Hygine, Safety And Security [C12+13] *G11 Flashcards
What is food spoilage caused by *4
Enzymes
Micro organisms
Bruising
Damage from pests
What are the effects of food spoilage *3
Seen (discolouration)
Tasted (like sour)
Smelled (unpleasant)
When does food poisoning occur
When harmful foods are eaten
The effects of food poisoning cannot be… *3
Seen
Tasted
Smelled
Name two ways food poisoning can cause illness
*intoxication - some micro organisms produce toxins
*infection - pathogenic bacteria enters digestive tract, sets up infection
What are toxins
Poisonous substances
What are the factors that cause food spoilage/poisoning *3
Natural decay
Oxidation
Micro organisms
What are enzymes responsible for *2
*ripening fruit and veg
*browning of peeled/bruised fruit
How to decrease/ prevent enzyme action *4
store below 30C (inhibits)
heat above 60C (destroys)
*dont cut too small or long before use
*cover food with acid (lemon, vitamin. C)
What is oxidation and what does it cause*2
Chemical reaction taking place between food and oxygen*
That causes browning of peeled or bruised fruit*
What happens to fat when oxidation occurs
Fat becomes rancid- bad smell and taste
How to decrease and and prevent oxidation *4
*don’t cut too long/short before use
*exclude air (vacuum sealed)
*cover food with acid
*store food with high fat content in a cool place for a short time period
What are the pathogenic micro organisms that cause food poisoning *3
Bacteria
Mould
Yeast
Give 4 characteristics of bacteria
*single called organisms
*only visible under microscope
*are everywhere
*can be harmless, beneficial or pathogenic
Pathogenic meaning
