I realized then was that microbes were having a feast when I was asleep!  

Food spoils its own fight.  

Suppose you have just taken home a fresh mango. At first, it looks perfect. However, a few days later it gets soft and begins to emit a strong odor. Why? Because microbes are at war.

• Microbes never sit back when they are fighting. They play games in order to obtain the victory.
• Bacteria and fungi are both competing over some food.
• They need to survive and they do this by releasing toxins and chemicals which damage other microbes. 
• Meanwhile, they construct fortifications to defend against the threat of being killed off.  
• Every one of them secretes various chemicals, gases, and acids during feeding. 
• The bacteria are scrambling to obtain the nutrients in the fruit.
• The surface is colonized by fungi and moulds which take their place.

And the most amazing part? All this may occur on a single plate of food. That dal you left lying, the biryani left on the table or even a slice of bread can become a battlefield of miniature battles where thousands of unseen soldiers are fighting to control the field.

This unceasing struggle causes the food to appear, smell and taste foul. This invisible competition is what we refer to as spoilage.

How Microbes Change Nutrition in Food 

1.Nutrient loss (harmful side):

• As the microbes that spoil food consume the sugars, proteins, or fats, they decompose them in the form of gases, acids, or toxins.
• Our body is not always able to use these by-products.

Example: Vegetables can go bad and lose natural vitamins and taste, and leave behind unpleasant compounds.

2.Nutrient gain (helpful side): 

• In fermentation, friendly microbes transform nutrients into a more digestible and useful form.
• Example: milk - curd. Not only does the bacteria preserve milk, but the bacteria also fortifies some of the vitamins and makes the milk easier to digest.
• Likewise fermentation of dosa/idli  batter makes it light and enriched with B-vitamins.

Therefore, the loss or gain of nutrients by microbes will depend on the type of microbe that is being active. The spoliation microbes tend to produce waste or toxins, whereas fermentation microbes provide us with additional nutrition. 

Why Do We Care about this Battle?  

You are probably thinking, food spoils. So what?” But this silent warfare is more than we know: 

It is not only bad smell or ugly color. The mere presence of spoilage and the toxins generated by microbes can be a source of serious problems:

Foodborne disease - Certain poisons make you sick even when the food appears healthy. This is why sometimes reheated rice or spoiled dal may give one an upset stomach.  

Bigger waste problem-Microbial toxin-contaminated spoiled food can neither be reused nor given to animals without risk, thus frequently goes to landfills. 

Food wastage- Rotting food usually ends up in the garbage bin, contributing to the kitchen garbage. 

Loss of money- To waste food is to waste the money that was expended in purchasing it.  

Therefore, microbial wars are not only invisible science experiments - they can affect our health and life in general.

How Can This Fight be Slowed? 

The good news is that we cannot prevent the existence of microbes but we can delay the fight. Here are some simple tips:

1. Refrigeration - storing food in the fridge retards the growth of microbes. That is why milk has a longer shelf life when kept cold.

2. Drying and Pickling - Traditional Indian foods such as papads, pickles and dried snacks are dried and therefore have less likelihood of microbes.

3. Proper Sealing- Airtight containers prevent the entry of new microbes.

4. Clean Hands and Utensils- In many cases, we have microbes on our hands. Pre-cooking washing minimizes defilement. 

5. On-time Eating- Food prepared in the kitchen should be consumed immediately. The longer it stays the larger the microbial party. 

An Incidental Advantage: Not Every Microbe is an Enemy.

Now you may think that microbes are bad, but here is a fun fact before you go any further, some battles between microbes actually provide us with delicious food!

• When beneficial bacteria overcome the pathogenic ones, they produce curd.
• Ferments in dosa and idli batter: The fermentation of dosa and idli batter is made by the fluffy texture produced by microbes.
• Microbial activity is what gives cheese, pickles and even chocolate its flavor. 

Yes, microbes are not always villains; in some cases, they are deep undercover heroes in our kitchen. 

The bigger picture: Food Safety in Everyday Life. 

This microbial war is taking place in every home, hotel and food factory. This is why food safety is such a significant issue on a global level. Rules are set by governments, packaging technology invested by companies, scientists are studying how to preserve them, all in an effort to control these little fighters.

We, as individuals, have a very easy job; put the food away, cook it properly, and do not waste it. Well, in such a country as India where food is highly related to culture and tradition, it is also respecting nature.  

Freshly cooked food is always the healthiest option. 

While microbes can sometimes help us through fermentation, and at other times harm us through spoilage, one truth remains clear: nothing is safer or healthier than freshly cooked food.

• Maximum nutrition – Fresh meals retain their natural vitamins, minerals, and proteins. 
• Better digestion – Our body processes freshly prepared food more easily compared to stored or reheated meals.
• Lower risk – Harmful microbes and toxins do not get enough time to grow in food that is eaten soon after cooking.  

In many cultures, people are encouraged to eat freshly prepared meals every day, and modern science strongly supports this wisdom. 

Final Thoughts

The next time bread turns green, or milk turns sour, keep in mind--it isn't bad luck. It is a survival of the fittest microbial war. Learning about this invisible struggle keeps us vigilant, less wasteful, and we also learn to appreciate the good microbes that put food on our dining tables.

Then the next time you open your fridge you will probably smile and say, Ah, I know what is going on in there.