10 Questions
What are the agents of food deterioration mentioned in the text?
Microorganisms, natural food enzymes, water, heat, cold, light and radiation, chemicals, dryness
How do microorganisms affect food quality according to the text?
They ferment sugars and hydrolyze starches and cellulose; hydrolyze fats and produce rancidity; digest proteins and produce putrid and ammonia-like odours.
What are the results of food deterioration mentioned in the text?
Loss of colour, texture, flavour or other qualities (organoleptic desirability); loss in nutrition; safety aspects (contamination); loss in aesthetic appearance
What is mentioned as a reason for food deterioration in horticultural products?
Removal from parent plant causes stress; other undesirable chemical and compositional changes
What is mentioned as an example of a pathogenic microorganism capable of causing serious illnesses?
Salmonella
Food deterioration results in loss of colour, texture, flavour, or other qualities
True
Microbial spoilage may result from excessive numbers of bacteria, yeast, and molds in foods
True
All foods undergo the same degree of deterioration
False
Fresh materials, such as fresh produce and raw meats, are less likely to harbor pathogenic microorganisms
False
Heat and cold are not mentioned as agents of food deterioration in the text
False
Study Notes
Food Deterioration
- Food deterioration results in loss of color, texture, flavor, or other qualities
- Microorganisms are agents of food deterioration
- Microbial spoilage occurs when there are excessive numbers of bacteria, yeast, and molds in foods
Factors Affecting Food Quality
- Microorganisms affect food quality
- Horticultural products deteriorate due to physical damage or bruises
Pathogenic Microorganisms
- Certain microorganisms are capable of causing serious illnesses
- Examples of pathogenic microorganisms include bacteria, yeast, and molds
Food Conditions
- Fresh materials, such as fresh produce and raw meats, are more likely to harbor pathogenic microorganisms
Learn about the reasons and results of food deterioration, and the methods of preservation. This quiz covers fundamental concepts in food science and technology.
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