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10 Questions

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Food Deterioration and Preservation

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Questions and Answers

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?

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?

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?

Removal from parent plant causes stress; other undesirable chemical and compositional changes Signup and view all the answers

What is mentioned as an example of a pathogenic microorganism capable of causing serious illnesses?

Salmonella Signup and view all the answers

Food deterioration results in loss of colour, texture, flavour, or other qualities

True Signup and view all the answers

Microbial spoilage may result from excessive numbers of bacteria, yeast, and molds in foods

True Signup and view all the answers

All foods undergo the same degree of deterioration

False Signup and view all the answers

Fresh materials, such as fresh produce and raw meats, are less likely to harbor pathogenic microorganisms

False Signup and view all the answers

Heat and cold are not mentioned as agents of food deterioration in the text

False Signup and view all the answers

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

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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.