Food loss and waste (FLW) occurs because of poor raw material quality, handling and infestation.

For example, FLW can occur because of insect infestation (Dermestes spp, Necorbia spp), attack by animal pests such as rats, mould growth, physical damage and chemical changes brought about by oxidation lipids (fats). Insects and pests typically cause waste, as well as quality loss. Oxidation of fat brings about colour change in dried products which can affect taste (rancidity) and the selling price of products value. Oxidation is also associated with nutrient loss.

FLW can also be caused by a condition known as “putty fish,” which is the result of both heat and bacteria. Fish that get too warm become soft and tend to break open when they are dressed/split. Later, during the splitting and washing, bacteria get into these cracks. When the fish is salted, many of these cracks are pressed together leaving the bacteria inside the fish, and the salt outside. If these bacteria grow fast enough, they may spoil the fish before the salt strikes in to stop their growth. It takes from one to two full days in warm weather for the salt to penetrate the thicker parts of the fish, and usually only large fish become puttied.