Food Spoilage

Question 1

What physical changes can take place in spoiled food?

Answer 1

Smell
Taste
Touch
Sight

Question 2

What factors affect food spoilage rate?

Answer 2

Oxygen
Moisture
Light
Microbial growth
Temperature

Question 3

What 4 factors can be used to control microbial growth in food?

Answer 3

Temperature
pH
Preservatives
Water activity

Question 4

What type of spoilage is the chief cause of quality loss in fats and fatty portions?

Answer 4

Oxidative spoilage

Question 5

How do enzymes cause food spoilage?

Answer 5

They speed up chemical reactions with oxygen and food components leading to spoilage

Question 6

What are the two states of water in food?

Answer 6

Free - available for microbial growth

Bound - bound to food molecularly and not available for microbial growth

Question 7

How does light affect food?

Answer 7

Causes photodegradation and can affect pigment, fats, proteins and vitamins

Results in discolouration, off-flavour development and vitamin loss

Question 8

What micro organisms can cause food spoilage?

Answer 8

Bacteria, moulds and yeasts

Question 9

What are the sources of micro-organisms?

Answer 9

Air, soil, sewage and animal waste

Question 10

How does poor temperature control lead to food spoilage?

Answer 10

Will increase rate of enzyme reactions

Cold damage of fruit and veg can occur at common refrigerator temperatures between 3 and 8 degrees