Discuss physical, chemical and microbiological changes that occur during food storage and distribution.

During food storage and distribution, various physical, chemical, and microbiological changes can occur that affect the quality, safety, and shelf life of the products. These changes are influenced by factors such as temperature, humidity, packaging, and handling practices. Let's delve into each category of changes:

Physical Changes:

1. Texture Alterations: Foods can undergo changes in texture, such as softening, hardening, or loss of crispiness due to moisture migration or enzymatic activity.
2. Color Changes: Exposure to light, oxygen, and temperature fluctuations can lead to color changes, such as browning or fading.
3. Separation: Emulsions like salad dressings can separate over ______ _____ _______ ________ ______ __________ ________.
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