chap15:Food spoilage Flashcards
(21 cards)
What is food spoilage?
undesirable change in sensory qualities of the food or when food is contaminated and unsafe to eat
what are the 3 main causes of food spoilage
Microbial, chemical and physical
What are the 3 kinds of microorganism that is responsible for food spoilage
Yeast, bacteria and mouls
What is bacteria??
Bacteria= small single celled microorganism.
What conditions do bacteria thrive in(thrive=work best in)
Moist conditions, neutral ph at room temp
what kind of bacteria cause diseases
pathogenic bacteria
Symptoms of food borne illnesses?
nausea, abdominal cramps and diarrhoea
What is yeast
spherical single celled microorganism
What condition do yeast thrive in
Moist conditions, high sugar concentrated conditions, low ph
how do you know if yeast has contaminated your food
slimy patches(or you can just eat and see if u die of allergies LOL)
What is mould
they are multi celled organisms that grow on the surface of food as fuzzy spots of various colours ang mor(white) and green being the most common
what are some properties of mould
they need little to no moisture, hence they can grow on dry food, thriving in temperature of 25 to 30. however some Moulds can survive in cold temps. Moulds
What makes moulds so bloody dangerous they are just spots right????
Moulds create toxic substances called myotoxins, if high concentration of these toxins are found of food it can fuaq up your body, for example the liver and kidney deteriorating. (these toxins can be found in contmainated nuts and grains)
Also dont be a idiot and just scrape off the moudly part and eat the food, if you do. you probably deserve to di-
scrapping the surface wont remove the toxins
small break
Congrats the hard part is over, go drink some water and freshen up
tf is chemical spoilage
fats turn rancid in the presence of 02(if u dunno what o2 is then gg lah) heat and light breaks fats into glyercol and fatty acids( simplest form of fats) which produces a distinct sour/off odour that taste bad. Food with more fats tend to turn rancind faster hence if you have foods high in fat like pork (rip muslims) store them in cool place.
Apart from pork :), grains, nuts and potato chips are also prone to rancidity
what is physical spoilage?(include steve harvey sound track)
basically food that is damaged physical and not emotionally(scolding lmaooo) during harvest, handling or distribution and or storage. This includes flesh bruising, broken skin insects or rodent(rodent = mouse, u know who you are)
so what if the food is physically damaged why is that bad?
Damaged foods can be exposed to microorganism contminating the food easily, and pest can leave their waste(poop) and body part on your food leaving pathogenic bacteria
when was the environment a factor wtf this wasnt part of the script
read through the last few before moving on :DDD
what are the effects of environmental factors
Light can destroy light sensitive vitamins like A and C and can speed up chemical process like (rancidity)
What else is part of the environmental factors
Oxygen: hey encourage the growth of microorganisms and speed up rancidity of fats and enzymatic browning.
warm temperature: speed up enzymatic browning ahd ca8se microorganism to grow faster
moisture?: prompts microbial growth in fresh meat and seafood(my meat not that weak tho sorry)
talking about dog meat lah pundeh eh wait this the wrong script
Acidic environment: prompts the growth of yeast but staps bacterial growth
Congrats you just finished page 265 to 268
the rest of the chapter is pretty basic tho :D
