Food Contamination Types and Examples

Enzyme Function

• Enzymes catalyze specific chemical reactions within the body

Microorganism Function

• Yeast converts sugar into carbon dioxide, alcohol, and acid through fermentation

Food Spoilage

• High risk foods are prone to spoilage due to microbial growth
• Main cause of spoilage in high risk foods is microbial growth

Food Storage

• High risk foods should be stored between 0°C and 5°C to prevent spoilage

Pasteurization

• Pasteurization is a process that kills most microorganisms in food to prevent spoilage and foodborne illness

Raising Agents

• Biological raising agents, such as yeast, create air bubbles that expand when cooked, giving a light texture
• Mechanical raising agents, such as baking powder, release gas to cause a rise in dough

Gluten Formation

• Short gluten in pastry dough creates a crumbly, flaky, and crisp texture
• Rubbing fat into flour makes it 'waterproof' and prevents full gluten formation, creating a tender texture

Fat Whipping

• Whipping or whisking fats traps air and incorporates oxygen, making it suitable for use in recipes

Test your knowledge of food contamination types, examples, and definitions. Learn about biological, physical, and chemical contamination, as well as different types of microorganisms and their functions. Understand the risks and ways to prevent contamination in food.