If food poisoning bacteria are present, they can multiply and cause illness when the seafood is eaten. Many different enzymes are present in living seafood species. They help build tissue, contract and relax muscles, and digest food. When seafood species die, enzymes continue to work and start to digest or breakdown the flesh. This causes the flesh to soften and lowers the quality.
Enzymes also produce more food for bacteria to feed on, increasing the rate of spoilage.
This is especially important in fatty fish such as salmon and mackerel. Slowing Seafood Spoilage All of the changes that cause seafood spoilage are affected by temperature. High tempera tures speed spoilage and low temperatures slow spoilage. For many seafood species, increasing the temperature from 32F to 40F doubles the rate of spoilage and cuts the shelf life in half. Sanitation is also important.