Podcast
Questions and Answers
What are the agents of food deterioration mentioned in the text?
What are the agents of food deterioration mentioned in the text?
- Microorganisms, natural food enzymes, water, heat, cold, light and radiation, chemicals, dryness (correct)
- Microorganisms, artificial food enzymes, air, pressure, darkness, pesticides
- Bacteria, mold, yeast, viruses, fungi, oxygen, temperature, humidity
- Bacteria, antioxidants, preservatives, air, sunlight, moisture
How do microorganisms affect food quality according to the text?
How do microorganisms affect food quality according to the text?
- They enhance flavor and texture; increase nutritional value; extend shelf life.
- They have no impact on food quality.
- They ferment sugars and hydrolyze starches and cellulose; hydrolyze fats and produce rancidity; digest proteins and produce putrid and ammonia-like odours. (correct)
- They reduce the growth of bacteria and mold in food products.
What are the results of food deterioration mentioned in the text?
What are the results of food deterioration mentioned in the text?
- Loss of colour only; no change in texture or flavour; no impact on safety or nutrition
- Loss of colour, texture, flavour or other qualities (organoleptic desirability); loss in nutrition; safety aspects (contamination); loss in aesthetic appearance (correct)
- Enhanced colour and texture; improved flavour; increased nutritional value; enhanced safety
- No change in organoleptic qualities; increased nutrition; improved safety aspects
What is mentioned as a reason for food deterioration in horticultural products?
What is mentioned as a reason for food deterioration in horticultural products?
What is mentioned as an example of a pathogenic microorganism capable of causing serious illnesses?
What is mentioned as an example of a pathogenic microorganism capable of causing serious illnesses?
Food deterioration results in loss of colour, texture, flavour, or other qualities
Food deterioration results in loss of colour, texture, flavour, or other qualities
Microbial spoilage may result from excessive numbers of bacteria, yeast, and molds in foods
Microbial spoilage may result from excessive numbers of bacteria, yeast, and molds in foods
All foods undergo the same degree of deterioration
All foods undergo the same degree of deterioration
Fresh materials, such as fresh produce and raw meats, are less likely to harbor pathogenic microorganisms
Fresh materials, such as fresh produce and raw meats, are less likely to harbor pathogenic microorganisms
Heat and cold are not mentioned as agents of food deterioration in the text
Heat and cold are not mentioned as agents of food deterioration in the text
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
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Learn about the reasons and results of food deterioration, and the methods of preservation. This quiz covers fundamental concepts in food science and technology.
